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This fresh and creamy Avocado Chicken Salad Wrap is a light and healthy meal that’s packed with protein and flavor. It’s perfect for lunch or dinner and comes together quickly. The creamy avocado replaces traditional mayo, making it a healthier and equally delicious option.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if chicken is uncooked)
- Total Time: 20 minutes
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Spoon or fork for mixing
- Wrap or tortilla
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 1 ripe avocado, peeled and mashed
- 1/4 cup plain Greek yogurt (or mayo if preferred)
- 1 tbsp Dijon mustard
- 1 tbsp lime juice (or lemon juice)
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper, to taste
- 4 large whole wheat or flour tortillas (or lettuce leaves for a low-carb option)
- 1 cup baby spinach or mixed greens (optional, for added crunch)
Ingredient Notes
- Chicken: You can use any cooked chicken—shredded rotisserie chicken, grilled chicken breast, or even leftover chicken.
- Avocado: Make sure the avocado is ripe and soft for easy mashing.
- Greek Yogurt: This provides creaminess without all the calories of traditional mayo. You can use regular mayo if you prefer, or a dairy-free option if needed.
- Wraps: Whole wheat wraps add fiber, but you can also use gluten-free wraps or lettuce leaves if you want to keep it low-carb.
Instructions
- Prepare the Chicken:
If you’re using cooked chicken breast, shred or chop it into small pieces. If using rotisserie chicken, just shred it with a fork. - Make the Salad Mixture:
In a large mixing bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, and lime juice. Stir until smooth and well combined. - Add the Vegetables and Chicken:
Add the chopped red onion, celery, cilantro (if using), and the cooked chicken. Mix everything together until the chicken is evenly coated in the avocado mixture. Season with salt and pepper to taste. - Assemble the Wraps:
Lay the tortillas flat on a clean surface. If desired, place a handful of spinach or mixed greens in the center of each tortilla for some added crunch. Spoon the chicken salad mixture onto each tortilla. - Wrap It Up:
Fold in the sides of the tortilla and then roll it up tightly from the bottom. Slice in half and serve immediately.
Nutrition Facts
Note: These values are approximate for one wrap (using whole wheat tortilla).
- Calories: 350
- Protein: 30g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 8g
- Sugar: 3g
- Sodium: 400mg
Tips
- Make it spicy: Add a diced jalapeño or a pinch of cayenne pepper to give the chicken salad a spicy kick.
- Use different greens: Instead of spinach, try arugula or romaine for a different flavor and texture.
- Batch cook chicken: To save time, cook extra chicken at the start of the week and use it in salads, wraps, or other dishes.
- For extra crunch: Add some sliced almonds, sunflower seeds, or chopped apple for a refreshing crunch.
Variations
- Add fruit: Dice up an apple or grapes and stir them into the salad for a sweet contrast to the creamy avocado.
- Greek-style wrap: Add some crumbled feta cheese and black olives to give the wrap a Mediterranean flavor.
- Bacon Avocado Chicken Salad Wrap: Crisp up some bacon and crumble it into the salad for a smoky flavor boost.
- Low-carb version: Use large lettuce leaves instead of tortillas to make this a keto-friendly wrap.
