Chicken Avocado Wrap
Published Jan 30, 2026
Chicken avocado wrap recipe using cooked chicken, avocado, lime, and Greek yogurt for an avocado chicken salad-style wrap. Ready in minutes.
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Make chicken salad avocado wraps for lunch!
This chicken avocado wrap exists because I need lunches that are fast, actually filling, and something my kids won’t side-eye before taking a bite. It’s basically a mash-up of everything I already like shredded chicken, avocado, lime, and Greek yogurt wrapped up so it feels a little more exciting than “leftovers again.” I make this a lot for school lunches and quick weekday meals because it’s creamy, and doesn’t fall apart the second you pick it up. If you’re in a wrap phase (or trying to avoid another sad desk lunch), this one earns its spot.
Happy Cooking!
– Yumna
Chicken Avocado Wrap Ingredients
- Flour tortillas: I recommend using large, burrito-sized tortillas so you have enough surface area to wrap up the fillings without worrying about the tortilla tearing.
- Shredded chicken: Here’s an easy tutorial on how to make shredded chicken. You can also buy it pre-shredded to save time.
- For the filling: It’s a mix of plain Greek yogurt, red onion, lime juice, fresh parsley, garlic powder, salt, and pepper.
- For serving: Lettuce and sliced tomatoes are optional, but they add nice flavor and texture to the wraps.
How to Make Chicken Avocado Wraps
Chicken Avocado Wrap Recipe
Ingredients
- 2 cups shredded chicken cooked
- 2 ripe avocados diced
- ¼ cup plain Greek yogurt
- 1 lime juiced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- 4 large flour tortillas or wraps
- Optional add-ins: lettuce and sliced tomatoes
Instructions
- In a medium bowl, combine the shredded chicken, diced avocados, Greek yogurt, lime juice, garlic powder, salt, and pepper. Gently mix until combined, keeping some avocado chunks intact.
- Stir in the red onion and parsley.
- Warm the tortillas slightly so they’re pliable. Divide the chicken avocado mixture evenly among the tortillas, placing it down the center.
- Add any optional toppings, then fold in the sides and roll tightly into wraps. Slice in half and serve immediately.
Notes
- My Top Tip: Warm up the tortillas first. Stack them, wrap them in a damp towel, and microwave for 30–60 seconds. This makes them softer, more flexible, and less likely to tear when you fold in the filling.
- Storage: If you have leftover chicken avocado mixture, I recommend storing it separately from the tortillas. If you put the wraps in the fridge after you assemble them, they could get soggy. The mixture will keep in an airtight container in the fridge for up to 2 days, but it looks and tastes best when it’s fresh, because the avocado will start to brown.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add a fresh crunch: Try other veggie mix-ins like shredded romaine, cabbage slaw, cucumber, or bell peppers.
- Or, add a toasted crunch: You could also add crushed pita chips, crushed tortilla chips, or toasted pine nuts.
- Give it a pickled flavor: Quick-pickle red onion or add banana peppers for a briny bite.
Recipe Tips
- Use ripe avocados. They should give a little when you squeeze them, but they shouldn’t be mushy. Ripe avocados make the filling mixture smoother and creamier.
- Keep some of the avocado chunks intact. If you mash them completely, the filling might get too wet and turn out more like a dip than a chicken salad.
Serving Ideas
- Sauces: Greek Yogurt Sauce, Lebanese Garlic Sauce, Cucumber Yogurt Sauce
- Fries: Za’atar Fries, Oven Baked French Fries, Baked Sweet Potato Fries
- Chips: Homemade Pita Chips, Baked Kale Chips, Air Fryer Zucchini Chips
FAQs
You can make the chicken avocado mixture up to 2 days ahead of time and store it in the fridge, but the avocado will start to turn brown. If you can, I recommend making and serving it fresh.
The filling could be watery if you used low-fat yogurt instead of Greek yogurt. If you only have low-fat, make sure you strain any liquid off the top before adding it to the filling mixture. Also, be sure to pat the shredded chicken dry enough.
You may have used too much filling, or not warmed the tortillas enough. Make sure you stack your tortillas, wrap them in a damp towel, and microwave them for 30–60 seconds so they’re easier to fold without tearing.
