Avocado Chicken Salad Wraps: The Ultimate Healthy Recipe

Avocado chicken salad wraps are about to revolutionize your lunch game! Forget those mayo-laden, heavy chicken salads of the past. We’re talking creamy, vibrant, and utterly delicious wraps that are as good for you as they taste. Imagine biting into a soft tortilla filled with tender chicken, luscious avocado, and a burst of fresh flavors. It’s a symphony of textures and tastes that will leave you craving more.

While the exact origins of chicken salad are debated, it’s safe to say it evolved from a desire to utilize leftover chicken. Over time, it has become a staple in American cuisine, often served on sandwiches or crackers. But we’re taking it to the next level by incorporating the creamy goodness of avocado and wrapping it all up for a convenient and satisfying meal.

People adore this dish for several reasons. First, the taste is simply irresistible. The combination of savory chicken, creamy avocado, and zesty seasonings creates a flavor explosion in your mouth. Second, the texture is divine. The soft chicken, smooth avocado, and crisp vegetables provide a delightful contrast. Finally, avocado chicken salad wraps are incredibly convenient. They’re perfect for a quick lunch, a picnic in the park, or a healthy snack on the go. So, ditch the boring sandwiches and get ready to experience the ultimate in flavor and convenience with these amazing wraps!

Ingredients:

• 3 boneless, skinless chicken breasts (about 1.5 pounds total)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ripe avocados
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice (from about 2 limes)
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• Pinch of red pepper flakes (optional)
• 6 large tortillas (whole wheat or your favorite kind)
• Optional toppings: shredded lettuce, tomato slices, sprouts

Cooking the Chicken:

1. First, let’s get the chicken cooked. You can use a grill, oven, or even a skillet on the stovetop. I prefer using a skillet for this recipe because it’s quick and easy. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
2. Drizzle the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
3. Season the chicken breasts with salt and pepper on both sides. Don’t be shy with the seasoning! It really enhances the flavor.
4. Carefully place the chicken breasts in the hot skillet. Be careful not to overcrowd the pan; if your skillet isn’t big enough, cook the chicken in batches.
5. Cook the chicken for about 6-8 minutes per side, or until it’s cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure! The chicken should be nicely browned on the outside.
6. Once the chicken is cooked, remove it from the skillet and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Preparing the Avocado Chicken Salad:

1. While the chicken is resting, let’s prepare the avocado mixture. Cut the avocados in half, remove the pits, and scoop out the flesh into a medium-sized bowl.
2. Using a fork, mash the avocados until they are mostly smooth, but still have some small chunks. I like a little texture in my avocado salad, but you can mash it completely smooth if you prefer.
3. Add the diced red onion and chopped cilantro to the bowl with the mashed avocado. The red onion adds a nice bite, and the cilantro brings a fresh, vibrant flavor.
4. Pour in the lime juice. The lime juice not only adds a zesty flavor but also helps prevent the avocado from browning.
5. Add the mayonnaise, garlic powder, cumin, and red pepper flakes (if using) to the bowl. The mayonnaise adds creaminess, while the garlic powder and cumin provide a warm, savory flavor. The red pepper flakes add a touch of heat, but you can omit them if you don’t like spice.
6. Stir all the ingredients together until well combined. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or lime juice to suit your taste.

Shredding the Chicken:

1. Now that the chicken has rested, it’s time to shred it. You can use two forks to shred the chicken, or you can use your hands (make sure the chicken has cooled enough to handle!).
2. Shred the chicken into bite-sized pieces. I prefer to shred it rather than dice it because it creates a better texture in the salad.
3. Add the shredded chicken to the bowl with the avocado mixture.
4. Gently fold the chicken into the avocado mixture until it’s evenly coated. Be careful not to overmix, as this can make the avocado salad mushy.

