Healthy Avocado Chicken Wrap Recipe

I was standing at the kitchen counter last summer, staring into the fridge and trying to figure out what to eat before my next meeting. I had leftover chicken, a few ripe avocados, and about eight minutes. I threw everything into a tortilla, took one bite, and thought, "Okay, this is exactly what I needed." These avocado chicken wrap have been my go-to ever since. They're ready in about 9 minutes, you don't have to turn on the stove, and they taste just as good cold as they do warmed up.

Avocado Chicken Wrap Close-up of an avocado chicken wrap cut in half on a dark plate, filled with shredded chicken, avocado, and cherry tomatoes.

If you're looking for more fast lunch ideas, try my Easy Korean Ground Beef Bowl Recipe | 20-Minute Dinner or this Easy Korean Carrot Salad Recipe for a lighter side.

Why You'll Love This Avocado Chicken Wrap Recipe

This avocado chicken wrap is one of those recipes that feels like a win every single time. The creamy avocado coats the chicken in this soft, rich layer, and the tomatoes add little bursts of juice with every bite. You can make it ahead for meal prep, or throw it together when you're starving and need food now. It's also really flexible, so if you want it warm, just heat the chicken first. If you want it cold, it tastes just as good. My sister Sarah swears by these for her work lunches because they don't get soggy if you pack them right.

Jump to:

Why You'll Love This Avocado Chicken Wrap Recipe
Avocado Chicken Wrap Ingredients
How to Make Avocado Chicken Wrap
Ingredient Substitutions and Swaps
Kid-Friendly Changes
Equipment For Avocado Chicken Wrap
Storage and Make-Ahead Tips
Serving Suggestions
Top Tip
A Quick Story About These Avocado Chicken Wrap
FAQ
Related
Pairing
Avocado Chicken Wrap

Avocado Chicken Wrap Ingredients

Here's a simple one-line intro before diving into what goes into this chicken avocado tortilla wrap.

Avocados: The creamy base that holds everything together and adds richness to each bite.
Shredded chicken: Adds protein and makes the wrap filling and satisfying. Rotisserie chicken works perfectly here.
Grape tomatoes: Chopped small, they bring a pop of freshness and a little sweetness.
Cilantro: Adds a bright, herby flavor that balances the richness of the avocado.
Green onions: Give a mild, fresh onion flavor without being too strong.
Chili powder: Brings warmth and a touch of heat to the filling.
Smoked paprika: Adds a subtle smoky flavor that makes the wrap taste more complex.
Garlic powder: Adds savory depth without needing fresh garlic.
Cumin: A warm, earthy spice that pairs beautifully with avocado and chicken.
Coriander: Adds a light citrusy note that brightens the whole mix.
Salt: Enhances all the other flavors.
Pepper: Adds a little sharpness and balance.
Lime juice: Brightens everything up and keeps the avocado from browning too fast.
Flour tortillas: Soft and sturdy enough to hold all the filling without tearing.

How to Make Avocado Chicken Wrap

Here's a quick look at how to put this healthy avocado chicken wrap together.

Mash the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Use a fork or pastry cutter to mash until you get a mix of chunks and smooth bits, depending on how you like it.

Fresh mashed avocado in a glass bowl with an avocado masher, photographed from above on a light background.

Mix the filling: Add the shredded chicken, chopped tomatoes, cilantro, green onions, chili powder, smoked paprika, garlic powder, cumin, coriander, salt, and pepper to the bowl. Stir everything together until it's well combined and the avocado coats the chicken evenly.

Avocado chicken mixture in a glass bowl with shredded chicken, mashed avocado, cherry tomatoes, and fresh herbs, photographed from an overhead view.

Assemble the wraps: Scoop a generous amount of the mixture into the center of each tortilla. Fold in the sides, then roll it up tightly from the bottom. Serve right away or wrap in foil for later.

Avocado chicken wrap filling placed in the center of a flour tortilla, showing the wrap assembly step from an overhead perspective.

Ingredient Substitutions and Swaps

If you don't have everything on hand, here are some easy swaps for this avocado chicken lunch wrap:

Chicken: Swap shredded chicken for canned tuna, grilled shrimp, or even black beans if you want a vegetarian version.

Tortillas: Use whole wheat tortillas, spinach wraps, or even large lettuce leaves for a low-carb option.

Tomatoes: Cherry tomatoes or diced regular tomatoes work just as well as grape tomatoes.

Cilantro: If you're not a fan, try parsley or just leave it out entirely.

