Grand 2-Minute Chicken Avocado Salad Roll Ups

By anna Boncoeur On September 3, 2025

I’m Anna, and if there’s one thing I love more than eating, it’s making everyday cooking feel joyful and incredibly simple. That’s why I focus on flavorful chicken recipes that don’t demand hours in the kitchen. Today, we are diving into my absolute favorite grab-and-go lunch or party platter star: the Chicken Avocado Salad Roll Ups. Forget fussy salads; these pinwheels are creamy, fresh, and assemble in minutes! They are the perfect solution when you need something healthy but satisfying without turning on the oven. Trust me, once you try this bright, zesty filling tucked into a soft tortilla, you’ll be making these all the time.

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Why You’ll Love These Chicken Avocado Salad Roll Ups

These Chicken Avocado Salad Roll Ups are my go-to for busy weeks, and I think they’ll be yours too! They skip the heavy mayo-loaded base you often find in traditional chicken salad, making them feel lighter and fresher. Plus, they look so much fancier than they actually are when sliced into little pinwheels.

Here’s the quick rundown on why these are a guaranteed winner:

Super Fast Assembly: Seriously, if your chicken is already cooked, you’re looking at less than 20 minutes before they hit the fridge.
Incredible Creaminess: That ripe avocado blended with just a touch of yogurt gives you the perfect texture—silky but still chunky.
Healthy Lunch Hack: Packed with protein and fresh veggies, it’s a lunch you can feel great about eating midday.
Party Perfection: They are always the first appetizer to disappear at gatherings because they are easy to eat standing up!

Essential Equipment for Perfect Chicken Avocado Salad Roll Ups

You don’t need a ton of fancy gadgets for these roll ups, thank goodness! When I’m whipping up a batch of Chicken Avocado Salad Roll Ups, I always make sure I have these few things ready to go. Having the right tools really makes the assembly process so much smoother, especially when you’re trying not to mash up that beautiful avocado.

Here’s what you’ll need on your counter:

A large mixing bowl. This is where all the flavor magic happens with the chicken and veggies.
A smaller bowl. We use this to whisk up the dressing separately—keeping things neat is key here!
A whisk or a fork. You just need something to make sure that yogurt, mayo, and lime juice get totally smooth before they meet the chicken.
A cutting board and a sharp knife. You’ll be dicing peppers, onions, and cucumber, so make sure your knife is up to the task!
Plastic wrap, and I mean a good roll of it! This is non-negotiable for getting those logs tight and firm.
A serving platter for when they are all sliced and ready to go.

Gathering Your Ingredients for Chicken Avocado Salad Roll Ups

The secret to these Chicken Avocado Salad Roll Ups looking and tasting amazing every single time is sticking closely to the measurements here. Since we aren’t cooking anything, the quality and preparation of these fresh components really shine through! I’ve put everything into a little table so you can easily check your pantry and grocery list. Don’t worry about the chicken; I assume you’ve got about three cups of good, fully cooked, shredded breast ready to go.

If you are using homemade cooked chicken, just make sure it reached that safe 165°F internal temperature before you shredded it!

Item	Quantity	Notes
Cooked Shredded Chicken Breast	3 cups	Must be fully cooked and shredded.
Ripe Avocado	1 large	Diced right before mixing!
Red Bell Pepper	1/2 cup	Finely diced, please.
Cucumber	1/3 cup	Finely diced.
Green Onions	1/4 cup	Thinly sliced—the green parts are best.
Fresh Cilantro	1/4 cup	Roughly chopped.
Plain Greek Yogurt	1/2 cup	Adds creaminess without too much fat.
Mayonnaise	2 tablespoons	Just a touch for richness.
Fresh Lime Juice	1 tablespoon	Absolutely necessary for brightness!
Garlic Powder	1/2 teaspoon
Kosher Salt	1/2 teaspoon	Or salt to taste later.
Black Pepper	1/4 teaspoon
Large Flour Tortillas	4	Soft and pliable work best.

