Chicken and Avocado Salad Wrap

Ingredients

• Whole wheat tortilla 1 large (71g)
• Cooked chicken breast 4 oz (113g)
• Avocado 1/4 medium (50g)
• Mixed greens 1 cup (40g)
• Light ranch dressing 1 tbsp (15g)

Method

1. Prepare the Ingredients. Gather all your ingredients. Shred the cooked chicken breast into bite-sized pieces if not already shredded. Peel and slice or mash the avocado. Wash and dry the mixed greens thoroughly to avoid sogginess.
   Tip: Use a fork to shred the chicken easily if you don't have pre-shredded chicken.
2. Warm the Tortilla. Warm the whole wheat tortilla slightly to make it more pliable and easier to roll. You can warm it in a dry skillet over medium heat for about 20 seconds on each side or microwave it for 10 seconds.
   Tip: Warming the tortilla prevents it from cracking when you fold the wrap.
3. Assemble the Wrap. Lay the warmed tortilla flat on a clean surface. Spread the light ranch dressing evenly over the tortilla, leaving about an inch border around the edges. Add the shredded chicken evenly in the center. Then layer the sliced or mashed avocado on top of the chicken. Finally, add the mixed greens over the avocado.
   Tip: Don’t overfill the wrap to make it easier to roll and prevent ingredients from falling out.
4. Roll the Wrap. Fold the sides of the tortilla inward over the filling. Then, starting from the edge closest to you, roll the tortilla tightly but gently to enclose the filling completely. Use your fingers to keep the filling in place as you roll.
   Tip: If the wrap is loose, you can secure it with a toothpick or wrap it in parchment paper to hold its shape.
5. Serve and Enjoy. Cut the wrap in half diagonally for easier eating and serve immediately. This wrap pairs well with a side of fresh fruit or a small salad.
   Tip: If preparing in advance, wrap tightly in plastic wrap and refrigerate to keep fresh.

Pro tips

• Use ripe avocado for creaminess and better flavor.
• If you want extra crunch, add sliced cucumbers or bell peppers inside the wrap.