Turn leftover grilled chicken into a fresh, flavorful lunch the next day with this recipe for Lemony Chicken Avocado Wraps. These wraps are easy, peasy! Just top two whole grain wraps with a mix of yumminess, roll ’em up, and then pack in your kids’ summer camp lunch boxes or your family’s weekend picnic basket.
6 ounces cooked chicken, cut into ½-inch dice (1½ cups)
½ avocado, pitted, peeled and cut into ½-inch dice
¼ cup dried cranberries
6 mint leaves, roughly chopped
1 green onion, trimmed and cut into thin rounds
2 tablespoons lemon juice
2 tablespoons plain Greek yogurt
Drizzle of honey
A few handfuls of arugula or baby greens, optional
2 Wraps of your flavor of choice
- Place the chicken, avocado, dried cranberries, mint, onion, lemon juice, yogurt, honey, and salt and pepper to taste in a bowl and stir until everything is combined.
- To assemble the wraps, arrange the arugula as desired onto the middle of each flatbread, arrange the chicken mixture evenly over each, and roll up, beginning at the rounded end. Cut in half.
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