Southern Made Simple

Creamy Avocado Chicken Salad

Featured in Tortilla Tribe
  • Ingredients & Instructions



  • Mission Carb Balance Soft Taco Flour Tortillas
  • 3

    medium sized chicken breasts, cooked and shredded
  • 1

    large avocado, diced
  • 2

    boiled eggs, chopped
  • ¼

    cup fresh cilantro, chopped
  • ¾

    cup low fat Greek yogurt
  • ½

    teaspoon cumin
  • 2

    tablespoons real bacon bits
  • 1

    whole lime, juiced
  • salt and pepper to taste


  • Step 1

    Cook 3 chicken breasts in oven preheated at 350 degrees for 45 minutes or until completely cooked all the way through. Shred chicken with a fork or food processor.

  • Step 2

    Boil eggs until cooked. Peel and chop.

  • Step 3

    Cut open avocado and dice.

  • Step 4

    In a large bowl combine chicken, Greek yogurt, cooked eggs, fresh cilantro, lime juice, avocado chunks, cumin and bacon bits. Stir until well combined and season with salt and pepper if needed.

  • Step 5

    Place a few heaping spoon fulls of chicken salad onto the tortillas and wrap.

  • Step 6

    Serve with fresh cilantro and enjoy.

Reviews for Creamy Avocado Chicken Salad