I love this wrap because it comes together in just 10 minutes and uses ingredients I usually have in the fridge. It’s super versatile, so I can swap in different proteins, cheeses, or veggies depending on what I’m craving. It’s also great for packing on the go — I just wrap it up tight, and it’s ready for a lunchbox or picnic. The mix of textures from the crunchy lettuce to the smooth avocado makes every bite delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast (sliced or shredded) Ripe avocado (sliced) Flour tortillas Shredded lettuce Diced tomatoes Shredded cheddar cheese Ranch dressing (or your favorite dressing) Salt and pepper to taste
Directions
1. Prepare the ingredients: I start by cooking and slicing (or shredding) the chicken breast if it’s not already cooked. I slice the avocado and remove the pit, dice the tomatoes, and make sure the lettuce is shredded and ready to go.
2. Warm the tortillas: I place the flour tortillas on a microwave-safe plate and microwave them for 10 to 15 seconds. This helps soften them and makes them easier to roll.
3. Assemble the wraps: I lay the warm tortillas flat and add a layer of shredded lettuce, keeping the edges clear. Then I layer the chicken, avocado slices, diced tomatoes, and a generous sprinkle of shredded cheddar cheese.
4. Add seasoning and dressing: I season the filling with a little salt and pepper, then drizzle ranch dressing (or whatever dressing I’m in the mood for) over everything.
5. Wrap it up: I fold in the sides of the tortilla, then roll it up tightly from the bottom to fully enclose the filling.
6. Serve: I place the wraps seam-side down on a plate. If I’m serving them to guests or just want them easier to eat, I slice each wrap in half on a diagonal.
Servings and timing
Servings: 2 Prep time: 10 minutes Cook time: 0 minutes (if chicken is pre-cooked) Total time: 10 minutes
Variations
I sometimes swap ranch dressing for Caesar, chipotle mayo, or honey mustard for a different flavor profile.
To make it a bit lighter, I use Greek yogurt as a base for the dressing.
For extra texture, I add crispy bacon or tortilla strips.
I love using spinach or arugula instead of lettuce for more greens.
If I’m avoiding tortillas, I wrap everything in a large lettuce leaf for a low-carb version.
Storage/Reheating
If I’m prepping ahead, I keep the ingredients separate and assemble the wraps right before eating. Once assembled, they’re best eaten the same day to keep the tortilla from getting soggy. If I do store a wrapped one, I wrap it tightly in foil or plastic wrap and refrigerate for up to 1 day. I don’t usually reheat this wrap since it’s meant to be eaten cold or at room temperature.
FAQs
Can I use rotisserie chicken?
Absolutely. I often use leftover rotisserie chicken to save time — it adds great flavor and shreds easily.
What’s the best tortilla size for wraps?
I use large burrito-size flour tortillas so I have enough room to roll everything up without it falling apart.
How do I keep the avocado from browning?
If I’m making these in advance, I toss the avocado slices in a little lemon or lime juice to slow down the browning.
Can I make this wrap vegetarian?
Yes, I just leave out the chicken and add black beans, chickpeas, or tofu. It still tastes amazing with all the same toppings.
Is there a low-carb option?
For a low-carb version, I wrap everything in large romaine or collard green leaves instead of tortillas.
Conclusion
This chicken avocado wrap is the kind of meal I come back to again and again — fast, flavorful, and totally customizable. It’s packed with protein, fresh veggies, and creamy avocado, making it perfect for any time I want something tasty and filling without spending a lot of time in the kitchen. Whether for lunch, dinner, or even a snack, it’s always a win.
This quick and easy chicken avocado wrap is packed with fresh veggies, creamy avocado, and juicy chicken — the perfect healthy lunch or light dinner!
Ingredients
Cooked chicken breast (sliced or shredded)
Ripe avocado (sliced)
Flour tortillas
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese
Ranch dressing (or your favorite dressing)
Salt and pepper, to taste
Instructions
Prepare Ingredients:
Cook and slice (or shred) the chicken breast. Slice the avocado and dice the tomatoes. Shred the lettuce if needed.
Warm Tortillas:
Microwave tortillas for 10–15 seconds to make them more pliable.
Assemble Wraps:
Lay each tortilla flat. Add shredded lettuce, chicken, avocado slices, diced tomatoes, and shredded cheddar cheese in layers, leaving space at the edges.
Season and Dress:
Sprinkle with salt and pepper. Drizzle ranch or your favorite dressing over the filling.
Wrap:
Fold in the sides, then roll up tightly from the bottom to form a wrap.
Serve:
Place wraps seam-side down. Slice diagonally if desired and serve immediately.
Notes
Use rotisserie chicken for a quick shortcut.
Customize with extras like bacon, cucumber, or red onion.
Swap ranch for chipotle mayo, Caesar dressing, or hummus for variety.
