Ingredients

  • 2 cups cooked chicken breast, shredded
  • 1 ripe avocado, mashed
  • 0.5 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 0.25 cup red onion, finely chopped
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • to taste Salt and pepper
  • 4 large whole wheat tortillas or wraps
  • as needed Lettuce leaves for filling

Instructions

  1. In a bowl, combine the shredded chicken, mashed avocado, Greek yogurt, and Dijon mustard. Mix until well combined.
  2. Add the chopped red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper to the mixture. Stir gently to combine, making sure not to mash the tomatoes.
  3. Lay the whole wheat tortilla on a flat surface. Place a few lettuce leaves in the center of the tortilla.
  4. Spoon a generous portion of the avocado chicken salad over the lettuce.
  5. Fold the sides of the tortilla inward, then roll it tightly from the bottom up, ensuring the filling is secure.
  6. Repeat with the remaining tortillas and filling.
  7. Slice the wraps in half diagonally before serving, if desired.

💡 Chef's Notes

Arrange the wraps on a platter, garnish with extra cilantro leaves, and serve with lime wedges on the side for a fresh touch.

Recipe by Elodie Whittaker - Recipe Developer