These chicken avocado wraps are the perfect easy and quick lunch. Easy-to-find ingredients and low prep time.
Let’s talk about my favorite types of recipes for every day: easy and healthy. I hate the feeling that eating healthy has to be a struggle and even worse… boring.
Since I started my “healthy-ish journey” a year ago to lower blood pressure naturally — spoiler: I did it 🙂 —, my creativity in the kitchen increased by 100%. I just had to come up with new ideas for ingredients that I usually find plain.
Using some grilled chicken leftovers I can make 2 or 3 of these fresh and delicious chicken avocado
You can pack almost any type of green that you enjoy. I had some baby spinach and that’s what I decided to use, but you can use kale, lettuce, watercress, microgreens, etc.
Also, we have AVOCADO. What else can I say? A-VO-CA-DO. This is the bacon of vegetables — actually, it’s a fruit but it’s ok — and I can’t get enough of it.
The dressing I like to use for my wraps is my infallible cilantro and garlic sauce, but you can swap it up for another dressing of your preference: ranch, chipotle, mayo, sriracha, thousand islands, etc. If you want to keep it extra healthy, you can just add a bit of balsamic vinegar.
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How to assemble this chicken avocado wrap?
This is the easiest part of the recipe. It will take you a couple of minutes to assemble the wraps once you have the chicken done.
I like to spread the garlic and cilantro sauce over the tortillas. Then, cover with a handful of spinach (previously washed), top with diced chicken, diced avocado, and finally grated cheese. My personal touch is a couple of jalapeños here and there — I must confess that it’s more than a couple—, and then the wrap is done!
Can I take this wraps to my job?
Just take them before assembling them. Save all the ingredients into plastic or glass containers and save the tortillas apart.
Then, in your workplace, you can microwave the chicken — it’s not completely necessary —- and assemble the wraps. This way they won’t be soggy.
- 4 flour tortillas
- 300 gr diced chicken breast
- 1 ripe firm avocado
- ¼ cup grated cheese (I use a mix of edam and mozzarella)
- 4 tsp mayo (or cilantro garlic sauce)
- ¼ cup fresh spinach
- 1 tbsp garlic powder
- 1 tsp oregano
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Jalapeños (optional)
Season the diced chicken with garlic powder, oregano, Worcestershire sauce, and salt and pepper.
Cook the chicken over medium heat in a pan — preferably a cast iron pan. The chicken should be done in 10 – 15 minutes.
Spread the mayo or cilantro sauce over the tortillas. Cover with spinach, diced avocado, diced chicken, grated cheese and jalapeños. Roll up wraps and cut diagonal.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.