Chicken & Avocado Wrap recipe served on a plate, by Pekin the Chef
Aug 01 2026
RestaurantsHank's Garage and GrillChicken & Avocado Wrap Recipe

Chicken & Avocado Wrap Recipe

Time30m
Serves4

Roasted chicken, bacon, avocado, arugula, sprouts, cucumber, red onion, mayo (choice of side)

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Frequently paired with

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Bloody Mary

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Bloody Mary

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spicy · savory · tangy

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Ingredients

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Wrap

Optional garnish / side

Method

Wrap

1

Prepare bacon

Cook bacon until crisp (in skillet over medium heat 8–10 minutes, or in 400°F/200°C oven 12–15 minutes). Transfer to paper towels to drain, then chop into bite-size pieces.

2

Prepare chicken

If using pre-roasted chicken, shred or thinly slice into strips about 1/2 inch wide. If starting with raw breast, roast at 425°F/220°C for 18–22 minutes after seasoning with salt and pepper, then rest 5 minutes and slice.

3

Make avocado mayo dressing

Halve and pit the avocado. Scoop half of the avocado into a bowl and mash lightly. Add mayonnaise (1/2 cup), lime juice (1 tbs), Dijon mustard (1 tsp), olive oil (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir until combined — a few small avocado chunks are fine. Taste and adjust seasoning or lime for brightness. Reserve the other avocado half for slices.

4

Prep produce

Thinly slice the reserved avocado half into 1/4-inch slices. Thinly slice the red onion and cucumber. Rinse and dry the arugula and sprouts. Pat all ingredients dry so the wrap doesn't get soggy.

5

Assemble wraps

Lay one flour tortilla flat. Spread about 3 tbsp of the avocado-mayo mixture over the center of the tortilla in a horizontal line. Layer roughly 1/2 cup roasted chicken, 1–2 strips chopped bacon (about 1/4 cup), a handful (1/2 cup) arugula, 1/4 cup sprouts, 3–4 cucumber slices, a few thin red onion slices, and 2–3 avocado slices. Season lightly with additional black pepper if desired.

6

Roll and finish

Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly toward the top to form a secure wrap. Repeat with remaining tortillas and fillings. If you like, grill the wrap seam-side down in a dry skillet over medium heat 1–2 minutes per side to seal and warm through.

7

Slice and serve

Slice each wrap in half on the diagonal. Serve immediately with your choice of side (chips or salad) and lemon wedges for squeezing.

Optional garnish / side

8

Arrange potato chips or mixed greens on the plate beside the wrap. Offer lemon wedges to squeeze over the arugula or chicken if desired.

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