Chicken Avocado Wrap Recipe

These McDonald’s Chicken Avocado Wraps are fast, fresh, and super satisfying — packed with juicy chicken, creamy avocado, melty cheese, and a bit of tangy sauce. It’s all wrapped up and crisped on the pan for that perfect golden edge. Takes like 10 minutes, so yeah… easy lunch or dinner without the wait.

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Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: creamy, cheesy, a little citrusy
• Great for: lazy lunches, quick dinners, packed work meals

Why I Like This Recipe

I threw this together after a long day. You know, fridge scavenging. Had leftover chicken, one sad avocado, tortillas… and honestly? Didn’t expect much. But once I crisped it up in the pan, it got that toasted-outside, gooey-inside vibe and it hit the spot. Now I make it way too often.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 ripe avocado, sliced or chopped
• ½ cup cheddar or mozzarella cheese
• ¼ cup sour cream, mayo, or any sauce you vibe with
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime or lemon juice
• 4 large tortillas
• 1 tsp oil (for the pan)

How To Make Chicken Avocado Wrap

• Mix the filling: In a bowl, toss the chicken, avocado, cheese, sour cream, lime juice, and cilantro. Nothing fancy — just mix it all up.
• Wrap it up: Spoon the filling into tortillas. Fold ‘em tight like a burrito or just roll them — whatever works.
• Toast in pan: Heat a little oil in a skillet. Place the wraps seam-side down. Cook 1–2 mins per side on medium-high until golden and slightly crispy.
• Serve: Slice in half if you want. Or just grab and eat. Warm is best.

Tips for Success

• Use warm tortillas so they don’t crack when you fold.
• Don’t overload the filling or it spills everywhere.
• Pan needs to be hot but not screaming hot — you want crisp, not burnt.
• Swap sour cream with Greek yogurt for a lighter take.
• Add lettuce or tomatoes if you’re feeling extra.

Storage and Reheating

• Fridge: Wrap leftovers in foil or plastic wrap. Keeps for 2 days.
• Freezer: You can freeze, but the avocado texture changes a bit. Still edible, just not as creamy.
• Microwave: Quick fix — about 30 seconds. Won’t stay crispy though.
• Pan (best option): Reheat in a dry pan for 2 mins per side. Gets the crisp back.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep — that’s actually what I usually use. Saves time.
• What tortillas work best?
  Big flour tortillas. Smaller ones are harder to fold and hold everything.
• Is this spicy?
  Not unless you make it spicy. Toss in jalapeños or hot sauce if you want heat.
• Can I make it ahead of time?
  Totally. Just keep the mix separate until you’re ready to wrap and toast.
• Do I need cheese?
  Nope — but it helps hold everything together once it melts. Adds good flavor too.

Common Mistakes and How to Dodge Them

• Overstuffing the wrap: It’s tempting. But if you go overboard, it won’t seal right — and filling escapes mid-flip. Go light.
• Using cold tortillas: Cold ones tear easier. Warm them for 10 secs in the microwave or a dry pan first.
• Avocado turning brown: Add lime juice right away and don’t leave it sitting too long before wrapping.
• Too much sauce = soggy: A little goes a long way. Too much and the whole bottom gets soggy fast.
• Not crisping enough: That light toast on the pan? It makes the whole thing taste better. Don’t skip it.

Nutrition Facts (Per Serving)

• Calories: 386 kcal
• Total Fat: 23g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 374mg
• Potassium: 480mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 25g