I love avocados, so I'm really happy to work with California Avocado to make this easy and tasty Avocado Chicken Salad Wrap. The salad is made with an Avocado Caesar Dressing and chunks of bright green avocado for double the goodness. It's perfect for hot summer days and simple to make. You'll have dinner on the table in less than an hour.
Why This Recipe Tastes So Good
If you love avocados, you'll love this Avocado Chicken Salad Wrap. It's an Avocado centric dish with avocados used two ways: in the Avocado Caesar Dressing and in the chicken salad. The avocado dressing is creamy so good you'll want to use it in a variety of ways as a salad dressing, chip dip or a sandwich spread. It combines perfectly with the chicken salad that also has chunks of avocado. It takes less than an hour to make these wraps and it's easy to make a vegetarian version if you want this as an option for Meatless Mondays.
More About California Avocados
One of the reasons I love working with brands like California Grown and California Avocado is that I learn so much about the food I eat. Where it came from, the varieties, and the farmers who produce the food we eat.
California Hass Avocados are actually named after Rudolph Hass who planted a seed in 1926 in his yard. That seed grew into a tree that eventually produced the fruit he named after himself and led to the Hass avocado becoming the most popular avocado in California.
California Avocados are available summer through early fall and when you're shopping look for the label indicating where there are from.
Avocados are a great source of monosaturated fat and can be used as a great substitution for butter or fat in a recipe. One-third of avocado contributes 80 calories and 20 different nutrients to your diet.
I like to occasionally start the day with whole-wheat toast, avocado, and egg because it fills me and the combination of eggs, creamy avocado, and whole wheat toast tastes great. I also love it as a sandwich spread which led me to create the Avocado Caesar Dressing featured in this recipe.
If you want to learn more about Avocados to California Avocado for more information and recipe ideas.
Avocado Chicken Salad Recipe Ingredients
The main ingredients for this chicken salad are:
- Roasted or Poached Chicken
- California Avocados
- Red Grapes
- Lemon Juice
- Fresh Parsley
- Sweet Onion
- Dijon Mustard
- Romaine Lettuce
- Avocado Caesar Dressing
- 12-inch Whole Wheat Tortilla Wraps
I used Worcestershire sauce instead of anchovies, but if you love anchovies you can definitely use them instead.
How to Make This Recipe
Since avocados tend to turn brown from oxidation, start by prepping all the salad ingredients except the Avocado Caesar Dressing.
For the chicken you can use poached chicken, grilled chicken or rotisserie chicken from the grocery store. You will need about 1 pound of chopped chicken breast.
Chop the red grapes in half. Place the chopped chicken, chopped avocado, parsley, onion, red grapes in a large bowl. Toss the ingredients together.
Add 1/2 cup of the avocado dressing, the Dijon mustard gently stir them into the ingredients. Taste the salad and add salt and pepper to taste
Make the Avocado Caesar Dressing. Place the avocado, mayonnaise, lemon juice, Worchestershire sauce and the kosher salt in the bowl of small food processor. Process the ingredients until they are smooth.
Pro Tips for Making This Recipe
- Both bone-in and skin-on and boneless chicken breasts work for this recipe. I usually use bone-in and skin-on because they are cheaper and the depending on how you cook the meat the skin adds flavor.
- To chop the avocado, take the avocado half, cut off both ends and peel off the skin, then cut the avocado into chunks or slices. This method ensures you have a beautiful clean cuts.
- To safely remove the avocado pit, gently squeeze the avocado along its length and the seed should pop out.
Recipe - Frequently Asked Questions
The chicken salad without the wrap will last 3 days in the refrigerator?
Yes, you can omit the chicken and replace it with roasted chicken peas, tofu, feta cheese. If using cheese don't use 1 pound of cheese, start with 4 ounces and adjust according to taste.
Yes, instead of the whole wheat tortilla wrap, use the romaine lettuce leaf as the wrap. Using the romaine lettuce as the wrap also makes this dish keto.
Yes, you can make the wraps up to 2 days in advance, wrap each one in plastic and refrigerate.
I hope you try this recipe. It's a great way to beat the summer heat and make a quick dinner. Please leave a comment below if you have questions or if you made these wraps. If you take a picture and post it to Instagram tag me @bakesbybrownsugar and #bakesbybrownsugar. I look forward to seeing your avocado wraps. And as always I'm happy to answer your questions.
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Avocado Chicken Salad Wraps
Ingredients
- 5 12-inch whole wheat tortilla wraps
Avocado Chicken Salad
- 1 pound cooked chicken breast chopped
- 1 cup red grapes
- 1/4 medium sweet onion chopped fine
- 1 whole avocado chopped into 1/2-inch pieces
- 1/4 cup chopped parsley chopped fine
- 1 tablespoon Dijon mustard
- 1/2 cup avocado Caesar dressing*
- 2 teaspoon lemon juice
- 1/2 teaspoon ground cumin
- Salt and Pepper
- 5 cups chopped Romaine lettuce
Avocado Caesar Dressing
- 1 whole avocado chopped into 1/2-inch pieces
- 1/4 cup mayonnaise
- 1 garlic clove
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
Instructions
Avocado Chicken Salad
- Chop the chicken breast and the avocado into 1/2-inch pieces. Cut the red grapes in half. Place the chopped chicken, chopped onion, avocado, parsley Dijon mustard into a large bowl and toss together.
- Add 1/2 cup of the avocado Caesar dressing to the chicken salad and stir together. Add the lemon juice and sprinkle the cumin over the salad. Taste the salad and season with salt and pepper to taste. I usually start with 1/4 teaspoon of salt and add more if desired.
Avocado Caesar Dressing
- Place the avocado, mayonnaise in a small food processor. Grate the garlic clove into the food processor on top of the other ingredients. Add the lemon juice and Worcestershire sauce, and process until smooth. Taste the dressing and add the salt. Process for 5 seconds and taste again. Add more lemon juice and salt to taste.
- NOTE: I used Worcestershire sauce instead of anchovies, but if you love anchovies go ahead and experiment with using them instead of the Worcestershire sauce.
Make the Wraps
- Place the tortilla wrap on a large plate or cutting board. Spread 1 cup of chopped Romaine lettuce across the length of the tortilla on the bottom half.
- Add 1 cup of chicken salad and spread it across the lettuce. To roll the wrap, fold the sides of the tortilla in. Holding the sides in, start to roll from the bottom pushing the filling back and under the edge of the tortilla. Finish rolling the wrap and cut in half on the diagonal. Serve with chips.
Notes
- Replace the chicken with tofu, seasoned chickpeas or feta cheese. If using feta cheese start with 6 ounces and add more to taste.
- Replace the whole wheat tortilla with a romaine lettuce leaf and use that as a wrap.
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