Follow these easy steps to assemble your Avocado Chicken Salad Wrap Delight:

1. Prepare Your Chicken: If you’re using leftover chicken, shred it into bite-sized pieces. If you’re cooking it fresh, grill or roast your chicken breasts until cooked through, then shred or chop them into pieces. This recipe works best with about 2 cups of cooked chicken.
2. Mash the Avocado: Slice the ripe avocado in half and remove the pit. Use a spoon to scoop the flesh into a bowl. Mash it with a fork until it’s creamy but still slightly chunky—this adds a nice texture to the chicken salad.
3. Make the Dressing: In a separate bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined. This will serve as the creamy dressing for your chicken salad.
4. Combine Chicken and Veggies: Add the shredded chicken, mashed avocado, chopped celery, and red onion into the bowl with the dressing. Gently toss everything together until the chicken is evenly coated with the creamy mixture. Don’t overmix—you want to keep the avocado a little chunky for texture.
5. Assemble the Wraps: Lay your tortillas flat on a clean surface. Spoon the chicken salad mixture onto the center of each tortilla, leaving space on the sides for folding. You can add extra veggies or greens at this stage if you like.
6. Wrap It Up: Fold the sides of the tortilla inward, then carefully roll it up from the bottom, tucking in the filling as you go. Make sure the wrap is tight but not overly packed.
7. Serve: Slice the wrap in half at a diagonal and serve immediately. If you’re meal prepping, wrap each one in parchment paper or foil and store them in the fridge for up to 2 days.