Chicken Salad Avocado Wrap

By devogirl

If you’ve been tuning in the past few days, you know I make a Chicken in the Crock Pot at least once a week for my family. Without fail, we always have chicken left over, which is a huge bonus for any busy mom. Sometimes I use it to make Mac, Chicken and Cheese Bites or Mexican Enchiladas, but lately I started preparing this chicken salad, and the kids just love to eat it. With just a few slices of vitamin-packed avocado along with some chopped pickles for crunch and a slightly salty flavor, this Chicken Salad Wrap is not only easy to make, but also a great use for cooked chicken. Let’s hear it for Leftovers Week!

Ingredients

• 1 Cup Cooked Chicken (about 1 large chicken breast), cooked and chopped fine
• 2 Tbsp Mayonnaise or Veganaise
• 2 Tbsp Parsley
• Juice of 1/2 Small Lemon
• 2 Tbsp Dill Pickle, chopped fine
• 1/4 Tsp Salt
• 1 Avocado, Cut into fourths
• 4 Tortilla Wraps

Preparation

Step 1

1. Combine the first 6 ingredients in a bowl and mix.
2. Warm a tortilla for about 30 seconds on each side (you can do this on top of the stove or in a microwave for 15 seconds in between moist paper towels).
3. Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
4. Spread 1/4 cup of Chicken Salad on top of the avocado.
5. Roll the wrap away from you and cut into halves.
6. Serve.

**Letting the salad sit in the fridge for a couple of hours enhances the flavors more and makes it even more yummy!