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Creamy Avocado Chicken Salad Wraps

Author: Southern Made Simple


  • 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
  • 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 MissionĀ® Carb Balance Soft Flour Tortillas and wrap
  • Serve with fresh cilantro and enjoy!

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