Go Back

High Protein Chicken Avocado Wraps - A Quick, Satisfying Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large whole-grain tortillas (8–10 inches; high-protein or low-carb optional)
  • 10–12 oz cooked chicken breast (grilled, roasted, or rotisserie), sliced or shredded
  • 1 ripe avocado, sliced or mashed
  • 1 cup baby spinach or mixed greens
  • 1/2 cup cherry tomatoes, halved (or diced tomato)
  • 1/3 cup cucumber, thinly sliced
  • 1/4 small red onion, very thinly sliced (optional)
  • 2 tablespoons Greek yogurt (or light mayo)
  • 1 teaspoon Dijon mustard (optional for tang)
  • 1 tablespoon lemon or lime juice (to brighten and help with browning)
  • 1 tablespoon olive oil (optional, for richness)
  • Salt and black pepper, to taste
  • Pinch of smoked paprika or chili powder (optional)
  • Fresh herbs like cilantro or parsley, chopped (optional)

Method
 

  1. Make a quick sauce. In a small bowl, stir together Greek yogurt, Dijon, lemon or lime juice, a pinch of salt, and black pepper. Add a splash of olive oil if you want it silkier. Taste and adjust acidity or salt.
  2. Season the chicken. Toss the sliced or shredded chicken with a sprinkle of salt, pepper, and smoked paprika or chili powder if you like a bit of warmth. If the chicken is cold, warm it in a skillet for 2–3 minutes for better texture.
  3. Prep the avocado. Slice or lightly mash the avocado with a pinch of salt and a squeeze of lemon or lime to keep it bright and green.
  4. Warm the tortillas. Heat each tortilla in a dry skillet over medium heat for 15–20 seconds per side. This makes them more pliable and helps prevent tearing.
  5. Assemble. Spread the yogurt sauce over each tortilla, leaving about 1 inch at the edges. Layer greens, avocado, chicken, tomatoes, cucumber, and onion. Add herbs if using.
  6. Wrap it up. Fold the sides in, then roll tightly from the bottom up. If you’re packing to go, wrap in parchment or foil for structure.
  7. Toast (optional). For a warmed, slightly crisp wrap, place the rolled wrap seam-side down in a skillet over medium heat for 1–2 minutes per side.
  8. Slice and serve. Cut in half on the diagonal. Add extra lemon, hot sauce, or a sprinkle of flaky salt if you like.