Directions:

In a large mixing bowl, scoop the flesh of the avocados and mash it with a fork or pastry cutter until smooth.

Stir in the lime juice to prevent browning and add a zesty flavor.

Add the cooked chicken, chopped grape tomatoes, cilantro, and green onions to the mashed avocado.

Mix well to combine all ingredients.

Sprinkle the chili powder, smoked paprika, garlic powder, cumin, and coriander over the mixture.

Stir thoroughly to guarantee the spices are evenly distributed.

If desired, fold in mayonnaise or Greek yogurt and sour cream for a creamier texture.

You can also add cheese at this stage for extra flavor.

Lay out the tortillas on a clean surface.

Scoop a generous amount of the chicken and avocado mixture onto each tortilla, then roll them up tightly, folding in the sides as you go.

You can serve the wraps immediately or refrigerate the filling for 30 minutes to 2 days for a chilled option.

If you prefer warm wraps, you can toast them on a skillet for a minute or two on each side before serving.

Extra Tips:

When preparing chicken avocado wraps, feel free to experiment with additional vegetables like bell peppers or lettuce for added crunch and nutrition.

If you have leftover filling, store it in an airtight container in the refrigerator for up to 2 days; however, it's best to assemble the wraps just before eating for maximum freshness.

Additionally, using shredded chicken from Costco's rotisserie chicken can save time and enhance the flavor.