Lunch Recipe

Prep chicken

If you don't have cooked chicken ready, poach or roast 2 boneless chicken breasts (about 10–15 minutes poaching or 20–25 minutes roasting at 400°F/200°C) until internal temperature reaches 165°F (74°C). Let rest, then shred or dice to measure 2 cups.

Make avocado chicken filling

In a medium bowl, scoop the avocado and mash lightly with a fork, leaving some small chunks for texture. Add the Greek yogurt or mayonnaise, lime juice, Dijon mustard, and sliced green onion. Stir until combined. Add the shredded chicken, then gently fold to coat. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime as needed.

Prepare tortillas and vegetables

Warm the flour tortillas in a dry skillet over medium heat 15–30 seconds per side (brush lightly with 1 tsp olive oil if you prefer a softer, slightly crisped tortilla). Lay them flat and place 1/2 cup mixed greens and 2–3 tomato slices in the center of each tortilla.

Assemble wraps

Divide the avocado-chicken mixture evenly among the 4 tortillas (about 1/2 cup filling per wrap). Spoon the mixture over the greens and tomatoes. Fold the bottom edge up over the filling, then fold sides in and roll tightly to form a wrap. If desired, secure with a toothpick and cut in half on a bias.

Serve immediately while tortillas are warm, or wrap tightly in foil and refrigerate for up to 24 hours for a packed lunch.

In a large bowl combine 4 cups mixed salad greens, 1/2 sliced cucumber, 1 cup halved cherry tomatoes, and 2 tbsp thinly sliced red onion.

In a small bowl or jar whisk together 2 tbsp olive oil and 1 tbsp red wine vinegar (or lemon juice). Season with 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over the salad and toss gently to coat just before serving.

Serve the salad alongside each chicken avocado wrap. Leftover dressing can be stored in the refrigerator up to 3 days.