Avocado Chicken Salad Wraps – Easy Recipes for Dinner

Okay, imagine this: it’s a busy weeknight, your brain is fried, and opening the fridge feels like a treasure hunt. That’s exactly when I turn to these Avocado Chicken Salad Wraps. They’re the perfect blend of creamy avocado, tender chicken, and fresh crunch, wrapped up like little pockets of happiness. Plus, they come together so quickly, I swear it feels like cheating! Whether you’re after a light dinner or just want to skip the usual sandwich routine, these wraps deliver all the cozy, fresh vibes with minimal effort. And the best part? The vibrant green of that avocado just screams “eat me now!” I can’t wait for you to try them and fall in love like I did.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes (using cooked chicken)
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 2 cups cooked chicken, shredded or chopped
• 1 ripe avocado, peeled and pitted
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 1/4 cup red onion, finely diced
• 1/2 cup celery, chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 4 large flour tortillas or whole wheat wraps

How I Make It

Step 1:

Start by mashing the ripe avocado in a medium bowl until it’s creamy but still has a little texture—none of that plaster-smooth stuff. Then stir in the Greek yogurt and fresh lime juice. This combo keeps everything luscious and tangy without going over the top.

Step 2:

Add the shredded chicken, diced red onion, chopped celery, and fresh cilantro into the bowl. Gently fold everything together. You want the chicken coated but still able to taste individual ingredients.

Step 3:

Season with salt and freshly ground black pepper to your liking. Give it a quick taste and adjust—sometimes I throw in an extra squeeze of lime if I want more zing.

Step 4:

Lay out your large tortillas on a clean surface. Spoon a generous amount of the avocado chicken salad into the center of each wrap.

Step 5:

Fold the sides in and roll tightly so none of that creamy goodness escapes. If you want, toast the wraps lightly in a dry skillet for a warm, slightly crispy finish.

Step 6:

Slice each wrap in half and serve immediately. You’ll love the contrast between the cool, creamy filling and the tender wrap.

Variations & Tips

• Add diced jalapeño or a dash of hot sauce for a spicy kick.
• Swap cilantro out for fresh dill or parsley if you’re not a fan.
• If you don’t have Greek yogurt, use mayo or sour cream—just a little less to avoid overload.
• Use leftover rotisserie chicken for an ultra-fast meal.
• Try whole grain or spinach wraps for an extra nutritional boost and a splash of color.

How I Like to Serve It

This wrap is perfect for a quick weeknight dinner or a casual lunch with friends. It pairs wonderfully with a crisp side salad or sweet potato fries if you want something a bit heartier. During warmer months, these wraps are a lunchbox MVP for picnics or on-the-go meals—they stay fresh without any fuss.

Notes

• Store leftover chicken salad in an airtight container in the fridge for up to 2 days.
• If you prep ahead, wait to assemble the wraps until right before eating to keep the tortilla from sogging.

Closing: Trust me, once you whip up this creamy, zesty chicken salad, these wraps will be your new go-to for fuss-free, flavor-packed dinners.