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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 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

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Servings: 4
Total Time 5 minutes


  • 1 cup cooked chicken
  • 2 tablespoons mayonnaise (or vegan mayonnaise)
  • 2 tablespoons parsley
  • juice of 1/2 small lemon
  • 2 tablespoons dill pickle, chopped fine
  • 1/4 teaaspoon kosher salt
  • 1 avocado, chopped
  • 4 tortilla wraps


  • Combine the first 6 ingredients in a bowl and mix.
  • 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).
  • Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
  • Spread 1/4 cup of Chicken Salad on top of the avocado.
  • Roll the wrap away from you and cut into halves.
  • Serve.
  • **Letting the salad sit in the fridge for a couple of hours enhances the flavors more and makes it even more yummy!


Calories: 320kcal | Carbohydrates: 31g | Protein: 17g | Fat: 15g | Cholesterol: 30mg | Sodium: 560mg | Fiber: 6g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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

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  4. 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. 🙂

  5. 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!

  6. 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.

  7. 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.

  8. 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.

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