To a large mixing bowl, add cooked chicken, mashed avocado, Greek yogurt, mayonnaise, fresh dill, dill pickles and pickle juice. Add shallots, dijon mustard, sat, back pepper, garlic powder, lemon juice and coleslaw mix. Mix well. Adjust seasonings to desired preference.
To each tortilla, cover with a single layer of lettuce (this helps avoid the wraps getting soggy), top with ¾ cup of chicken salad and sprinkle with ¼ cup crushed cornflakes. Wrap your tortilla, slice in half and enjoy.
For a meal prep friendly option:
Make the chicken salad ahead of time. Store in the fridge for 3-4 days.
When you're ready to construct your wraps, layer the lettuce, chicken salad and cornflakes to a tortilla, wrap up and enjoy!
Notes
As with all my chicken salads, I like to do a 4:1 ratio of plain Greek yogurt and mayonnaise. This helps reduce the overall fat in the salad while also ensuring you have the same creamy texture and taste. If you prefer to do all greek yougrt or all mayonnaise, you absolutely can.*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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