Chicken Cucumber Wraps
Fresh, crunchy, and packed with flavor, these Chicken Cucumber Wraps are the perfect light lunch or appetizer. With a creamy avocado spread that ties everything together, they’re easy to make and absolutely delicious!
Servings: 6 wraps
Ingredients
Creamy Avocado Spread
- 1 bunch fresh parsley
- thyme basil, rosemary, optional
- ½-1 Tablespoon pesto optional
- 1 garlic clove
- 1 avocado
- 2-4 Tablespoons olive oil
- juice of half a lemon or lime
- ¼ cup Greek yogurt or mayonnaise
- salt and ground black pepper to taste
- Yields: Approximately 1 cup spread
Chicken Cucumber Wraps
- 6 tortillas any kind that you like
- 1 cup Creamy Avocado Spread
- 10 oz chicken or turkey deli thinly sliced
- 6 slices cheese any kind that you like (I used Russian cheese, which is similar to Havarti)
- ¼ - ½ of a head of iceberg lettuce you can also use any other lettuce, such as romaine, arugula or even spinach
- ½ of an English cucumber sliced
- salt and pepper to taste
Instructions
- In a food processor, pulse the herbs and garlic until finely chopped.
- Scoop out the avocado and add it to the food processor with the olive oil and lemon/lime juice, pulsing until the mixture is creamy.
- Add the Greek yogurt or use mayonnaise instead.
- You can also add some pesto to the spread and it really gave a lot of awesome flavor to the spread.
- Season with salt and ground black pepper to taste.
- You can easily make this spread by hand, without a food processor. Finely chop the herbs and garlic, mash the avocado with a fork and mix in the rest of the ingredients by hand as well.
- Top each of the tortillas with some of the avocado spread and then place the deli meat, cheese, lettuce and cucumber in the center of the tortilla. I like to season it with more salt and pepper.
- Roll the tortilla around the filling ingredients.
- Serve the tortilla wraps whole or cut them into pinwheels.