Ingredient Specifications and Preparation Notes

Listen, the texture here is everything, which is why preparation matters so much. First off, that chicken needs to be shredded nicely—I prefer using two forks to pull it apart rather than a mixer, which can sometimes make it too fine.

For the vegetables, we want small, consistent pieces so they distribute evenly in the roll up. That means the red bell pepper and cucumber need to be finely diced. The green onions should be thinly sliced. Remember, we want flavor in every bite, not giant chunks!

Now, about the star: the avocado. My biggest tip for these Chicken Avocado Salad Roll Ups is to follow the note: Dice the avocado right before mixing. If you dice it too early, even with the lime juice, it starts looking sad and brown. We want vibrant green!

For the herbs, if you absolutely cannot find fresh cilantro, you can use about 1 tablespoon of dried cilantro, but honestly, the fresh stuff is what gives this filling its signature lift. Don’t skip the fresh lime juice—it wakes up the avocado and the yogurt dressing!

Step-by-Step Instructions for Making Chicken Avocado Salad Roll Ups

Okay, we’ve got our ingredients prepped, and now it’s time for the fun part: assembly! These Chicken Avocado Salad Roll Ups come together so quickly that you’ll wonder why you didn’t start making them sooner. We are working with delicate textures here—especially that creamy avocado—so patience during the mixing phase is key. Don’t rush the chilling, either!

Mixing the Creamy Filling

First things first, let’s handle the dressing. Grab that small bowl and whisk together your Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, and pepper. You want this dressing to be completely smooth before you move on. Whisk it until it looks creamy and uniform—no clumps of yogurt allowed!

Now, move over to that large bowl holding your shredded chicken, diced red pepper, cucumber, green onions, and cilantro. Pour that beautiful dressing right over the top. Now, here’s where you need to be gentle. Use a rubber spatula and gently fold everything together. You are aiming to coat the chicken and veggies, but you absolutely must take care not to mash the avocado chunks! We want texture, not baby food.

Assembling and Rolling the Tortillas

Time to wrap things up! Lay one of your large flour tortillas flat on a clean surface. Take about a quarter of that perfectly mixed filling and spoon it right into the center. Spread it out carefully, making sure you get an even layer that reaches close to the edges—but leave about an inch clear on the top and bottom edges so nothing squishes out when you roll.

This next part is important for making great Chicken Avocado Salad Roll Ups: Roll it up tightly! Start from the edge closest to you, tucking the filling in as you go. Press down gently but firmly as you roll to create a compact log. If you roll it loosely, it will fall apart when sliced. Repeat this process with your remaining three tortillas and filling.

Chilling and Serving Your Chicken Avocado Salad Roll Ups

Don’t even think about slicing these yet! Once each tortilla is rolled, wrap it very tightly in plastic wrap. This tight wrapping keeps the shape firm while the flavors meld together. Place all the wrapped logs on a plate and pop them into the refrigerator.

You need to chill these for at least 30 minutes. Trust me, if you try to slice them warm, they’ll just squish everywhere. That chilling time lets the filling firm up beautifully. When you’re ready to serve, unwrap them gently and slice each log into 1-inch thick pinwheels. Arrange them cut-side up on your platter, and voila! Perfect chilled Chicken Avocado Salad Roll Ups.

Tips for Making the Best Chicken Avocado Salad Roll Ups

I’ve made these Chicken Avocado Salad Roll Ups more times than I can count, for everything from quick weekday lunches to huge summer parties, and I’ve learned a few tricks along the way to ensure they are always perfect. You want creamy filling, zero sogginess, and rolls that hold their shape beautifully when sliced.

