Lately I’ve been loving wraps more than ever! They are such a great change to the same old sandwiches or salads I have so often and they are one of those things that’s easy to throw together.
These chicken and avocado roll ups are perfect for dinner or even to prepare for lunch. This is a very simple recipe and you could make several additions if you would prefer.
It all starts with grilled chicken breasts. You can grill it, bake it or use leftover cooked chicken or a cooked rotisserie chicken. The next big thing in this recipe is obviously the avocado. Picking avocados at the supermarket can be very tricky because they are either too hard or over-ripe.
I used mashed avocado and plain Greek yogurt as a binder. Combine cooked shredded chicken, avocado and Greek yogurt. Season the mixture with salt, pepper and garlic powder. And don’t forget cilantro and lime! But you can use fresh chopped parsley instead of cilantro and lemon instead of lime juice. You don’t have to stick to the recipe at all. Adjust this salad to your taste. I was playing around with the flavors so I added chopped red onion, sliced green onion, some corn and shredded Cheddar cheese.
When the mixture is done, spread the salad on a tortilla and roll it up tight. You can slice it immediately and serve, chill and slice it later, or you can wrap the tortillas into a burrito and pan sear in a teaspoon of oil for a crispy crust. Enjoy these roll-ups warm or cold!
- 2 cups shredded chicken
- 1 ripe avocado- mashed
- 2-4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
- 1 ½-2 tablespoons lime juice
- 2 tablespoons finely diced red onion
- 2 green onion-sliced
- pinch freshly ground black pepper
- ¼ teaspoon salt (or more to taste)
- ½ teaspoon garlic powder
- 1 ½ tablespoon fresh cilantro or parsley- chopped
- ½ cup shredded Cheddar cheese
- hand full frozen corn
- 5-6 Tortillas (8 or 10 inch diameter)