Creamy Avocado Chicken Salad Wraps

Author: Southern Made Simple

1 Package Mission® 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
1/4 cup fresh cilantro chopped
3/4 cup low fat Greek yogurt add more if needed
1/2 tsp cumin
2 Tbs real bacon bits
Juice from 1 whole lime
Salt and pepper to taste

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.
Boil eggs until cooked. Peel and chop
Cut open avocado and dice
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)
Place a few heaping spoon fulls of chicken salad onto Mission® Carb Balance Soft Flour Tortillas and wrap
Serve with fresh cilantro and enjoy!

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