Chicken Avocado Wraps
These chicken avocado wraps are the perfect quick, healthy lunch! The toasted tortilla and melted cheese make the perfect base for juicy chicken, healthy spinach, and creamy ranch.
Easy Chicken Wrap
A warm, toasted wrap is such a satisfying lunch, especially when stuffed full of flavorful chicken, creamy avocado, and tangy ranch dressing! The spinach adds loads of vitamins and minerals while also giving a refreshing and chewy texture. This chicken avocado wrap is the perfect recipe for using up leftover chicken–Never again waste the last bit of a rotisserie chicken or the odds and ends remaining after a cookout! Meal preppers who grill and freeze chicken for all kinds of meals will LOVE this convenient, quick recipe.
Why you’ll love this quick meal:
- Healthy – This balanced snack has antioxidants in the greens, healthy fat in the avocado, and tons of protein from the chicken! You can easily pack even more nutrients in by choosing a healthy tortilla and tossing in any leftover veggies you might have in the fridge.
- Super filling – Each wrap has about 500 calories, 36 grams of protein, 35 grams of fat, and 7 net carbs when made with a Mission carb balance tortilla. This means your body gets a ton of nutrients and energy that will keep you satisfied for hours.
- Perfect way to use cooked chicken – We LOVE a quick, easy recipe that uses up whatever leftover chicken is in the fridge! This easy wrap is great with grilled, rotisserie, air fryer, slow cooker, Instant Pot, or baked chicken. It would even be great with leftover chicken nuggets the kids didn’t finish or that last bit of turkey after the holidays.
Ingredients
Here’s a quick overview of what you’ll need for this simple meal. Find exact measurements in the printable recipe card at the bottom of the page.
- Tortilla – Use a Mission Carb Balance if you are on a low carb diet. There are also gluten-free, veggie, or flavored varieties if you prefer. These cheesy zucchini tortillas are gluten-free & keto.
- Cooked chicken – I sliced up some grilled chicken, but you could easily use rotisserie, slow cooker chicken, or whatever is convenient. Breasts would be you leanest option, but chicken thighs stay super juicy, too.
- Avocado and spinach – Perfect blend of a healthy fat and a lean green powerhouse! If you’re not a fan of avocado, replace with roasted peppers, baked mushrooms, juicy garden tomatoes, or your favorite flavorful fruit or veggie.
- Cheddar cheese, butter, and ranch dressing – Flavor makers! Feel free to swap the cheese and dressing for different flavor combinations. The butter adds wonderful flavor to the tortilla, but you could replace it with mayonnaise or ghee. You could use store-bought for convenience or homemade ranch for more flavor
How to make Chicken Avocado Wraps
This simple chicken wrap is a filling, nutritious lunch you can make with just a skillet! Here’s an easy step-by-step guide to making this healthy lunch.
Toast tortilla & melt cheese
First, heat a skillet over medium heat, then add half the butter to the pan. Tilt the pan back and forth to coat the surface in the melted butter, then place the tortilla onto the skillet. Sprinkle half of the shredded cheese onto the tortilla and let it melt. Once the tortilla is golden brown on the bottom, remove it from the skillet and transfer to a plate.
Assemble
Add half of the spinach, avocado, chicken, and ranch dressing atop the melted cheese. Roll the tortilla tightly, then serve hot for the best texture. If you’re making several at once, you can wrap in aluminum foil to keep warm (could be stored in the oven at 200 degrees to stay hot). Repeat two-step process with the remaining half of ingredients for two delicious wraps.
What to serve with chicken avocado wraps
This quick chicken wrap is so filling, we often enjoy it on its own or with a light snack like this Creamy Cucumber Salad. This Broccoli Salad packs super well and is the perfect way to increase your veggies in the lunchbox! For a simple dinner, serve with Air Fryer Carrots or Sauteed Zucchini. If you want to brighten things up with a fresh drink, try this Kiwi Cucumber Gin Cocktail!
Healthy chip recipes to serve with wraps:
- Homemade Potato Chips
- Ranch Zucchini Chips
- Chili Cheese Collard Chips
- Oven Roasted Kale Chips
- Keto Chips (2 ways!)
Storage & Reheating Instructions
These wraps are best served fresh and warm as that’s when the tortilla, cheese, and avocado have the best texture. If you are making this ahead of time, I recommend wrapping tightly in aluminum foil, then storing in the fridge up to one day. If you wait too long, you might find that the spinach wilts from the ranch and the avocado browns too much. To reheat, I recommend keeping it in the foil and warming in the air fryer (350 for 2-3 minutes) or without the foil in a skillet with a touch of butter (1-2 minutes each side).
Tips, Tricks, and Substitutions:
- Work quickly. You want to have all your ingredients ready as soon as the cheese is melty and hot. You want to get it wrapped while it’s still warm as it forms the perfect shell and stays together super well. Makes it very kid-friendly!
- Try different dressings. While we absolutely love ranch dressing, there are so many options that would add loads of flavor.
- Use the right tortilla. If you’re tracking net carbs, these Mission Carb Balance tortillas are perfect for making these under 8 net carbs each! You could choose gluten-free, veggie, or flavored tortillas to fit your diet and preferences. If you want to make your own gluten-free, keto-friendly tortilla, try these made of zucchini and cheese.
If you like this easy wrap, try these quick lunch wraps:
Get the Recipe: Chicken Avocado Wraps
Ingredients
- ½ tablespoon butter
- 2 large tortillas gluten-free, low-carb, or veggie wraps if preferred
- 2 small, cooked chicken breasts sliced
- 1 large avocado sliced
- 1 ½ cups spinach leaves
- ½ cup shredded cheddar cheese
- 2 tablespoons ranch dressing
Instructions
- Heat a skillet to medium heat and add half the butter to the pan. Tilt the pan back and forth so it covers the bottom of the pan. Place the tortilla in the skillet and sprinkle half of the shredded cheese on the tortilla. When the tortilla is golden brown on the bottom remove it from the skillet.
- Assemble the wrap by adding half the spinach, avocado, chicken, and ranch dressing.
- Roll the tortilla tightly and serve immediately.
