Ever have one of those days where you’re staring into the fridge, dreaming of something fresh and satisfying, but the thought of a big production just makes you want to close the door and walk away? Oh, I know that feeling all too well. That’s exactly why you need these Avocado Lime Chicken Salad Wraps in your life. They’re the perfect answer to the “what’s for dinner” dilemma, especially when you’re short on time but big on flavor cravings. It’s the kind of no-fuss, throw-it-together meal that feels like a little victory. So good.
Top Reasons To Make It
First off, this is a fantastic way to get a healthy dinner on the table in about 15 minutes if you use a store-bought rotisserie chicken. It’s a lifesaver. The creamy avocado does all the heavy lifting instead of mountains of mayonnaise, making it a lighter option that doesn’t skimp on richness. Plus, it’s incredibly versatile—serve it in a wrap, on a bed of greens, or just eat it with a fork straight from the bowl. It’s one of those simple chicken recipes you’ll come back to again and again.
Ingredients
- 3 cups cooked shredded chicken: The star of the show, use rotisserie for ultimate ease.
- 2 ripe avocados, pitted and scooped: Creates that irresistibly creamy, healthy base.
- Juice of 2 limes (about 1/4 cup): Adds the essential bright, zesty kick.
- 1/4 cup plain Greek yogurt: For a little extra tang and creaminess without all the fat.
- 1/3 cup finely chopped red onion: Provides a nice, sharp crunch.
- 1/4 cup chopped fresh cilantro: Brings a fresh, herbal note.
- 1 jalapeño, seeded and minced (optional): For those who like a bit of a kick.
- 1/2 tsp garlic powder: Easy, consistent garlic flavor.
- 1/2 tsp cumin: Adds a warm, earthy depth.
- Salt and black pepper to taste: To make all the flavors pop.
- 4-6 large flour or whole wheat tortillas: Your delicious vessel.
Instructions
- In a large mixing bowl, add the scooped avocado, lime juice, and Greek yogurt. Mash it all together with a fork until it’s as smooth or chunky as you like it. I prefer a little texture.
- To the avocado mixture, add the shredded chicken, red onion, cilantro, jalapeño (if using), garlic powder, and cumin. Gently stir everything until the chicken is evenly coated.
- Season generously with salt and black pepper. Give it a taste. Need more lime? More salt? Now’s the time to adjust. Honestly, if you hate cilantro, a little chopped parsley works just fine.
- Lay your tortillas flat. Spoon a generous amount of the chicken salad down the center of each one, leaving a couple of inches on the sides.
- Fold the bottom edge up over the filling, then fold in the sides, rolling it up tightly into a wrap. Slice in half and serve immediately.
Variations & Substitutions</h2
- No Yogurt? No Problem: You can use all avocado, or a tablespoon of light mayo if you prefer.
- Different Protein: This is one of the best shredded chicken recipes, but canned chickpeas (mashed a bit) make a great vegetarian alternative.
- Kick Up the Crunch: Add in some diced celery or chopped romaine lettuce for an extra fresh crunch.
- Dairy-Free: Simply leave out the Greek yogurt. The avocado makes it plenty creamy on its own.
Chicken Cooking Tips
If you’re not using a rotisserie chicken, here’s my favorite easy method for perfectly cooked, easy-to-shred chicken breasts. Place 1 lb of chicken breasts in a pot and cover them with chicken broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for 10-15 minutes, or until the internal temperature hits 165°F. Let them rest for 5 minutes, then shred with two forks. It comes out so, so tender. For an even quicker option, this is a perfect use for leftover chicken from last night’s dinner.
Serving Ideas & Pairings
These wraps are a meal all by themselves, but they love company! I love serving them with a simple side of sweet potato fries or a big, colorful garden salad. For a real backyard picnic vibe, pair them with some tortilla chips and a fresh fruit salad. It’s one of those quick and easy dinner recipes that makes a weeknight feel a little special.
Storage & Reheating
Store any leftover chicken salad in an airtight container in the fridge. It’ll keep for up to 2 days. The avocado will slowly brown, but it’s still perfectly safe to eat—a good stir will freshen it up. I don’t recommend freezing this one because of the avocado. And I wouldn’t recommend reheating it; it’s best served cold. Assemble the wraps just before serving to prevent the tortillas from getting soggy.
Frequently Asked Questions
- Q: Can I make this avocado lime chicken salad ahead of time?
A: You can mix it up a few hours ahead. Press a piece of plastic wrap directly onto the surface of the salad to limit air exposure and browning. - Q: What are some other healthy chicken recipes for busy nights?
A> Sheet pan lemon pepper chicken or a simple chicken stir-fry are my other go-to healthy dinner ideas when time is tight. - Q: My avocado isn’t ripe yet! What can I do?
A> Pop it in a brown paper bag with a banana or apple overnight—the ethylene gas will speed things right up.
There you have it, friend. A bowl of fresh, zesty goodness that turns into the easiest dinner you’ll make all week. I hope these Avocado Lime Chicken Salad Wraps become a new favorite in your rotation of quick dinner ideas.