There is no better lunch in the heat of the summer than a salad. Salads are cool, refreshing, and light. All things that are suited for meals during those hot summer months. But, if you are on the go, a salad is not a great option as it doesn’t transport well. Well, I’ve got a solution for that. What about a salad in a wrap? It’s perfect…it’s still cool, refreshing, light, and in a wrap, it becomes a great option on the go. There are so many alternatives you can try with this. But today we will be wrapping up an Avocado Chicken Salad. Yum!!
Making this Avocado Chicken Salad Wrap is simple. There are a few items that will need to be cooked before assembly: chicken, eggs, and bacon. You can bake chicken to add to this recipe if you like, but I prefer to pick up a pre-cooked rotisserie chicken at my local supermarket to use for any recipes calling for chicken. As for the bacon, you can fry your bacon on the stovetop or cook in the oven. The oven is my preferred way to cook bacon, as it can be cooking as I am prepping other ingredients and I don’t have to be babysitting hot grease on the stovetop. To learn how to cook the bacon in the oven, click on over to my post on Chicken Bacon Ranch Sliders, where I explain how to fry bacon in the oven. I like to make things simple and easy!
The Avocado Chicken Salad Wraps come together very quickly. In a medium bowl, combine the chopped chicken, crumbled bacon, diced boiled egg, diced avocado, corn, fresh chives, and fresh dill. In a small bowl, combine the dressing ingredients: lemon juice, olive oil, salt, and pepper. Pour dressing over the chicken salad ingredients and stir. Spoon the Avocado Chicken Salad into the tortilla wraps and roll to secure all ingredients inside the wrap. Serve immediately or save for tomorrow’s grab-and-go lunch!
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Avocado Chicken Salad Wraps (Perfect for Two)
Ingredients
- 1 Cup Chicken Breast (Cooked and Diced)
- 1 Avocado (Diced)
- 1/2 Cup Frozen Corn (Thawed)
- 4 Strips Bacon (Cooked and Chopped)
- 1 tbsp Fresh Chives (Chopped)
- 1 tbsp Fresh Dill (Chopped)
- 1½ tbsp Lemon Juice
- 1½ tbsp Olive Oil
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 Boiled Egg (Chopped)
- 4 Tortilla Wraps
Instructions
- Bring 3 cups of water to boil in a small saucepan. Add the egg to the boiling water and boil for one minute. Lower temperature to low and let the egg simmer for 13 minutes. Remove the egg and let set in a bowl of ice water for 15 minutes. Then crack and remove the shell from the egg.
- While the egg is boiling and cooling, fry the bacon to desired crispiness and set aside.
- Place cooked and chopped chicken breast in a medium bowl.
- Add diced avocado, corn, chives, chopped bacon, dill °and chopped boiled egg to the bowl and stir.
- In a small bowl, add lemon juice, olive oil, salt and black pepper. Stir to combine.
- Pour dressing mixture over the chicken salad mixture and stir to combine all ingredients.
- Spoon chicken salad into tortilla wraps and serve.
Notes
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