Chicken Avocado Wrap Recipe
Chicken avocado wrap with shredded chicken, avocado, Greek yogurt, lime, and red onion, wrapped in a flour tortilla.
Servings: 4 wraps
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
Serving: 1wrap | Calories: 394kcal | Carbohydrates: 27g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 580mg | Potassium: 762mg | Fiber: 9g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 3mg
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