High Protein Chicken Avocado Wraps (Lunch Meal Prep)
These high protein chicken avocado wraps are meal-prep friendly wraps that taste good while keeping you full until dinner with real ingredients and actual flavor. They travel beautifully, don't get soggy when packed right, and taste even better the next day after flavors have settled.
Equipment
- cutting board
- knife
- mixing bowl
- microwave or stovetop
Ingredients
- 2 large whole wheat or spinach tortillas
- 1 cup shredded cooked chicken breast
- 1 ripe avocado, sliced
- 1/2 cup chickpeas, drained and roughly mashed
- 1/2 cup mixed greens
- 1/4 cup diced tomato
- 1/4 red onion, thinly sliced
- 2 tablespoons crumbled feta or cotija cheese
- 2 tablespoons Greek yogurt mixed with 1 tablespoon lime juice
- 1 teaspoon cumin
- Pinch of salt and black pepper
- Fresh cilantro, a handful (optional)
Instructions
- Step 1: Toss shredded chicken with cumin, salt, and pepper.
- Step 2: Warm tortillas by heating directly over gas flame for 10 seconds per side or wrapping in damp paper towel and microwaving for 15 seconds.
- Step 3: Lay warm tortilla flat and spread thin layer of Greek yogurt-lime mixture across bottom half about an inch from edge.
- Step 4: Layer mixed greens and diced tomato.
- Step 5: Arrange seasoned chicken down center and scatter mashed chickpeas over top.
- Step 6: Layer avocado slices, red onion, cheese, and cilantro.
- Step 7: Fold in both sides about an inch, then roll from bottom up keeping tension as you go.
- Step 8: Wrap in foil or parchment for storage and easy grab-and-go.
Notes
Wraps stay fresh for up to 4 days when stored properly. Add avocado fresh the morning of eating if prepping more than one day ahead to prevent browning. Toss avocado slices in lemon or lime juice if doing full 4-day prep. Make a big batch of seasoned chicken on Sunday for quick weekday assembly. Dressing base can be swapped for hummus with lemon juice, tahini-lime sauce, or sriracha mayo. Variations include roasted red pepper instead of avocado, jalapeños for heat, black beans instead of chickpeas, or corn for summer version.