Chicken Avocado Wrap Pinwheels
Shredded chicken and creamy avocado rolled in whole-wheat tortillas and sliced into bite-sized pinwheels — a no-cook lunchbox favourite.
Prep
10 min
Cook
0 min
Total
10 min
Yield
4 child portions
Nutrition note
Chicken provides protein and iron; avocado supplies healthy fat. Whole-wheat tortillas add fiber.
Ingredients
- 14 small whole-wheat tortillas
- 21 cup (140 g) cooked chicken, finely shredded
- 31 ripe avocado
- 42 tablespoons plain Greek yogurt
- 51/2 teaspoon lemon juice
- 61/2 cup (30 g) finely shredded lettuce
Method
- 1
Mash avocado with yogurt and lemon juice.
- 2
Spread the mixture thinly over each tortilla, leaving a 1 cm border.
- 3
Scatter chicken and lettuce evenly.
- 4
Roll tightly and chill seam-side down for 10 minutes if time allows.
- 5
Slice into 2 cm pinwheels with a sharp knife.
Complete the Meal
Serve with soft fruit and cucumber sticks.
Allergens
Contains dairy and wheat.
Ingredient Substitutions
- Use dairy-free yogurt or extra avocado for dairy-free pinwheels.
- Use gluten-free wraps when needed.
- Use mashed chickpeas instead of chicken for a vegetarian version.
Storage & Reheating
Refrigerate for up to 24 hours; keep chilled in lunchboxes.
Freezer Guidance
Do not freeze assembled pinwheels.
Picky-Eater Strategy
Make a few pinwheels with chicken only and a few with the full filling.
Little Helper Job
Let your child spread the avocado mixture and help roll.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.