Description
This Quick & Easy Chicken Avocado Wrap is a nutritious and delicious lunch or light dinner option. Combining tender cooked chicken, creamy avocado, fresh vegetables, and a flavorful dressing wrapped in whole wheat tortillas, this recipe offers a perfect balance of protein, healthy fats, and fiber for a satisfying meal ready in just 10 minutes.
Ingredients
Scale
Wrap Ingredients
- 2 large whole wheat tortillas
- 1 cup cooked chicken breast, shredded or sliced
- 1 large avocado, sliced or mashed
- 1/2 cup lettuce, shredded
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- 2 tablespoons ranch dressing or your favorite sauce
- Salt and pepper, to taste
Instructions
- Prepare Tortillas: Lay the two whole wheat tortillas flat on a clean surface to create a base for assembling the wraps.
- Spread Avocado: Evenly spread the sliced or mashed avocado across the center of each tortilla, providing a creamy texture and rich flavor.
- Add Fillings: Layer the shredded or sliced cooked chicken breast over the avocado, followed by shredded lettuce, halved cherry tomatoes, and the optional shredded cheese for extra taste and texture.
- Dress and Season: Drizzle 2 tablespoons of ranch dressing or your preferred sauce over the fillings, then season with salt and freshly ground pepper to enhance the flavors.
- Wrap It Up: Fold in the sides of each tortilla and tightly roll them into neat wraps to hold all the ingredients together.
- Serve or Store: Slice the wraps in half for easy eating. Serve immediately for the freshest taste, or wrap them in foil or parchment paper for convenient meals on the go.
Notes
- Use cooked chicken from a previous meal or rotisserie chicken for convenience.
- Substitute ranch dressing with a vinaigrette or a yogurt-based sauce to lighten the dish.
- For a vegan option, replace chicken with plant-based protein and omit the cheese or use vegan cheese.
- Whole wheat tortillas add fiber, but you can use gluten-free tortillas if preferred.
- Wraps can be prepared ahead and refrigerated for up to 24 hours; add avocado just before serving to prevent browning.
