Chicken Breast & Avocado Breakfast Wrap – A Fresh, Satisfying Start

This Chicken Breast & Avocado Breakfast Wrap is a quick, hearty way to start your morning without feeling weighed down. It’s got the perfect balance of creamy avocado, tender chicken breast, and bright toppings wrapped in a warm tortilla. Think grab-and-go convenience with real, nourishing ingredients.

Whether you’re feeding a busy household or just yourself, this wrap comes together fast and keeps you full. It also adapts to what you like and what you have on hand, which makes it a weekday staple.

What Makes This Recipe So Good

• Balanced and filling: Lean protein, healthy fats, and fiber keep you full longer without the mid-morning crash.
• Fast prep: Using leftover or pre-cooked chicken makes this a true 10-minute breakfast.
• Customizable: Swap sauces, greens, and add-ins to match your taste or dietary needs.
• Great texture: Creamy avocado, juicy chicken, crisp greens, and a warm tortilla make every bite satisfying.
• Meal prep friendly: You can prep the components ahead and assemble right before eating.

Ingredients

• 1 large flour tortilla (10-inch) or whole wheat wrap
• 1 small cooked chicken breast, sliced or shredded (about 4–5 ounces)
• 1/2 ripe avocado, sliced
• 1 large egg, scrambled or fried (optional but recommended)
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
• 1/2 cup baby spinach or mixed greens
• 2–3 tablespoons pico de gallo or diced tomatoes
• 1–2 teaspoons lime juice
• 1 tablespoon plain Greek yogurt or light mayo (optional)
• 1 teaspoon hot sauce or sriracha (optional)
• 1 tablespoon chopped fresh cilantro (optional)
• Salt and black pepper to taste
• 1 teaspoon olive oil or butter (for the pan)

Instructions

1. Warm the tortilla: Heat a large skillet over medium heat. Warm the tortilla for 15–20 seconds per side until flexible.

   Set aside.

2. Cook or reheat the chicken: If using cold chicken, add a drizzle of olive oil to the skillet and warm the chicken for 1–2 minutes. Season lightly with salt and pepper. If it’s freshly cooked, slice or shred it.
3. Scramble the egg (optional): In the same pan, add a touch of oil or butter.

   Crack in the egg, scramble gently, and season with a pinch of salt and pepper. Cook just until softly set.

4. Prep the avocado: Slice the avocado and toss with lime juice and a small pinch of salt to keep it bright and flavorful.
5. Assemble the wrap: Lay the tortilla flat. Spread Greek yogurt or mayo in a thin line down the center (if using).

   Layer spinach, chicken, scrambled egg, shredded cheese, avocado, and pico de gallo. Add hot sauce and cilantro, if you like.

6. Fold and roll: Fold the sides toward the center, then roll tightly from the bottom up into a burrito-style wrap.
7. Toast the wrap (optional but great): Return the wrap to the skillet seam-side down. Cook 1–2 minutes per side over medium heat until golden and lightly crisp, which helps seal it and melt the cheese.
8. Serve: Slice in half and enjoy immediately.

   Add extra hot sauce or salsa on the side if you’d like.

Keeping It Fresh

For meal prep: Store components separately. Keep cooked chicken in an airtight container for up to 3–4 days. Wash and dry greens thoroughly so they stay crisp.

Prep pico and store with minimal liquid.

Avocado strategy: Slice just before assembling. If you need to prep in advance, mash the avocado with lime juice and a pinch of salt, then press plastic wrap directly onto the surface to reduce browning.

Wrap and reheat: If you assemble ahead, leave out the pico to avoid sogginess. Wrap tightly in foil.

Reheat in a skillet or toaster oven to keep the tortilla crisp and the interior warm.

Benefits of This Recipe

• Protein-rich: Chicken and egg provide steady energy and help with satiety.
• Healthy fats: Avocado adds monounsaturated fats that support heart health and keep the wrap satisfying.
• Fiber and micronutrients: Greens and tomatoes bring fiber, vitamin C, and antioxidants.
• Simple ingredients: Mostly pantry and fridge staples, with easy swaps if needed.
• Great for busy mornings: Quick to assemble and easy to eat on the go.

Pitfalls to Watch Out For

• Soggy wrap: Too much pico or moisture can make the tortilla soft. Drain tomatoes well and consider toasting the wrap.
• Overcooked chicken: Dry chicken makes the wrap less enjoyable. Warm gently and avoid high heat for too long.
• Unripe avocado: If it’s too firm, the texture and flavor suffer.

  Choose avocados that yield slightly to gentle pressure.

• Overstuffing: A wrap packed too full will tear or fall apart. Keep layers even and roll tightly.
• Too much sauce: Sauces are great, but add them sparingly to prevent drips and sogginess.

Alternatives

• Protein swaps: Use turkey breast, rotisserie chicken, smoked salmon, or black beans for a vegetarian option.
• Egg-free: Skip the egg and add extra chicken or beans for protein.
• Dairy-free: Omit cheese and yogurt, or use dairy-free alternatives. Add extra avocado for creaminess.
• Low-carb: Use a low-carb tortilla, a high-protein wrap, or make a lettuce wrap with sturdy romaine leaves.
• Flavor boosts: Add pickled onions, jalapeños, roasted red peppers, or a spoonful of hummus for a different spin.
• Spice variations: Sprinkle taco seasoning on the chicken, or use everything bagel seasoning, za’atar, or smoked paprika.

FAQ

Can I make this wrap the night before?

Yes, with a few tweaks.

Keep the avocado and pico separate and add them right before eating. Assemble the rest, wrap in foil, and refrigerate. Reheat in a skillet or toaster oven, then add the fresh toppings.

What’s the best way to cook the chicken for this?

Season a chicken breast with salt, pepper, and a little garlic powder.

Sear in a skillet with olive oil over medium heat for 5–6 minutes per side until cooked through, or bake at 400°F (200°C) for 18–22 minutes. Let it rest before slicing so it stays juicy.

Can I freeze these wraps?

It’s not ideal with fresh avocado and pico. If you want to freeze, leave out the fresh toppings.

Freeze the chicken, egg, and cheese wrap tightly in foil. Reheat, then add avocado and salsa fresh.

What tortilla size works best?

A 10-inch flour or whole wheat tortilla works well for a generous, easy-to-roll wrap. Smaller tortillas can tear or won’t hold as much filling.

How can I make it spicier?

Add sliced jalapeños, extra hot sauce, a spicy cheese, or a pinch of cayenne on the chicken.

Chipotle mayo also adds heat and smokiness.

Is there a way to make it lighter?

Use a whole wheat or low-carb tortilla, skip the cheese, and replace mayo with Greek yogurt or skip the sauce. Load up on greens and use a smaller portion of avocado.

Can I use canned chicken?

Yes. Drain it well and season with a touch of salt, pepper, and lime juice.

Warm it briefly in a skillet to improve texture and flavor before assembling.

What if my avocado browns quickly?

Toss slices with lime juice and keep them in an airtight container with plastic wrap pressed directly on the surface. Use within a day for the best color and flavor.

Final Thoughts

This Chicken Breast & Avocado Breakfast Wrap brings together simple ingredients in a fresh, satisfying way. It’s flexible, fast, and easy to tailor to your preferences.

Keep the basics on hand—cooked chicken, tortillas, greens, and an avocado—and you’ll have a reliable breakfast you can count on all week. Toast it for extra crunch, add a little heat if you like, and enjoy a morning meal that feels both wholesome and convenient.