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5 from 8 votes

Avocado Chicken Salad Wraps

These Avocado Chicken Wraps are the perfect hot weather food. If you love avocados then you'll love this wrap with a creamy avocado Caesar dressing and chunks of avocado throughout.
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 597kcal


  • 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


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.


Chop the chicken and the other ingredients before making the avocado Caesar dressing. Avocado quickly browns, so wait until you're ready to make and serve the salad before making the dressing.
Use sweet onion or red onion in the salad. You can also use chives.
Vegetarian Option
  • Replace the chicken with tofu, seasoned chickpeas or feta cheese.  If using feta cheese start with 6 ounces and add more to taste.
Gluten Free Option
  • Replace the whole wheat tortilla with a romaine lettuce leaf and use that as a wrap.


Calories: 597kcal | Carbohydrates: 65g | Protein: 40g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1017mg | Potassium: 471mg | Fiber: 9g | Sugar: 12g | Vitamin A: 4399IU | Vitamin C: 10mg | Calcium: 250mg | Iron: 5mg