Ingredients
Equipment
Method
- In a medium bowl, combine the shredded chicken, mashed avocado, Greek yogurt (or mayonnaise), finely chopped red onion, chopped cilantro, and lime juice.1 cup cooked, shredded chicken, 1/2 ripe avocado, 2 tablespoons plain Greek yogurt, 1 tablespoon red onion, 1 tablespoon fresh cilantro, 1 teaspoon lime juice
- Stir everything together until well combined. Season generously with salt and freshly ground black pepper to your liking. Taste and adjust seasoning if needed; you might want a little more lime juice for brightness or more salt for depth.to taste Salt, to taste freshly ground black pepper, 1 teaspoon lime juice
- For a more pliable wrap that won't crack, gently warm your tortillas. You can do this by briefly heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.2 large whole wheat tortillas
- Lay one warmed tortilla flat on a clean surface.2 large whole wheat tortillas
- Spread half of the chicken avocado mixture evenly over the bottom half of the tortilla, leaving a small border around the edges.2 large whole wheat tortillas
- Sprinkle half of the shredded lettuce or spinach over the chicken mixture. If using, sprinkle half of the shredded cheese over the greens.1/4 cup shredded lettuce or spinach, 1/4 cup shredded Monterey Jack or cheddar cheese
- Carefully fold the sides of the tortilla inward, then tightly roll the tortilla up from the bottom. This technique helps to keep all the delicious fillings inside.2 large whole wheat tortillas
- Assemble the second Chicken Avocado Wrap using the remaining ingredients.
- Cut the wraps in half if desired and serve immediately for the freshest taste and texture.
Notes
Store in an airtight container in the refrigerator for 1-2 days. Not ideal for freezing.
