10-Minute Chicken Avocado Wraps
A warm, crispy tortilla filled with juicy chicken, fresh avocado, melty cheese, and a creamy sauce — all prepared in minutes. Healthy, filling, and versatile, this wrap is a fantastic option for lunch, dinner, or on-the-go meals
Equipment
- 1 Mixing Bowl
- 1 Nonstick Skillet or Griddle
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Spatula or Tongs
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 ripe avocado diced or sliced
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup sour cream mayonnaise, or preferred sauce
- 2 tablespoons chopped cilantro
- 1 tablespoon lime or lemon juice
- 4 large tortillas
- 1 teaspoon cooking oil
Instructions
- Prep the Filling Mixture: In a large mixing bowl, combine the cooked chicken, diced avocado, shredded cheese, sour cream or mayo, chopped cilantro, and lime juice. Use a spoon or spatula to gently fold everything together until evenly coated, being careful not to mash the avocado too much. This creamy, flavorful mixture should look chunky and well-mixed with bits of green and melted cheese throughout.
- Assemble the Wraps: Lay one tortilla flat on a clean cutting board or countertop. Spoon a generous portion of the chicken-avocado filling into the center of the tortilla, forming a horizontal line slightly below the middle. Fold in the sides, then roll the tortilla tightly from the bottom up to create a firm, closed wrap that holds its shape.
- Repeat and Prepare for Cooking: Continue the assembling process for the remaining tortillas, ensuring each one is tightly wrapped so the filling doesn’t spill out while cooking. Place the completed wraps seam-side down on a plate or tray. This helps keep them closed and makes them easier to flip once in the pan.
- Heat and Oil the Pan: Place a nonstick skillet or griddle over medium-high heat and allow it to warm up for about a minute. Add the teaspoon of oil and swirl to coat the entire surface evenly — this prevents sticking and helps the outside of each wrap turn crispy and golden. You should hear a very light sizzle when the first wrap hits the pan.
- Toast the Wraps Until Golden: Set the wraps seam-side down in the hot pan, cooking them in batches if necessary so the pan isn’t overcrowded. Let them toast for 1–2 minutes without moving them, until the underside is beautifully golden and crisp. Carefully flip each wrap using tongs or a spatula and cook the second side for another minute, or until evenly browned and heated through.
- Serve Warm and Enjoy: Transfer the toasted wraps to a serving plate and let them rest for a moment so the cheese finishes melting inside. Slice them in half if desired to show the vibrant filling and make them easier to eat. Serve immediately while hot and crispy, and enjoy with your favorite salsa, extra lime wedges, or dipping sauce on the side.
Notes
- Use rotisserie chicken for faster prep and stronger flavor.
- Add a pinch of chili flakes if you like a touch of spice.
- Greek yogurt can replace sour cream for a lighter, protein-rich option.
- Flour tortillas tend to crisp better than corn in pan-toasting.
- Avoid overfilling the wraps to keep them from tearing while rolling.