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2 cups shredded chicken (cooked chicken!)

1 ripe avocado- mashed

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

1 ½–2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper- to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5–6 low carb Tortillas (8 or 10 inch diameter)


NOTES: enough filling for 5 tortillas (10-inch diameter). Use Carb Balance Tortillas

You can use 6 (8 inches) tortillas.

In a large bowl combine all ingredients for Chicken Avocado salad.

Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly.

Repeat with the remaining salad.

Slice with a serrated knife into ½ inch slices.

You can slice them immediately or refrigerate until firm (about 30 mins).

It’s easier to slice when chilled.