Chicken Avocado Wraps With Lemon Dressing
The image is AI-generated. Cooking times are estimates.
Chicken avocado wraps combine cooked chicken, creamy avocado, and crisp leaves in a soft tortilla. A small amount of lemon-yogurt dressing holds the filling together without making it heavy. The best wraps are generously filled but not overstuffed, with the moist ingredients kept away from the tortilla edge.
Ingredient notes
This recipe begins with fully cooked, chilled chicken. Use plain chicken rather than heavily sauced leftovers so the lemon dressing remains the main flavor. A ripe avocado should give slightly when pressed but still slice cleanly. Large tortillas are easier to fold than small ones.
Tips for a better result
Pat salad leaves dry after washing. Spread the chicken in a narrow strip rather than across the entire tortilla, then tuck the sides inward before rolling. If the wrap cracks, warm the tortilla briefly to make it more flexible. Keep the dressing modest and add more only if the chicken needs it.
Substitutions and variations
Plain mayonnaise can replace the yogurt, though the dressing will be richer. Try cucumber ribbons instead of lettuce, blotting away excess water first. Mashed white beans can stand in for the chicken for a separate vegetarian variation.
Storage and make-ahead tips
Refrigerate filling promptly and assemble shortly before eating for the best texture. Use cooked chicken within its original 3–4-day refrigerated window; assembling a wrap does not restart that clock.
A common question
How do I stop the avocado browning?
Coat the cut avocado lightly with lemon juice and limit air exposure. Some color change is still normal, so freshly assembled wraps look best.
More from Crispe Kitchen
Explore the Lunch collection or read our cooking guides for more kitchen ideas.
Chicken Avocado Wraps With Lemon Dressing
2 large wraps
Estimated prep: 15 minutes · Cook: 0 minutes
Equipment: Bowl, knife, chopping board
Ingredients
- 2 large flour tortillas
- 200 g cooked chicken, shredded
- 1 ripe avocado, sliced
- 60 g plain yogurt
- 2 tsp lemon juice, divided
- 1 tsp Dijon mustard
- 4 dry lettuce leaves
- 1 small carrot, grated
- 1 tbsp chopped chives
- Black pepper to taste
Instructions
- Mix yogurt, 1 tsp lemon juice, mustard, chives, and black pepper.
- Fold in the cooked chicken until lightly coated.
- Toss avocado slices gently with the remaining lemon juice.
- Lay lettuce on each tortilla, leaving a border. Add carrot, chicken, and avocado in a strip down the middle.
- Fold in both sides, roll tightly from the bottom, and cut in half. Serve immediately or keep cold until eating.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Pat salad leaves dry after washing. Spread the chicken in a narrow strip rather than across the entire tortilla, then tuck the sides inward before rolling. If the wrap cracks, warm the tortilla briefly to make it more flexible. Keep the dressing modest and add more only if the chicken needs it.