Chicken Avocado Wrap Recipe

This creamy Chicken Avocado Wrap is a lunchbox hero as well as being incredibly fresh! Toasting the wrap in a hot skillet makes the outside go golden and crispy, which along with the melted cheese and cool avocado adds a satisfying crunch to this wrap that is so much better than a cold sandwich.

Jump to Recipe

Chicken Avocado Wrap Recipe Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 ripe avocado, sliced or chopped
• 1/2 cup cheddar or mozzarella cheese, shredded
• 1/4 cup sour cream, mayo, or Greek yogurt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime or lemon juice
• 4 large flour tortillas (burrito size)
• 1 tsp oil (for toasting the pan)

How To Make Chicken Avocado Wrap Recipe

1. Mix the filling: In a medium bowl, combine the shredded chicken, chopped avocado, cheese, sour cream (or mayo), lime juice, and cilantro. Stir gently just to combine; try not to mash the avocado completely if you like chunks.
2. Fill the tortillas: Lay the four tortillas flat on a clean surface. Divide the filling evenly among the centers of the tortillas, leaving space at the edges for folding.
3. Wrap it up: Fold the sides of the tortilla in towards the center, then roll it up tightly from the bottom like a burrito to enclose the filling completely.
4. Toast the seam: Heat the teaspoon of oil in a non-stick skillet over medium-high heat. Place the wraps into the pan seam-side down first. This seals the wrap shut.
5. Crisp and melt: Cook for 1–2 minutes until golden brown and crispy. Carefully flip and cook the other side for another 1–2 minutes until the cheese inside is melted and the exterior is crunchy.
6. Serve: Remove from the pan and let cool for a minute. Slice in half diagonally and serve warm.

Recipe Tips!

• Seam Seal: Always cook the seam side first! The heat acts like glue, sealing the tortilla shut so it doesn’t unravel when you pick it up. If you cook the top first, the bottom will spring open.
• Avocado Prep: Toss your chopped avocado in the lime juice before adding it to the chicken. This ensures it’s fully coated in acid, which prevents it from turning brown if you have leftovers.
• Cheese Barrier: If you want extra crispiness, sprinkle a little extra cheese directly onto the hot skillet right before placing the wrap down. It will create a “frico” cheese crust on the outside of the tortilla!
• Don’t Overstuff: It’s tempting to load them up, but an overfilled wrap will burst in the pan. Stick to about 1/2 to 3/4 cup of filling per large tortilla.

What To Serve With Chicken Avocado Wrap Recipe?

This Chicken Avocado Wrap Recipe is a warm, handheld meal that needs a crisp partner! A side of Sweet Potato Fries or Tortilla Chips creates a fantastic texture contrast. For a lighter lunch, serve it with a fresh Tomato and Cucumber Salad or a cup of Vegetable Soup! A cold glass of Iced Tea or a Lime Rickey enhances the citrus notes in the filling perfectly.

How To Store Chicken Avocado Wrap Recipe

• Refrigerate: Wrap leftovers tightly in foil. They will keep in the fridge for up to 2 days. Note that the avocado may brown slightly, but the lime juice helps prevent this.
• Reheat: Reheat in a dry skillet over medium heat to re-crisp the tortilla. Do not microwave, or the wrap will become soft and soggy.
• Freeze: Do not freeze these wraps. Avocado does not freeze well (it turns black and mushy), and the sour cream may separate.

Chicken Avocado Wrap Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 32g

Nutrition information is estimated per wrap.

FAQs