My high protein chicken avocado salad wrap is not only balanced, but makes for the most perfect easy and light lunch option! It features sliced chicken breast, avocado, tomatoes, red onions, shredded spinach and a healthier ranch dressing to add creaminess!
If you love this easy lunch idea, you will love my low carb chicken lettuce wraps, meal prep kale and quinoa salad jars, and my meal prep fall harvest salad jars!
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Ingredients
- Grilled or Sautéed Chicken Breast, Sliced: I used a pre-marinated fajita chicken breast but you are welcome to use a plain chicken breast seasoned with salt, pepper, and garlic powder, to taste. You can also use rotteserie chicken or other pre-cooked chicken.
- Cherry Tomatoes, Sliced in half
- Red Onions, Sliced
- Avocado, Sliced
- Spinach, Chopped
- Primal Kitchen Ranch Dressing: I like using this brand because it's a lighter, healthier option but you are welcome to use classic ranch dressing or make your own homemade version.
- Large Tortilla (Can use Low Carb)
See recipe card for quantities.
Instructions
- Start by preparing all of your veggies according to the descriptions above (slicing your tomatoes, red onions, avocados, etc).
- Cook your chicken breast for 3-4 minutes on each side (either by grilling or sautéing) or until the chicken reaches an internal temperature of 165 F. Let sit for 1-2 minutes and then slice. You may also use rotteserie chicken or other pre-cooked chicken for ease.
- Grab your large low carb tortilla and assemble your wrap: start by adding your sliced chicken breast, followed by your spinach, diced tomatoes, sliced red onions, sliced avocado and primal kitchen or other homemade ranch dressing. Use your hands to fold the left and right sides of the tortilla over the filling. Take the bottom of the tortilla and fold it up and over the filling and tuck it underneath the filling all while keeping the sides tucked in with your fingers. Roll the tortilla closed. Slice in half and serve with some fruit and your favorite sides! I served mine with strawberries, sliced apples and lentil chips!
Hint: After folding the burrito/wrap, you may want to place the crease side down into a pan for a few minutes to help seal the burrito/wrap closed.
Substitutions
- Spinach - Feel free to use butter or iceberg lettuce instead.
- Gluten-Free - Choose a gluten-free wrap to make this recipe gluten-free.
This recipe is already dairy-free as is.
Variations
- Spicy - add jalapenos, or a spicy tapenade to make this wrap spicy!
- Turkey- Use turkey deli meat to make a different variation of this wrap!
- Toddler-Friendly- Serve an unassembled version of this wrap to make this toddler friendly!
Equipment
All you need to make this chicken avocado salad wrap is:
- A Medium Pan: I just bought the ceramic Caraway pan and I am obsessed!
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STORAGE
This dish is best enjoyed fresh! If you happen to have leftovers, I would recommend storing the tortilla separately from the other ingredients to prevent the wrap from getting soggy.
Top tip
If you're making this for a work lunch, I would recommend storing ingredients in a glass container separate from the tortilla and assembling quickly right before eating to prevent the wrap from becoming soggy!
Lunch
Looking for other easy lunch recipes like this? Try these:
Jump to: Recipe
Chicken Avocado Salad Wrap
Equipment
- 1 Medium Pan
Ingredients
- 4 oz Grilled or Sautéed Chicken Breast Sliced: I used a pre-marinated fajita chicken breast but you are welcome to use a plain chicken breast seasoned with salt, pepper, and garlic powder, to taste. You can also use rotteserie chicken or other pre-cooked chicken.
- 3-4 Cherry Tomatoes Sliced in half
- ⅛ Red Onion Sliced
- ¼ Avocado Sliced
- ¼ Spinach Chopped
- 1 Tablespoon Primal Kitchen Ranch Dressing
- 1 Large Tortilla Can use Low Carb
Instructions
- Start by preparing all of your veggies according to the descriptions above (slicing your tomatoes, red onions, avocados, etc).
- Cook your chicken breast for 3-4 minutes on each side (either by grilling or sautéing) or until the chicken reaches an internal temperature of 165 F. Let sit for 1-2 minutes and then slice. You may also use rotteserie chicken or other pre-cooked chicken for ease.
- Grab your large low carb tortilla and assemble your wrap: start by adding your sliced chicken breast, followed by your spinach, diced tomatoes, sliced red onions, sliced avocado and primal kitchen or other homemade ranch dressing. Use your hands to fold the left and right sides of the tortilla over the filling. Take the bottom of the tortilla and fold it up and over the filling and tuck it underneath the filling all while keeping the sides tucked in with your fingers. Roll the tortilla closed. Slice in half and serve with some fruit and your favorite sides! I served mine with strawberries, sliced apples and lentil chips!
- Hint: After folding the burrito/wrap, you may want to place the crease side down into a pan for a few minutes to help seal the burrito/wrap closed.
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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