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Chicken Salad Avocado Wrap



My husband just read this post and said, "what is it, Leftovers Week"? Sometimes daddies just don't understand the brilliance of turning one meal into four. If you've been tuning in the past few days, you know I make a Chicken in the Crock Pot at least once a week for my family. Without fail, we always have chicken left over, which is a huge bonus for any busy mom. Sometimes I use it to make Mac, Chicken and Cheese Bites or Mexican Enchiladas, but lately I started preparing this chicken salad, and the kids just love to eat it. With just a few slices of vitamin-packed avocado along with some chopped pickles for crunch and a slightly salty flavor, this Chicken Salad Wrap is not only easy to make, but also a great use for cooked chicken. Let's hear it for Leftovers Week!

Chicken Salad Avocado Wrap  (Makes 4 Wraps)

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My husband just read this post and said, "what is it, Leftovers Week"? Sometimes daddies just don't understand the brilliance of turning one meal into four. If you've been tuning in the past few days, you know I make a Chicken in the Crock Pot at least...


  • 1 cup cooked chicken (about 1 large chicken breast), cooked and chopped fine
  • 2 tablespoons mayonnaise or veganaise
  • 2 tablespoons parsley
  • juice of 1/2 small lemon
  • 2 tablespoons dill pickle, chopped fine
  • 1/4 teaspoon salt
  • 1 avocado, cut into fourths
  • 4 tortilla wraps


  1. 1. Combine the first 6 ingredients in a bowl and mix.
  2. 2. Warm a tortilla for about 30 seconds on each side (you can do this on top of the stove or in a microwave for 15 seconds in between moist paper towels).
  3. 3. Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
  4. 4. Spread 1/4 cup of Chicken Salad on top of the avocado.
  5. 5. Roll the wrap away from you and cut into halves.
  6. 6. Serve.
  7. **Letting the salad sit in the fridge for a couple of hours enhances the flavors more and makes it even more yummy!
Chicken Salad Avocado Wrap

Nutrition Information

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  1. emiliegunn

    January 28, 2014 at 5:52 pm

    YUM! I have made this several times. Tonight I ran out of lemon juice and had to substitute lime juice instead. Still delicious.

  2. Susan

    January 27, 2014 at 11:38 am

    Sounds yummy, going to make it tonite…..

  3. Pingback: Menu Plan Monday: week of September 9th | One Mama's Daily Drama

  4. Eden

    August 29, 2013 at 4:43 pm

    Do you have a brand of wrap that you like?

    • catherine

      August 29, 2013 at 4:53 pm

      I most often use whole wheat tortillas from Trader Joe’s!

  5. nikki gregory

    December 11, 2012 at 1:48 pm

    could i use tuna instead of chicken?

    • catherine

      December 12, 2012 at 1:02 pm



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  7. Dana

    August 31, 2010 at 2:16 pm

    What kind of tortilla do you use? The picture looks like a pita…it looks pretty thick.

    • catherine

      September 2, 2010 at 5:33 pm

      I used a spelt tortilla with this recipe but you can use any kind you like :)

  8. Colleen

    August 3, 2010 at 9:56 pm

    Can you wrap these individual &freeze them?

    • catherine

      August 5, 2010 at 2:30 pm

      Unfortunately, avocado does not freeze very well in general. The texture changes. You can keep these in the fridge for up to 4 days though.

  9. Morgan

    July 31, 2010 at 8:08 am

    could you use plain greek yogurt in place of the mayo? I am not a pig fan of mayo and have gotten on a greek yogurt kick lately? Thanks!

    • Sandy

      September 18, 2010 at 4:10 pm

      I substituted plain greek yogurt for the mayo, my 14 month old son gobbled his wrap up. Best of all my husband and I liked the recipe as well. The pickle is a nice different twist to the chicken salad and it does flavor up very nice in the fridge – better the second day.

    • catherine

      August 2, 2010 at 3:53 pm

      Yes you can :) that is such a nice healthy version!

  10. laurel

    July 24, 2010 at 10:42 am

    Three cheers for leftovers week! Can’t wait to try this yummy recipe out.

  11. Blanca

    July 23, 2010 at 1:37 pm

    veganaise is better for you any way 😉

  12. kathy

    July 22, 2010 at 9:15 pm

    just substitute with veganaise! my DD is egg allergic with other life threatening food allergies, we love this site, and do a lot of substituting. :)

  13. Emma

    July 22, 2010 at 3:21 pm

    Please note that this recipe should not be posted in “egg free.” I went to the egg-free category to find recipes for my egg-allergic son, but the first recipe posted contains mayonnaise. Most egg-allergic kids cannot eat mayo.

    • catherine

      July 26, 2010 at 5:12 pm

      So sorry about that, your right. Do you know about veganaise? We use veganaise in our home and are big fans. This recipe can also be replaced with that. Thank you for the comment!

    • Beth

      July 25, 2010 at 10:16 am

      You’ll be happy to know there is egg-free mayonnaise available. Trader Joe’s Reduced Fat Mayonnaise is egg-free. If there is not a Trader Joe’s near you, you can find a similar product at Whole Foods or other natural food stores.

  14. Chris

    July 22, 2010 at 2:38 pm

    Great recipe. I too purchase a organic whole chicken, roast in the oven and pull it apart and bag it up for just such meals. Since a pasteurized chicken is expensive we don’t eat it for one meal we eat over a couple of weeks in various meals.

    This is a great site even if my youngest is 12.