Avocado and Spinach Chicken Salad Wraps

A unique chicken salad that is so tasty and is served in a tortilla wrap with fresh spinach and avocado. The chicken salad is creamy and has lots of crisp and crunchy ingredients.

Avocado and Spinach Chicken Salad Wraps

Chicken salad is a convenient meal to have on hand for quick lunches, snacks, appetizers and it can even be a light dinner option. There are so many variations that you can make, and this one is my favorite.

With a few simple ingredients, it becomes transformed into something that is really delicious, satisfying and unique too.

Video of Avocado & Spinach Chicken Salad Wraps

What Kind of Chicken To Use For Chicken Salad

The best thing about chicken salad is that you can use any cooked chicken. If you have leftover chicken from another dinner, use the rest of the chicken to make into a salad. I often make Roast Chicken one night and will make chicken salad with the leftovers the next day.

You can also use rotisserie chicken or just cook chicken to be used in the salad.

If you’re making broth, you can use the chicken meat that you used to make broth and use the chicken in the salad.

You can also use grilled chicken, sautéed chicken or Roasted Chicken.

Brining the Chicken

If you’re using chicken breast, I recommend brining it. Chicken breast is a very lean cut of meat, so it can tend to be dry and bland. Brining it first is an easy way to infuse it with additional flavor and to keep it juicy.

To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved.

It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.

Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels.

Roasting the Chicken

Meanwhile, preheat the oven to 375 degrees Fahrenheit.

If you’re not going to brine the chicken, that’s ok too, just make sure not to overcook it.

Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn’t brine the chicken.

I also use an herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc.

Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center. Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone.

Chop the chicken and add it to a large bowl.

chopped cooked chicken

Egg Crepes Instead of Hard Boiled Eggs

The secret ingredient in this salad is that instead of hard boiling the eggs, I make egg crepes and then cut them into thin strips. This makes all the difference! Not only is the texture really great – light and delicate, but I think the flavor is better too.

It’s so easy to make the egg crepes.

How To Make Egg Crepes

Lightly beat one egg in a bowl, adding a pinch of salt and pepper. Heat a nonstick skillet, add about a teaspoon of butter or oil.

Add the egg, tilting the pan so that the egg covers the whole surface, just like when you’re making crepes.

Cook for about a minute on the first side and about 30 seconds on the second side.

egg crepes

Repeat with the rest of the eggs. Cool.

Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles.

sliced egg crepes

Add the eggs to the bowl along with the chicken.

The Fresh Vegetables in the Chicken Salad

In this salad, along with the egg crepes, I add fresh cucumbers, celery, onion and fresh parsley. This is a very simple combination of ingredients but it’s just the right one:). It keeps the salad really refreshing and gives it lots of crunch and juiciness.

Chop the celery and the cucumbers. You can chop them finely or cut them into strips. I like to cut the celery smaller, but julienne the cucumbers into thin strips. I love the texture that it adds to the chicken salad, especially in the wrap along with the spinach and avocado, really amping up all the fresh ingredients.

Finely chop the parsley and add it to the salad as well. (You can also use any other fresh herbs, such as dill, green onion, chives, rosemary, thyme, etc.)

Blanching the Onion in Boiling Water

I am not a fan of fresh onion in salads, especially in salads that may be standing in the refrigerator for a few days. The longer the salad stands, the more the flavor of the onion intensifies.

Chop the onion and then pour boiling water over the onions, setting them aside for about 10 minutes. Then drain the water and add the onion to the salad.

chopped onion in boiling water

This will take the raw bite out of the onion, leaving a much more mild flavor.

Dressing the Salad

In addition to the mayonnaise, I also add dijon mustard.

You can use wholegrain mustard for a bit more crunchy element to the salad. I keep it simple with just mayo and mustard, but if you want, you can add some hot sauce, lemon juice or vinegar (apple cider, white wine or distilled white vinegars all work well in this salad), or even some honey for a bit of sweetness.

Mix to combine.

Storing the Chicken Salad

The chicken salad will stay fresh for up to 3 – 5 days, if stored properly. Keep it refrigerated until you are ready to serve it.

