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25-Minute Chicken Avocado Wrap That’s Irresistibly Creamy

chicken avocado wrap
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A creamy and flavorful chicken avocado wrap with a hint of spice, perfect for a quick lunch or dinner.

Ingredients

Scale
  • 2 cups cooked chicken breast, chopped (grilled or pan-seared)
  • 1 tbsp olive oil (for cooking, if needed)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 ripe avocado, diced
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, finely diced (optional)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack (or pepper jack)
  • 4 large flour tortillas

Instructions

  1. Season the chicken: Toss chopped chicken with chili powder, cumin, garlic powder, salt, and pepper. If your chicken isn’t cooked yet, sauté in a skillet with olive oil until done, then chop.
  2. Make the creamy sauce: In a small bowl, stir together ranch, sour cream, lime juice, and hot sauce (if using).
  3. Mix the filling: In a bowl, combine chicken, avocado, tomatoes, red onion, jalapeño (optional), cilantro, cheese, and creamy sauce. Mix gently so the avocado stays chunky.
  4. Assemble: Spoon filling down the center of each tortilla. Fold in the sides and roll up tightly.
  5. Toast/grill: Heat a skillet or grill pan over medium heat. Toast wraps seam-side down 2–3 minutes per side until golden with light char marks and warmed through.
  6. Serve: Slice in half and serve with salsa, extra ranch, or lime wedges.

Notes

  • Adjust jalapeño to taste for spiciness.
  • Use Greek yogurt as a healthier alternative to ranch dressing.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: chicken avocado wrap, grilled chicken wrap, avocado ranch wrap, easy chicken wraps, southwest chicken wrap, chicken wrap lunch

Find it online: https://jessicarecipe.com/chicken-avocado-wrap-recipe/