Mango Guacamole Chicken Wraps – These fresh, easy chicken wraps are such an easy dinner. You’ll love the mango guacamole! (Gluten Free, Dairy Free)
In my pre-children (pre-gluten free) life, I took all kinds of joy from making things from scratch. Pasta sauce, bread, brownies–heck, I’d have even loved to make homemade sprinkles.
Several years down the road, with two children, busier schedules and some food intolerances to navigate…I really appreciate recipes that are quick, easy, and dependable.
With summer break starting this week, we’ll be walking in from swimming or a splash pad more days than not, so it’s nice to have some quick, easy dinner ideas that don’t involve a lot of cooking time.
Related: What to Make When it’s Too Hot to Cook (low-cook & no cook ideas!)
These Mango Guacamole Chicken Wraps are EXACTLY what I’m talking about. I use leftover cooked chicken or rotisserie chicken, gluten free tortillas, and fresh veggies to make these beautiful wraps.
And the best part is totally the mango guacamole sauce.
This is a very simple guacamole–just avocado, mango, cilantro, lime juice, salt and pepper. We sometimes change things up by adding some jalapeño for heat or a tiny bite from a few tablespoons of minced onion, but for the most part, this is how it goes. I love that it’s sweet from the mango, creamy from the avocado, fresh from the cilantro, with a touch of brightness from the lime. So many good flavors at once!
Then, you load up your wraps with chicken and veggies. You can also add whatever vegetables you like here. Some simple lettuce and tomato does the job, or you can add fresh or roasted bell peppers, sliced onion, peperoncinis, or some thinly sliced jicama. You can even make them meatless by substituting black beans for the chicken!
However you make these mango guacamole chicken wraps, I think you’ll love how quick and easy they are! I know I do!
Notes on Mango Guacamole Chicken Wraps
Make Ahead Notes! You can make this guacamole several hours ahead of time. To keep it green, you can press plastic wrap against the surface of the guacamole (to prevent air exposure, which is what browns/oxidizes it).
Chunky vs. Smooth. You can make this as chunky or smooth as you like. Sophie and Michael prefer this pureed for spreading on wraps, so I often make it smooth for them, but I love it pulsed so there are still some big pieces left. Do what makes you happy!
Change It Up! As I said above, there are lots of ways to brighten or perk up this guacamole. Add a little minced jalapeño or red onion, or you can add a pinch of chili powder! Or, swap out the veggies in the warp–try bell peppers, jicama, peperoncinis, onion, etc.
Gluten Free Tortillas – If you’re gluten free, you’ll be looking for a GF wrap or tortilla to use for this recipe. Our favorite are the Mission brand gluten free tortillas (I find them at Target, Sprouts, Safeway, Frys, etc.). They’re the most flexible and pliant, which makes them great for wraps. You can also help keep them from tearing by warming them in the microwave for a few seconds (10-20) before wrapping.
You Might Also Love…
- My Ultimate Guide to Guacamole
- Citrus Avocado Sauce
- Chicken Zucchini Poppers
- BLT Chicken Salad Avocado Cups
Originally posted Aug 2012. Recipe & post updated May 2018.