Spices: If you don't have all the spices, just use what you have. A little taco seasoning also works in a pinch.

Kid-Friendly Changes

Kids can be picky about texture and spice, so here's how to make this easy avocado chicken wrap more kid-approved:

Go mild: Cut the chili powder in half or leave it out completely if your kids don't like heat.

Skip the green onions: Some kids don't like the sharpness, so you can leave them out or use a tiny bit.

Make it fun: Let kids assemble their own wraps so they feel more involved. My niece Emma loves doing this part.

Add cheese: A sprinkle of shredded cheese makes almost any wrap more appealing to little ones.

Equipment For Avocado Chicken Wrap

You don't need much to make this quick avocado chicken wrap:

Large mixing bowl: For mashing the avocado and mixing everything together.

Fork or pastry cutter: To mash the avocado to your desired texture.

Cutting board: For chopping the tomatoes, cilantro, and green onions.

Knife: A sharp one makes prep faster and easier.

Measuring spoons: To get the spices just right.

Storage and Make-Ahead Tips

These wraps hold up surprisingly well if you store them properly.

Refrigerator: You can make the filling ahead and store it in an airtight container for up to 24 hours. The lime juice helps slow down browning, but the avocado will darken a little. Just give it a stir before using.

Assembled wraps: If you want to prep the whole wrap, wrap each one tightly in plastic wrap or foil and store in the fridge for up to 6 hours. Any longer and the tortilla might get a bit soggy.

Freezing: I don't recommend freezing these because the avocado texture changes when thawed.

Serving cold: These are delicious straight from the fridge, which makes them perfect for packed lunches.

Avocado chicken wraps cut in half and served on a plate, showing shredded chicken, creamy avocado, and tomatoes inside a flour tortilla.

Serving cold: These are delicious straight from the fridge, which makes them perfect for packed lunches.

Serving Suggestions

Here are a few cozy ways to serve this chicken wrap with avocado:

With chips: A handful of tortilla chips or baked pita chips on the side adds a nice crunch.

With soup: Pair it with a warm bowl of soup like my Easy Minestrone Soup Recipe | Better Than Restaurant for a complete meal.

With fruit: Fresh pineapple, watermelon, or mango slices make a sweet, refreshing side.

With a salad: A simple green salad with lime vinaigrette keeps the meal light and fresh.

Top Tip

Use ripe avocados: They should give slightly when you press them, but not feel mushy. If they're too hard, let them sit on the counter for a day or two.

Warm your tortillas: If you're eating the Avocado Chicken Wrap warm, heat the tortillas for a few seconds in the microwave or on a skillet. It makes them more pliable and less likely to tear.

Don't overfill: It's tempting to pack in as much filling as possible, but overstuffed Avocado Chicken Wrap are hard to roll and tend to fall apart.

Add extra lime: A little extra squeeze of lime juice right before serving brightens everything up.

A Quick Story About These Avocado Chicken Wrap

I was making these one afternoon when my coworker Jack stopped by to grab something I'd borrowed. He walked into the kitchen, saw me mashing avocados, and said, "What smells so good? Is that lime?" I laughed because nothing was even cooking. He tried a bite and immediately asked for the recipe. The funny part? He forgot to write it down and texted me three days later asking for it again. Now he makes a double batch every Sunday and says it's the only thing keeping him from buying lunch every day.

FAQ

How long does an avocado last in a wrap?

Once the avocado is mixed with lime juice and other ingredients, it'll stay relatively green for about 6 to 8 hours in the fridge. After that, it may start to brown, but it's still safe to eat. If you're making these ahead, press plastic Avocado Chicken Wrap directly onto the surface of the filling to minimize air exposure.

How long can a Avocado Chicken Wrap stay unrefrigerated?

Since these contain chicken and avocado, I wouldn't leave them out for more than 2 hours at room temperature. If it's hot outside, keep it under 1 hour. Pack them in a cooler with an ice pack if you're taking them on the go.

How do you make a Avocado Chicken Wrap?

It's super simple. Mash ripe avocados in a bowl, mix in cooked shredded chicken, chopped tomatoes, cilantro, green onions, and your favorite spices. Add a squeeze of lime juice, then scoop the mixture into a tortilla and roll it up. You can eat it right away or chill it for later.

How long can wraps be stored in the fridge?

The filling itself can last about 24 hours in an airtight container. If you've already assembled the Avocado Chicken Wrap, try to eat them within 6 to 8 hours for the best texture. The tortilla can get soggy if it sits too long with the filling inside.

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