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Barbecue Chicken Avocado Tortilla Rolls

24 rolls


Low Sodium Under 30 Minutes

Nutritional Facts Per Serving

3.4 g
5 g
0.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 76
  • Fat 4.8 g
    • Saturated   2 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   132 mg
  • Carbohydrate 5 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 3.4 g
    • Vitamin A 3 %
    • Vitamin C 2 %
    • Calcium 1 %
    • Iron 2 %


Remove skin and bones from the chicken. Pull the meat into thin shreds and set in a bowl. Spread the lime juice on a wide plate. Quarter the avocado lengthwise, pull it apart, and discard the pit. Peel the avocado. Cut each quarter piece of avocado, lengthwise, into four slices. Set the avocado on the plate and coat with the lime juice.
Spread one side of each tortilla with cream cheese. Make rows of the chicken and avocado down the centre of each tortilla. Sprinkle with cilantro or green onion. Roll each tortilla into a tight cylinder, wrap and chill in the refrigerator at least 30 minutes before slicing (this will make the roll easier to cut into clean slices).
To serve, slice each rolled tortilla into eight pieces and arrange on a platter. Serve with salsa for dipping.

Serving Suggestions

Instead of store-bought salsa, serve homemade salsa with the tortilla rolls. To make it place 1/2-pound ripe tomatoes, finely diced, in a bowl with 2 Tbsp. finely chopped red onion, 1/2 small finely chopped jalapeno pepper, 1/2 tsp. minced garlic, 2 Tbsp. chopped cilantro, 2 Tbsp. lime juice, and 1/2 tsp. ground cumin. Season with salt and mix to combine. Cover and allow flavours to meld in the refrigerator 30 minutes, and the salsa is ready to serve with the tortilla rolls.

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