Ingredients
Chicken Avocado Salad
- 2 cups shredded chicken
- 1 ripe avocado, mashed
- 2-4 tablespoons plain Greek yogurt (start with 2 and add more if needed)
- 1 ½-2 tablespoons lime juice
- 2 tablespoons finely diced red onion
- 2 green onions, sliced
- Freshly ground black pepper, to taste
- ¼ teaspoon salt (or more to taste)
- ½ teaspoon garlic powder
- 1 ½ tablespoons fresh cilantro or parsley, chopped
- ½ cup shredded Cheddar cheese
Wraps
- 5-6 Tortillas (8 or 10 inch diameter)
Instructions
- Prepare the Chicken Avocado Salad: In a large bowl, combine shredded chicken, mashed avocado, plain Greek yogurt, lime juice, finely diced red onion, sliced green onions, black pepper, salt, garlic powder, chopped cilantro or parsley, and shredded Cheddar cheese. Stir well until all ingredients are evenly blended to create a creamy and flavorful salad mixture.
- Assemble the Roll Ups: Lay out each tortilla flat on a clean surface. Spread an even layer of the chicken avocado salad mixture over the tortilla, ensuring it is evenly covered but not overly thick to allow easy rolling.
- Roll and Slice: Carefully roll up the tortilla tightly to encase the filling. Repeat this process with the remaining tortillas and salad mixture.
- Chill and Serve: Using a serrated knife, slice each rolled tortilla into ½ inch slices. You can slice and serve immediately or refrigerate the roll ups for about 30 minutes until firm, which makes slicing easier and enhances the texture for serving.
Notes
- You can adjust the amount of Greek yogurt depending on desired creaminess and moisture level in the salad.
- The recipe yields enough filling for 5 tortillas sized 10 inches in diameter; alternatively, use 6 tortillas sized 8 inches.
- Refrigerating before slicing firm up the roll ups and improves slice neatness.
- For added flavor, consider adding a pinch of cayenne or chili powder if you like a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