Here are my top pieces of advice for success:

Use Cold Chicken: If you are shredding your own chicken breast, let it cool completely—even chill it slightly—before mixing it into the salad base. Warm chicken will slightly melt the yogurt/mayo mixture and make the filling too loose, leading to sloppy rolls.
The Tortilla Warming Trick: Sometimes, large tortillas can be a little stiff right out of the package. If you find yours are cracking when you try to roll them, warm them very briefly—maybe 10 seconds per side—in a dry skillet or microwave. This makes them super pliable, allowing you to get that tight, compact roll without tearing the dough.
Don’t Over-Mix the Avocado: I cannot stress this enough! Use a gentle folding motion, not aggressive stirring. The avocado should be diced, not mashed. We want little pockets of creamy texture, not a uniform green paste throughout the entire mixture.
Season in Layers: Take a small taste of the filling right before you spread it onto the tortillas. Since the lime juice is so bright, it can sometimes mask the need for salt. Add a tiny pinch more salt or pepper if needed. It’s much easier to adjust seasoning now than after they are rolled and chilled!
The Power of the Plastic Wrap: When you wrap those rolls tightly in plastic wrap before chilling, really press the wrap against the surface of the tortilla log. This compression is what sets the shape perfectly, ensuring your final Chicken Avocado Salad Roll Ups pinwheels look sharp and professional.

Frequently Asked Questions About Chicken Avocado Salad Roll Ups

I get so many questions whenever I post these beauties on social media! It seems like everyone wants to know the little secrets that make these Chicken Avocado Salad Roll Ups come together perfectly. Here are the most common things folks ask me about making these ahead of time and keeping them fresh.

Can I prepare the filling ahead of time?

This is a tricky one! You absolutely *can* prepare the chicken and vegetable mixture ahead of time, but I’d say hold off on adding the diced avocado until maybe an hour before you plan to assemble the rolls. The avocado is the weak link here; it starts to oxidize quickly.

If you mix everything *including* the avocado and dressing, you must use a very generous squeeze of lime juice and store it in an airtight container in the fridge. However, for the absolute best color and texture, I highly recommend assembling the entire roll up—filling, rolling, and wrapping in plastic—and chilling it. The assembled rolls keep beautifully for about 24 hours.

What type of tortillas work best for these roll ups?

You need soft, pliable tortillas, plain and simple. I usually grab the largest size I can find, often labeled as “burrito size” or simply “large flour tortillas.” Thicker, whole wheat tortillas can sometimes be too stiff and will crack when you try to roll them tightly. If your tortillas are fresh, they’ll roll like a dream. If they seem a little dry, just warm them for about 10 seconds in the microwave to make them flexible before you start spreading the filling.

How do I keep the avocado from browning?

This is where that fresh lime juice earns its keep! Lime juice is acidic, and acid slows down the browning process on avocados significantly. When you mix your dressing, make sure you are getting that tablespoon of lime juice right into the bowl with the chicken and veggies, stirring quickly to coat those avocado pieces.

Also, remember my advice from the ingredient section: dice the avocado last! The less time it spends exposed to the air before it’s mixed with the acid and the other ingredients, the brighter green your final Chicken Avocado Salad Roll Ups will be. If you see any slight browning, a tiny extra drizzle of lime juice right before rolling can usually fix it immediately.

Storing and Reheating Your Chicken Avocado Salad Roll Ups

The great thing about these Chicken Avocado Salad Roll Ups is that they are actually designed to be made ahead! They are one of those magical recipes that taste even better the next day once everything has settled in the fridge. Because they are packed with fresh vegetables and creamy avocado, we don’t really do any reheating here—they are best served perfectly chilled, straight from the refrigerator.

When it comes to saving leftovers, the tight plastic wrap is your best friend. It keeps air out, which helps keep the tortillas from drying out and keeps the avocado looking as fresh as possible.

Here’s my quick guide for keeping your pinwheels tasting great:

Storage Method	Duration	Important Notes
Airtight Container/Plastic Wrap	Up to 2 Days	Must be kept refrigerated. The tortillas might soften slightly, but they should still hold together well.
Freezing	Not Recommended	The avocado and yogurt dressing will separate and turn watery/mushy upon thawing.
Serving Leftovers	Chilled Only	Always serve these cold. Reheating will destroy the fresh texture of the vegetables and the avocado.

If you made them the day before, just unwrap them, slice them into those beautiful 1-inch pinwheels if you haven’t already, and put them right back on a platter. They are genuinely perfect for quick lunches throughout the week!

If you are looking for more quick and easy meal ideas like these, check out my Pinterest board for endless inspiration!