Chicken Avocado Rollups

Snacks are everything in this household.

I have to have snacks around me at all times. Just in case. There’s nothing worse than being stuck and work and your only option on food is something really bad (calorie-wise) out of the machines. Snacks are a must.

I usually have fruit to graze on in my kitchen (grapes, bananas, oranges) and some version of salsa/hummus/plantain chips/tortilla chips. The key is not eating the entire container of salsa in one sitting—which is really hard, to be honest.

I’ve been sneaking in some more cooked snacks into my daily routine as well. These are a prime example. Protein-heavy with the chicken, low-carb lite with the whole grain wraps. You can even make them no-carb, if you please, and wrap them up in rice paper like a spring roll. That’s actually a pretty good idea…

The urge to stuff these puppies with cheese was REAL. Cheese is life. I managed to curb my insatiable cheese appetite and just roll these wraps up with nothing but chicken, avocado, and a little bit of salsa. I can honestly say I didn’t miss the cheese—these hit the spot!

Make sure to season your chicken really well. I opted for a combo of ancho chili powder, cumin, and garlic. Heavy on the garlic, so as to ward off my coworkers…just kidding. Kinda.

The avocados don’t need much more than a good old fashion mashing and a little bit of lime juice and salt. I added some garlic powder & salsa in there for good measure. Delicious. Make sure to freeze these for a little bit after you roll them, so they’re easier to cut. Even though I did that, my slices still didn’t come out very pretty. If anyone has tips on how to properly roll and cut pinwheels, send them my way!

Step-By-Step Instructions

Season chicken with 1 teaspoon garlic powder, chili powder, cumin, salt and pepper. Heat oil in large skillet over medium heat. Grill chicken for 4-5 minutes on each side until browned and fully cooked. Transfer to a bowl to let cool.

Meanwhile, in a large bowl, scoop out avocado and roughly mash. Add lime juice, salsa, salt and garlic powder. Stir until smooth but still slightly chunky.

Once chicken is cooled, shred with two forks or with an electric stand mixer.

Transfer to avocado bowl and stir until well combined.

Spread 2-3 spoonfuls of the chicken-avocado mixture onto a tortilla, all the way to the edges. Spoon some salsa on top if you desire.

Roll up tightly, scraping off any extra that comes out of the end. Place on a baking sheet and continue with the remaining chicken-avocado mixture. Freeze wraps for 2-3 minutes until cool and firm. Slice into pinwheels and serve with salsa.