2 cups shredded 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 Tortillas (8 or 10 inch diameter)
NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) 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 remaining salad.
Slice with 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.