This Chicken Avocado Wrap is one of my favorite quick lunches or light dinners. It’s fresh, creamy, satisfying, and full of wholesome ingredients that I can throw together in minutes. With tender chicken, ripe avocado, crisp veggies, and a flavorful dressing all wrapped up in a soft tortilla, it’s a wrap I keep coming back to when I want something fast and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile, meal-prep friendly, and packed with flavor and texture. The chicken adds lean protein, the avocado brings that creamy richness, and the crunchy lettuce or veggies keep it feeling fresh. Whether I eat it warm or cold, it’s a wrap that always hits the spot — and it’s easy to customize with whatever I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast (grilled, roasted, or rotisserie), sliced or shredded
Ripe avocado, sliced or mashed
Large flour tortillas or wraps
Lettuce or baby spinach
Tomato, sliced or diced
Red onion, thinly sliced (optional)
Shredded cheese (cheddar, Monterey Jack, or mozzarella)
Ranch dressing, chipotle mayo, or Greek yogurt
Salt and pepper
Fresh lime juice (optional, for avocado)

Directions

Prepare the ingredients:
I slice the cooked chicken, mash or slice the avocado, and chop the veggies so everything is ready to layer.
Assemble the wrap:
I lay out a tortilla and start layering with lettuce, sliced chicken, avocado, tomato, onion, and cheese. I drizzle with my favorite dressing and add a pinch of salt and pepper. If I’m using mashed avocado, I mix in a squeeze of lime juice first.
Wrap it up:
I fold in the sides of the tortilla and roll it tightly into a wrap, tucking as I go to keep everything secure.
Serve:
I slice it in half and serve immediately. Sometimes I grill it briefly in a pan for a warm, crisp finish.

Servings and timing

This recipe makes 2 wraps and takes about 15–20 minutes to prepare.

Variations

Sometimes I add a hard-boiled egg, or cooked quinoa for extra protein. I’ve swapped the dressing for hummus, pesto, or buffalo sauce depending on my mood. For a low-carb option, I use a lettuce wrap or low-carb tortilla instead of regular flour wraps.

Storage/Reheating

If I’m making this ahead, I store the components separately and assemble just before eating to avoid sogginess. If wrapped, it keeps well in the fridge for up to 1 day. To reheat, I grill it in a pan or toast it in the oven for a warm version — though I usually enjoy it cold.

FAQs

Can I use canned chicken?

Yes — I’ve used drained canned chicken in a pinch. I season it a bit with salt, pepper, and garlic powder before using.

What kind of tortilla works best?

I like using large flour tortillas or whole wheat wraps. Spinach or tomato-flavored wraps also add nice color and flavor.

How do I keep the avocado from browning?

I mix a little lime or lemon juice into the mashed avocado, or slice it just before wrapping to keep it fresh.

Can I make this dairy-free?

Yes — I skip the cheese or use a dairy-free version, and choose a dairy-free dressing like vinaigrette or tahini-based sauces.

Can I make this wrap vegetarian?

Absolutely. I swap the chicken for chickpeas, black beans, tofu, or even roasted veggies for a meat-free version.

Conclusion

This Chicken Avocado Wrap is everything I want in a quick meal — easy to make, filling, and loaded with flavor and freshness. Whether I’m packing it for lunch, enjoying it as a light dinner, or making a batch for the family, it’s a simple recipe that never disappoints. It’s healthy, satisfying, and endlessly adaptable — truly a wrap I can rely on any day of the week.