This Chicken Avocado Wrap has saved me countless times during those crazy weeknight rushes when everyone needs to eat fast. It’s one of those recipes that looks impressive but comes together in just 10 minutes with ingredients you probably already have in your fridge.
Table of Contents
Ingredients for Chicken Avocado Wrap
I always keep rotisserie chicken on hand because it makes these wraps come together in a flash. My go-to brand is the plain rotisserie chicken from Costco, which gives you plenty of meat for multiple meals throughout the week. Pro tip for selecting avocados: buy them a few days ahead and let them ripen on your counter until they yield slightly to gentle pressure.
- 2 cups cooked chicken breast (sliced or shredded)
- 1 ripe avocado (sliced) – I recommend choosing ones that are firm but give slightly when squeezed
- 2 large flour tortillas (burrito size works best)
- 1 cup shredded lettuce (romaine or iceberg both work great)
- 1 medium tomato (diced, about ½ cup)
- ½ cup shredded cheddar cheese – My preference is sharp cheddar for extra flavor
- 3 tablespoons ranch dressing (or your favorite dressing)
- Salt and pepper to taste – In my experience, a good pinch of each really brings out the flavors
- Optional: squeeze of lime juice to prevent avocado browning
Step-by-Step Instructions
In my experience, warming the tortillas is the secret to wraps that actually stay together and don’t tear when you roll them. This simple step makes all the difference between a messy wrap and one that holds perfectly.
Step 1: Prepare all your ingredients before assembling. If you’re using raw chicken breast, cook it in a skillet over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F, then slice or shred it. Slice the avocado in half lengthwise, remove the pit by carefully tapping it with your knife, and scoop out the flesh with a spoon. Cut into thin slices. Dice the tomato and shred the lettuce if it’s not pre-shredded.
Step 2: Place the flour tortillas on a microwave-safe plate and microwave for 10-15 seconds until they’re warm and pliable. You can also warm them in a dry skillet over medium heat for about 15 seconds per side if you prefer. The tortillas should be soft and flexible, not hot or crispy.
Step 3: Lay the warm tortillas flat on a clean work surface or cutting board. Spread a handful of shredded lettuce down the center of each tortilla, leaving about 2 inches of space on the top and bottom edges. This space is crucial for successful wrapping. Layer the sliced or shredded chicken on top of the lettuce, using about 1 cup per wrap.
Step 4: Arrange the avocado slices evenly over the chicken, then sprinkle the diced tomatoes and shredded cheddar cheese on top. Season everything with a generous pinch of salt and freshly ground black pepper to enhance all the flavors. Drizzle the ranch dressing over the filling, making sure to distribute it evenly so every bite is flavorful.
Step 5: To wrap, fold the left and right sides of the tortilla over the filling first, then fold up the bottom edge. Starting from the bottom, roll the tortilla tightly away from you, keeping the sides tucked in as you go. The key is to roll firmly but gently so the filling stays compact without squishing out. Place the wrap seam-side down on a plate to help it hold its shape.
Step 6: For easier eating and a professional presentation, slice each wrap in half diagonally using a sharp serrated knife. A clean, decisive cut works better than sawing back and forth. Serve immediately while the tortilla is still warm and the ingredients are fresh and crisp.
Perfect Pairings for Your Chicken Avocado Wrap
These wraps pair wonderfully with sides that add extra crunch or freshness to round out your meal.
Crispy Oven Baked Sweet Potato Fries: The natural sweetness of baked sweet potato fries contrasts beautifully with the savory chicken and creamy avocado. They add a satisfying crunch and boost of nutrition with extra fiber and vitamins.
Fresh Fruit Salad: A colorful mix of strawberries, pineapple, and grapes brings a refreshing, light element to balance the richness of the wrap. The natural sweetness cleanses your palate between bites.
Tortilla Chips with Salsa: This classic pairing keeps the Tex-Mex theme going strong. The crunchy chips and zesty salsa add texture variety and extra vegetables to your meal.
Mediterranean Chickpea Salad with Lemon Vinaigrette: Toss chickpeas with cucumbers, tomatoes, and a bright lemon dressing for a protein-packed side that complements the wrap’s fresh flavors perfectly.
Healthy Sauteed Vegetables: A quick sauté of colorful bell peppers, zucchini, and onions adds nutrients and creates a complete, balanced meal with minimal effort.
For another wrap variation, try these Thai Peanut Chicken Wraps or switch to a bowl format with this Bang Bang Chicken Bowl.
How to Store and Serve
I recommend assembling these wraps fresh whenever possible for the best texture and flavor. However, if you need to meal prep, store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the sliced chicken, diced tomatoes, shredded cheese, and lettuce in individual containers, and store the dressing separately to prevent sogginess.
To prevent avocado from browning, squeeze fresh lime or lemon juice over the sliced avocado before storing it in an airtight container. Press plastic wrap directly onto the surface to minimize air exposure. The citrus juice creates a barrier that slows oxidation and keeps your avocado looking fresh and green.
These wraps are incredibly versatile throughout the week. Try switching up the protein with leftover grilled chicken from my Sheet Pan Garlic Butter Chicken and Veggies, rotisserie turkey, or even black beans for a vegetarian option. Swap ranch for chipotle mayo, tzatziki, or honey mustard to create completely different flavor profiles with the same base ingredients.
FAQs
Can I make these wraps ahead for lunch meal prep?
While you can prep all the components ahead, I recommend assembling the wraps the morning you plan to eat them or just before serving. The moisture from tomatoes and dressing can make tortillas soggy if assembled too far in advance.
What’s the best way to keep avocado from turning brown?
Squeeze fresh lemon or lime juice over sliced avocado immediately after cutting. The citric acid slows down oxidation. You can also press plastic wrap directly onto the surface to minimize air exposure when storing.
Can I use a different type of tortilla?
Absolutely! Whole wheat tortillas, spinach wraps, or even low-carb tortillas all work great. Just make sure they’re large enough (burrito-sized) to hold all the filling and wrap properly without tearing.
Chicken Avocado Wrap
Ingredients
Equipment
Method
- Prepare all your ingredients. If using raw chicken breast, cook it in a skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F, then slice or shred. Slice the avocado in half lengthwise, remove the pit, and scoop out the flesh with a spoon. Cut into thin slices. Dice the tomato and shred the lettuce if needed.
- Place the flour tortillas on a microwave-safe plate and microwave for 10-15 seconds until warm and pliable. Alternatively, warm them in a dry skillet over medium heat for about 15 seconds per side.
- Lay the warm tortillas flat on a clean work surface. Spread a handful of shredded lettuce down the center of each tortilla, leaving about 2 inches of space on the top and bottom edges. Layer about 1 cup of chicken on top of the lettuce per wrap.
- Arrange the avocado slices evenly over the chicken. Sprinkle the diced tomatoes and shredded cheddar cheese on top. Season with a generous pinch of salt and freshly ground black pepper.
- Drizzle the ranch dressing evenly over the filling ingredients, distributing it so every bite is flavorful.
- To wrap, fold the left and right sides of the tortilla over the filling first. Starting from the bottom edge, roll the tortilla tightly away from you, keeping the sides tucked in as you go. Place seam-side down on a plate.
- For easier eating and professional presentation, slice each wrap in half diagonally using a sharp serrated knife. Serve immediately while warm.
