Chicken Avocado Wrap
A creamy, boldly spiced chicken avocado wrap ready in just 10 minutes. Perfect for a quick and satisfying weekday lunch using leftover or rotisserie chicken.
Ingredients
Filling
- 3 avocados large, ripe and soft
- 2 cups shredded chicken rotisserie works best
- 1 cup grape tomatoes quartered small
- 3 tbsp fresh cilantro chopped, or substitute flat-leaf parsley
- 2 green onion stalks thinly sliced
Spice Blend
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 0.75 tsp cumin
- 0.5 tsp garlic powder
- 0.25 tsp coriander
- 0.5 tsp salt adjust to taste
- 0.25 tsp black pepper freshly ground preferred
- 1 tsp fresh lime juice
To Assemble
- 4-6 large flour tortillas burrito-size, warmed
Instructions
- Slice each avocado lengthwise around the pit, twist the halves apart, remove the pit, and scoop the flesh into a large mixing bowl. Mash with a fork, leaving it slightly chunky for better texture.
- Add the shredded chicken, chopped grape tomatoes, cilantro, and sliced green onions to the bowl.
- Add all spices — chili powder, smoked paprika, cumin, garlic powder, coriander, salt, and black pepper — along with the lime juice.
- Stir everything together until the spices coat the filling evenly. Taste and adjust salt, lime, or chili powder as needed.
- Warm the tortillas for 10–15 seconds in a dry skillet or microwave so they are pliable and won't crack when rolled.
- Lay a tortilla flat and spoon a generous amount of filling into the center, leaving about 2 inches of space on all sides. Fold in both sides, then roll from the bottom up, keeping it tight. Serve immediately or store filling separately for later.
Notes
Storage: Store leftover filling in an airtight container with plastic wrap pressed directly onto the surface for up to 2 days. Assemble wraps fresh to avoid soggy tortillas.
Protein swaps: Try canned chickpeas, canned tuna, or leftover grilled steak with the same spice blend.
Tortilla options: Corn tortillas (gluten-free), whole wheat tortillas, or large lettuce leaves for a low-carb version.
Grilled option: Press assembled wrap seam-side down in a dry pan over medium-high heat for 90 seconds per side for a crispy finish.