Chicken and avocado tortilla wraps

Chicken and avocado tortilla wraps


Serves 4


  • 1 1/2 cups cooked chicken, shredded
  • 1/3 cup mayonnaise
  • 2 shallots, finely sliced
  • 1 avocado, flesh diced
  • 4 tortillas
  • 1 cup tasty cheese, grated
  • 30g baby spinach


In a bowl, combine chicken, mayonnaise, shallots and avocado and season well.

Heat a grill pan over medium high heat.

Lay a tortilla on a board in front of you and sprinkle a quarter of the cheese across the middle. Top with a quarter of the spinach and a quarter of the chicken mixture. Roll tightly then place seam-side down on the grill plate.

Cook for 2-3 minutes until lightly toasted. Turn and cook for a further 2-3 minutes.

Repeat with remaining ingredients.

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Serving Suggestions


  • Use a good quality whole egg mayonnaise.
  • Try adding a handful of chopped dill or parsley for a big flavour hit.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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