Chicken and Avocado Roll-ups

Ingredients

• 1 cup (about 140 g)cooked chicken breast, diced or shredded
• 1avocado, pitted and diced
• ¼ cup (about 28 g)shredded cheese of your choice
• ¼ cup (about 40 g)diced tomato
• 2 tablespoons (about 20 g)minced onion (optional)
• 2 tablespoons (about 8 g)minced coriander
• 2 tablespoons (about 30 g)sour cream or Greek yoghurt
• 1 tablespoon (15 ml)lime juice
• to tastesalt and pepper
• 2 10-inch (25 cm) flour tortillas, or 3 medium tortillasflour tortillas

Instructions

1. 1

   Mix the filling

   Put the cooked chicken, avocado, cheese, tomato, onion, coriander, sour cream and lime juice in a large bowl. Season with salt and pepper, then stir until combined, keeping the avocado partly chunky and partly mashed.

2. 2

   Roll and slice

   Divide the mixture evenly between the flour tortillas and spread it out. Roll each tortilla tightly, slice into rounds and arrange on a plate. Serve straight away or refrigerate until ready to serve; these can be enjoyed hot or cold.

What are chicken and avocado roll-ups?

These are tortilla pinwheels filled with a chicken, avocado and cheese mixture, then cut into small rounds. Roll-ups like these are a flexible party and lunchbox food rather than a dish tied to one particular cuisine.

Here, lime, coriander and tomato brighten the creamy filling, while the tortilla keeps each slice easy to pick up. The recipe comes together quickly because it uses cooked chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 2g protein, 3g carbs, 2g fat.

The chicken and cheese provide most of the protein, while the tortillas contribute most of the carbohydrates. Avocado, cheese and sour cream contribute much of the fat. Pair a few roll-up slices with a generous salad or raw vegetables to add freshness and make the plate more substantial.

Why the filling works

Chicken: cooked breast gives the filling substance without needing a cooking step. Dice it small or shred it so it spreads evenly across the tortilla.

Avocado: mashing some of it helps bind the mixture, while leaving some chunks gives the roll-ups a more varied texture. Lime juice adds a fresh, tangy note.

Getting the texture right

Creaminess: sour cream or Greek yoghurt loosens the filling and helps it hold together. Stir until combined, but stop before the avocado becomes completely smooth.

Moisture: juicy tomato can make the filling wetter, so cut it into small pieces and avoid adding excess juice. A spreadable mixture is easier to roll neatly.

Rolling without spills

Even layer: spread the filling across each tortilla in a consistent layer, leaving a little room at the edges. This helps the filling stay inside as you roll.

Tight roll: roll firmly without squeezing the filling out. Use a sharp knife to cut the roll into slices and wipe the blade between cuts if the filling sticks.

Serving these roll-ups

Serve the slices straight away, or chill them until you are ready to put them out. They are intended to be served cold or at room temperature; no heating step is needed.

For a fuller lunch, serve them with crunchy vegetables or a simple green salad. They also fit well on a snack platter alongside fresh tomato or cucumber.

Making them ahead

The filling can be mixed shortly before serving, then spread and rolled when you are ready to slice. Avocado may darken with time, so the lime juice helps keep the flavour bright.

If preparing the finished rolls in advance, wrap them tightly and refrigerate. Slice close to serving time for neater edges and a fresher tortilla texture.

Recipe notes & tips

• Use fully cooled cooked chicken so it does not warm or soften the avocado mixture.
• Dice the tomato and chicken finely for a filling that spreads more evenly.
• Taste the mixture before spreading and adjust the salt, pepper and lime to suit.
• Keep the avocado partly chunky for texture rather than mashing it completely.
• Roll each tortilla firmly and slice with a sharp knife for tidy rounds.

Variations

• Add a little heat: stir a pinch of chilli flakes into the filling.
• Use another herb: replace the coriander with finely chopped parsley.
• Choose a sharper cheese: use grated mature Cheddar for a more pronounced flavour.
• Make it tangier: add a little extra lime juice to the filling.
• Skip the onion: leave it out for a milder, smoother filling.

Common mistakes to avoid

• Overfilling the tortillas: use an even layer so the rolls can close without squeezing out the filling.
• Using wet tomato: remove excess juice so the filling stays thick enough to spread.
• Mashing all the avocado: leave some small pieces for a chunkier texture.
• Rolling loosely: roll firmly so the slices hold their shape when cut.
• Cutting with a blunt knife: use a sharp blade to avoid flattening the roll-ups.

How to store

Keep the roll-ups covered in an airtight container in the fridge and eat within 1–2 days; the avocado may darken and the tortillas can soften over time. They are best served chilled or at room temperature, so reheating is not necessary.

Frequently asked questions