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Mexican Chicken Wrap

Mexican Chicken Wrap

Recipe and photo courtesy of Clayton for the Young Cooks Recipe Challenge.
Course entree
Servings 1 serving


  • 1 medium soft whole wheat tortilla wrap
  • 1/4 mounded cup diced fully cooked refrigerated Southwest grilled chicken breast strips, diced
  • 1 tbsp chive and onion cream cheese spread
  • 1/2 avocado
  • 2 tbsp jarred pineapple salsa
  • 1/4 cup shredded iceberg lettuce
  • 3 tbsp shredded Mexican cheese mix


  • Wash hands with soap and water.
  • Scrub the avocado with a clean vegetable brush under running water.
  • Slice the avocado in half. Take the half without the seed, and use a spoon to remove the avocado flesh from the skin. Cut it into 4 long pieces, about ¼-inch thick.
  • To store the unused portion, leave the avocado seed in, and drizzle lemon or lime juice on the exposed avocado flesh. Wrap tightly and refrigerate for up to one day.
  • Place the tortilla wrap on a clean cutting board. Spread chive and onion cream cheese spread on the tortilla wrap to within ½-inch of edge.
  • Mix chicken and salsa together, and spoon the mixture along the center of tortilla wrap.
  • Top with lettuce, avocado, and cheese.
  • Fold the sides of the tortilla wrap over the filling, then fold up the ends to cover the filling.
  • Cut the tortilla wrap in half and serve.