Assembling the Wraps:

1. Warm the tortillas slightly. This makes them more pliable and easier to roll. You can warm them in a dry skillet over medium heat for a few seconds per side, or you can microwave them for about 10-15 seconds.
2. Lay a tortilla flat on a clean surface.
3. Spoon about 1/2 cup of the avocado chicken salad onto the center of the tortilla. Don’t overfill the tortilla, or it will be difficult to roll.
4. If desired, add any optional toppings, such as shredded lettuce, tomato slices, or sprouts. These add extra flavor and texture to the wraps.
5. Fold in the sides of the tortilla, then roll it up tightly from the bottom.
6. Repeat with the remaining tortillas and avocado chicken salad.
7. Cut the wraps in half, if desired, and serve immediately.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the avocado chicken salad for extra heat.
• Add some crunch: Mix in some chopped celery, bell pepper, or water chestnuts for added crunch.
• Use different herbs: Substitute the cilantro with parsley, dill, or chives for a different flavor profile.
• Make it dairy-free: Use a dairy-free mayonnaise alternative to make this recipe dairy-free.
• Add cheese: Sprinkle some shredded cheddar cheese, Monterey Jack cheese, or crumbled feta cheese into the wraps for a cheesy twist.
• Grill the wraps: After assembling the wraps, grill them for a few minutes per side to create a warm, crispy exterior.
• Make it a salad: Serve the avocado chicken salad over a bed of lettuce or mixed greens for a lighter option.
• Meal Prep: The chicken can be cooked and shredded ahead of time. The avocado mixture is best made fresh, but you can prepare it a few hours in advance and store it in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent browning. Assemble the wraps just before serving.
• Leftovers: Leftover avocado chicken salad can be stored in an airtight container in the refrigerator for up to 2 days. The wraps are best eaten fresh, as the tortillas can become soggy over time.

Enjoy your delicious and healthy Avocado Chicken Salad Wraps!

Conclusion:

This isn’t just another chicken salad recipe; it’s a vibrant, flavorful experience that will redefine your lunchtime routine! The creamy avocado, the tender chicken, the bright burst of lime – it all comes together in perfect harmony. Trust me, once you try this avocado chicken salad wraps recipe, you’ll wonder how you ever settled for anything less. It’s quick, it’s easy, and it’s packed with healthy fats and protein, making it the ideal choice for a satisfying and guilt-free meal. But the best part? It’s incredibly versatile! While I’ve presented it as a wrap filling, the possibilities are truly endless. Imagine scooping it onto toasted sourdough bread for a decadent open-faced sandwich. Or, for a lighter option, serve it over a bed of crisp romaine lettuce with a sprinkle of toasted almonds. Craving something a little different? Try stuffing it into bell peppers for a colorful and nutritious meal. You could even use it as a topping for baked sweet potatoes for a truly unique and satisfying dish. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the mixture. If you’re a fan of herbs, try incorporating fresh cilantro or dill for an extra layer of flavor. And for those who prefer a sweeter note, a drizzle of honey or a handful of dried cranberries would be a delightful addition. Don’t be afraid to experiment and customize the recipe to suit your own taste preferences. That’s the beauty of cooking, after all – it’s all about creating something that you truly love! I personally love adding a little bit of crumbled bacon to mine for a smoky, salty contrast to the creamy avocado and chicken. It’s a game-changer, I promise! Another variation I enjoy is using grilled chicken instead of poached. It adds a lovely char and depth of flavor that elevates the entire dish. And if you’re looking for a vegetarian option, you can easily substitute the chicken with chickpeas or cannellini beans. Just mash them slightly to create a similar texture. This avocado chicken salad wraps recipe is more than just a meal; it’s an invitation to get creative in the kitchen and discover new flavor combinations. It’s a celebration of fresh, wholesome ingredients and a testament to the fact that healthy food can be incredibly delicious. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of this amazing recipe. I’m confident that you’ll love it as much as I do. And when you do, please, please, please share your creations with me! I’d love to see your photos, hear about your variations, and learn about your experiences. Tag me on social media using #AvocadoChickenSaladWraps or leave a comment below. I can’t wait to see what you come up with! Happy cooking! I truly believe this will become a staple in your recipe rotation. Enjoy! Print