Assembling the Wraps

Assemble the wraps right before serving them.

Place about 1/4 – 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc.

Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables.

Avocado and Spinach Chicken Salad Wraps
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Avocado and Spinach Chicken Salad Wraps

Avocado and Spinach Chicken Salad Wraps

  • Author: Olga’s Flavor Factory
  • Yield: 68 servings 1x

Description

A unique chicken salad that is so tasty and is served in a wrap with fresh spinach and avocado. The chicken salad is creamy and has lots of crisp and crunchy ingredients.


Scale

Ingredients

2 chicken breasts, bone in, skin on

Brine: 

2 cups water

1/8 cup table or sea salt

35 garlic cloves, smashed

bay leaf

1/2 Tablespoon black pepper corns

To Roast the Chicken:

1/2 Tablespoon olive oil

salt, ground black pepper, to taste (do NOT add salt if you brined the chicken)

1/2 Tablespoon dry herb seasoning blend (any combination of garlic powder, onion powder, dry herb – parsley, thyme, rosemary, oregano, basil, etc., paprika, cayenne pepper, coriander, etc)

Chicken Salad:

5 eggs

salt, ground black pepper

23 small cucumber, chopped or julienned

12 celery stalks, chopped or sliced

1 Tablespoon fresh parsley, chopped

1/2 cup mayonnaise

1 Tablespoon dijon mustard

1 small onion, minced (you can use green onion instead)

Wraps:

1214 flour tortillas

34 avocados, sliced

46 oz baby spinach


Instructions

Cooking the Chicken:

  1. To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved. 
  2. It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.
  3. Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels. 
  4. Meanwhile, preheat the oven to 375 degrees Fahrenheit.

  5. If you don’t want to brine the chicken, that’s fine too. Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn’t brine the chicken. I also use a herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc. 

  6. Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center.

  7. Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone. Chop the chicken and add it to a large bowl. 

Making the Chicken Salad

  1. Finely chop the onion and pour enough boiling water to completely cover the onions. Let it stand for about 10 minutes. Drain through a sieve, rinsing with cold water.
  2. While the onions are standing in boiling water, start making the egg crepes.
  3. Lightly beat one egg in a bowl, adding a pinch of salt and pepper.
  4. Heat a nonstick skillet, add about a teaspoon of butter or oil. Add the egg, tilting the pan so that the egg covers the whole surface, just like when you’re making crepes. Cook for about a minute the first side and about 30 seconds on the second side. Repeat with the rest of the eggs.
  5. Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles. Run your knife through the egg strips the other way too. You don’t have to cut them too small, since the eggs will break more as you toss the salad together.
  6. Add the drained onions and the eggs to the bowl with the chicken. 
  7. Julienne the cucumbers and finely mince the celery. Chop the parsley. 
  8. Combine all the ingredients in a bowl, adding the mayonnaise and mustard. Season with salt and ground black pepper if it needs it. 
  9. The chicken salad will stay fresh for up to 3 – 5 days. Keep it refrigerated until you are ready to serve it.

Making the Chicken Salad Wraps

  1. Assemble the wraps right before serving them. 

  2. Place about 1/4 – 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc. 

  3. Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables. 


5 Comments

  • Olga

    This is the perfect breakfast recipe! It’s a thinner, more elegant version of a sandwich. I’m definitely trying it for breakfast 🙂

  • Yuliya Peterson

    I wanted to try this recipe it looks delicious! I was wondering what kind of tortillas you are using. Did you make them yourself? I notice they look like their toasted. Thanks in advance.

    • olgak7

      Hi Yuliya. I hope you enjoy this Chicken Salad Wrap.
      I use flour tortillas.
      I like the tortillas by the brand Tortillaland, they are somewhat raw, so you have to cook them in a skillet for 30 seconds to a minute per side. We really like them.

  • Julia Stryzhenko

    Thank you, Olga!
    I always watch and read your recipes, and everything I cooked using the recipes from your blog tastes great.
    It’s amazing how quick, precise and easy your recipes are!

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