This Quick & Easy Chicken Avocado Wrap is a fresh, filling, and flavorful meal that’s ready in minutes. It’s packed with tender chicken, creamy avocado, crisp veggies, and a zesty dressing—all wrapped up in a soft tortilla for the perfect grab-and-go lunch or light dinner.

Why You’ll Love This Recipe

I love how this wrap combines wholesome ingredients with bold flavor in such a simple way. It’s fast to make, easy to customize, and full of satisfying textures—creamy avocado, juicy chicken, and crunchy greens. Whether I’m prepping lunch ahead or whipping up a quick meal on a busy day, this wrap never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or rotisserie chicken (sliced or shredded)
Ripe avocado (sliced or mashed)
Flour tortillas (large, for wrapping)
Romaine or spinach leaves
Cherry tomatoes (halved)
Red onion (thinly sliced)
Shredded cheese (cheddar or Monterey Jack)
Ranch, Caesar, or chipotle mayo (optional for extra flavor)
Salt and pepper
Lime juice (to keep the avocado fresh)

Directions

I lay out the tortilla and spread mashed avocado over the center (or layer avocado slices).
I top it with cooked chicken, a handful of greens, cherry tomatoes, red onion, and cheese.
I drizzle with my dressing of choice, season lightly with salt and pepper, and add a squeeze of lime juice.
I fold in the sides, roll it up tightly from the bottom, and slice it in half.
I serve it immediately or wrap it tightly in foil for a meal on the go.

Servings and timing

This recipe makes 2 wraps. It takes just 10–15 minutes to prep and assemble, making it perfect for a quick lunch or weeknight dinner.

Variations

Sometimes I add crispy bacon for a BLT-style version or swap in grilled shrimp for a lighter twist. I’ve also used hummus instead of avocado for a Mediterranean spin. If I want extra crunch, I throw in some sliced cucumber or shredded carrots.

storage/reheating

I eat this wrap fresh, but it can be prepped ahead and stored wrapped in foil or plastic wrap in the fridge for up to 1 day. I don’t recommend reheating—it’s best served cold or at room temperature.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just drain it well and season it to boost the flavor.

What type of tortilla works best?

I like using large, soft flour tortillas or whole wheat wraps—they hold up well and roll easily without cracking.

How do I keep the wrap from getting soggy?

I layer the greens on the bottom to create a barrier and keep the avocado from soaking through. If making ahead, I keep wet ingredients like tomatoes separate until serving.

Can I make it low-carb?

Yes, I use low-carb or lettuce wraps as a substitute for the tortilla.

What sauces pair well with it?

I love ranch, chipotle mayo, Caesar dressing, or even a little honey mustard for something tangy and sweet.

Conclusion

This Quick & Easy Chicken Avocado Wrap is one of my favorite go-to meals when I want something healthy, satisfying, and fast. It’s packed with fresh ingredients, easy to adapt, and perfect for busy days when I don’t want to sacrifice flavor. Whether I’m enjoying it at home or packing it for work, this wrap always delivers.