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Whip up this gluten-free Chicken Avocado Wrap in just 10 minutes for an easy lunch or light dinner! With a combination of tender chicken, creamy avocado, peppery arugula, mild provolone cheese, and a sweet-tangy raspberry walnut vinaigrette, this flavor-packed wrap is sure to keep you satisfied!
If you’re looking for a healthy gluten-free lunch idea that will keep you feeling full, this avocado chicken wrap is the perfect choice!
I especially love making this wrap during the spring and summer months when produce is at its freshest, but you can definitely make it any time of the year.
In fact, it’s one of my go-to recipes that I’ve been making for years. Seriously, this chicken and avocado wrap is so delicious, I bet it’ll be on repeat in your kitchen too!
This Avocado Chicken Wrap Recipe Is…
- Quick and Easy: This recipe comes together in just 10 minutes with a few simple ingredients.
- Nutritious: Packed with protein, healthy fats, and a variety of vitamins and minerals, this wrap doesn’t just taste good, it’s good for you too!
- Satisfying: Loaded with a combination of chicken, greens, avocado, and cheese, it’s sure to satisfy your hunger!
Ingredients
Here’s a look at the simple ingredients needed to make these gluten-free sandwich wraps.
- Gluten-Free Tortilla: I prefer Mission Gluten-Free Soft Taco Tortillas, but feel free to use your favorite brand. Mission also makes a spinach herb tortilla if you want to change up the flavor.
- Chicken: You’ll need cold chicken for this recipe which you can pre-make in the oven, cut up into chunks, and refrigerate until ready to use. You can also make a grilled chicken avocado wrap by throwing some chicken breasts on the grill or in a grill pan the night before.
- Fresh Greens: I used baby arugula, but you can use baby spinach if you prefer.
- Onions: I used thinly sliced red onions for their sweet, mild flavor and to add some crunch.
- Avocado: Adds healthy fats and helps you feel fuller longer.
- Cheese: I prefer provolone for its smooth and mild flavor, but feel free to use another type of cheese such as mozzarella or American. Sometimes I also like to throw on some shredded cheddar along with the provolone for an added burst of flavor.
- Seasonings: I used fresh basil as well as salt and pepper to taste.
- Raspberry Walnut Vinaigrette Dressing: I recommend Ken’s Steakhouse brand, but feel free to use your favorite. If you’re not a fan of raspberry, try swapping the dressing for balsamic vinaigrette instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make a Chicken Avocado Wrap
Get started by heating a skillet over medium or medium-high on the stovetop.
- Step 1: Cook the tortilla. Place the tortilla in the hot skillet and cook on each side until warm. I like mine to brown and bubble slightly so that the tortilla is more durable.
- Step 2: Add the filling. Layer the ingredients starting with arugula and followed by the basil, onion, chicken, avocado, and provolone. Season with salt and pepper and then pour on the dressing.
- Step 3: Wrap it up. Wrap the tortilla by folding in the sides first. Then bring up the bottom and roll.
Seasoned Tip
Cooking the Tortilla
Be sure not to overcook your tortilla or it will crack when you fold it.
Variations
Want to change things up? Here are some more chicken wrap ideas:
- With Bacon: Make a chicken bacon avocado wrap by adding some crumbled bacon.
- Grain-Free: Use a gluten-free almond flour, cassava, or chickpea flour tortilla to make this wrap grain-free.
- With Bread: Swap the wrap for two slices of your favorite gluten-free bread for a gluten-free chicken sandwich.
- Dairy-Free: If you’re allergic to dairy or lactose intolerant, swap the provolone for a plant-based version instead.
- Make it a Salad: Skip the wrap and add all of the ingredients to a bowl and top with gluten-free tortilla strips.
Serving Suggestions
- Pair this wrap with a cup of your favorite soup for a light meal.
- Enjoy some potato chips or fresh fruit on the side for a simple lunch idea.
- Serve with French fries, rice, or a baked potato for a hearty dinner.
Tips & Tricks
- It’s easy to make more: If you need two, three, or even more gluten-free chicken wraps, simply warm up the number of wraps you need and increase the amount of each ingredient.
- Buy a rotisserie chicken: To save time, try using a store-bought rotisserie chicken instead of making your own. I highly recommend Kirkland’s brand.
- Enjoy immediately: This wrap is best when eaten right away as it will get soggy as it sits.
This wrap doesn’t keep well, so I don’t recommend making it and refrigerating it for an extended period of time. However, you can pack it up for lunch on-the-go along with an ice pack if you are going to eat it within a few hours.
Most supermarkets today carry at least one brand of gluten-free wraps. They are usually located in a separate gluten-free aisle or section of the store and are sometimes frozen. The Mission wraps I use are shelf-stable and can be found at many chain grocery stores as well as Walmart and Target.
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Avocado Chicken Wrap
Ingredients
- 1 gluten-free soft tortilla I used Mission Gluten-Free Soft Taco Tortillas here.
- fresh baby arugula
- fresh basil leaves in pieces
- thinly sliced red onions
- cooked and cooled chicken You can make in the oven OR use a rotisserie chicken. Kirkland labels it 'has no gluten'.
- avocado slices
- provolone cheese sliced, Bel Gioioso is labeled gluten-free.
- shredded cheddar cheese optional
- kosher salt and ground black peppercorn to taste
- Raspberry Walnut Vinaigrette Dressing Ken's Steakhouse brand is labeled gluten-free.
Instructions
- Heat a skillet to medium or medium-high on the stovetop.
- Place gluten-free soft tortilla onto dry, hot skillet. Let cook on each side, approximately 1 minute on each side. I like mine to brown and bubble slightly, so that the tortilla is more durable. Just don't overcook it, as it will crack when you fold it!
- Carefully take tortilla off stovetop when finished, and plate.
- Once it cools, be sure your gluten-free tortilla is laid flat, then add ingredients on top. Add ingredients so that they are in a thick, long line near the center of the tortilla.
- Add in this order: a layer of arugula, basil pieces, onion slices, then chicken chunks, avocado, provolone pieces, then sprinkle salt and pepper all over.
- Lastly, pour raspberry walnut vinaigrette all over ingredients with your desired amount. Carefully fold over tortilla and DIG IN! Grab a napkin. Or paper towels. Or simply wear a bib!!
