Rotisserie Chicken Avocado Wraps
Creamy avocado and Greek yogurt brighten tender rotisserie chicken with fresh lime, crisp lettuce, and soft tortillas for a quick, satisfying no-cook lunch.
Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook
Ingredients
- 3 cups rotisserie chicken
- 2 medium avocado
- 0.5 cup greek yogurt
- 1 medium lime
- 4 10-inch flour tortillas
- 8 large lettuce leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Cooking instructions
- Remove the chicken skin and bones, then shred or chop the meat into bite-size pieces. Check that refrigerated leftover chicken has been kept cold and is within 3 to 4 days of cooking. (about 5 min)
- Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with the Greek yogurt, juice from the lime, salt, and black pepper until mostly smooth with a few small chunks remaining. (about 4 min)
- Toss the chicken with the avocado mixture until evenly coated. (about 2 min)
- Warm the tortillas briefly in a dry skillet or microwave only if needed to make them flexible. Place lettuce leaves down the center of each tortilla and divide the chicken mixture among them. (about 2 min)
- Fold in the sides, roll each tortilla tightly from the bottom, and slice in half on a diagonal. Serve immediately. (about 2 min)