Creamy Avocado Chicken Salad Wraps
  • 1 Package MissionĀ® Carb Balance Soft Flour Tortillas
  • 3 medium sized chicken breasts, cooked and shredded (Should be about 2 cups worth)
  • 1 large avocado, diced
  • 2 boiled eggs, chopped
  • ¼ cup fresh cilantro, chopped
  • ¾ cup low fat Greek yogurt (add more if needed)
  • ½ tsp cumin
  • 2 Tbs real bacon bits
  • Juice from 1 whole lime
  • Salt and pepper to taste
  1. Cook 3 chicken breasts in oven preheated at 350 F for 45 minutes, or until completely cooked all the way through. Shred chicken using a fork, or use a food processor if you like a finer shred.
  2. Boil eggs until cooked. Peel and chop
  3. Cut open avocado and dice
  4. In a large bowl. combine chicken, Greek yogurt, chopped eggs, fresh cilantro, lime juice, avocado chunks, cumin and bacon bits and stir until well combined (season with salt and pepper if needed)
  5. Place a few heaping spoon fulls of chicken salad onto MissionĀ® Carb Balance Soft Flour Tortillas and wrap
  6. Serve with fresh cilantro and enjoy!
Recipe by Southern Made Simple at