Mexican Slow-Cooked Shredded Chicken Avocado Flat-Bread Wraps

Okay amigas & amigos, these mouth-watering delicious wraps have been a favourite of mine for so long now it’s criminal not to share this with you all, finally! My Mexican slow-cooked shredded chicken avocado flat-bread wraps in my 5 ingredient vegan/ keto flat-bread chapati is honestly one of the best wraps I have ever had in my entire life! Don’t just take my word for it ~ I want you to give these a try for yourself!

First step: Mise en place for my Mexican slow-cooked shredded chicken

I can usually only fit in about two of these babies and I am satiated and full for literally hours and hours. This is because I have loaded these babies up with the 5 to thrive! We love making my Mexican slow-cooked shredded chicken for meal prep too for the week. We add this to our salads, or lettuce wrapped taco Tuesday’s, in place of my fish tacos (see my recipes for cashew sour cream, guacamole, refried beans.) I wanted to bring wraps back into my life, elevated and upgraded and these wraps are just so incredibly flavourful and deliciosa!

Next, we sauté the onion, garlic and bell pepper as well as quickly seal the chicken to retain moisture in the slow-cooker
Next, we toss in everything, slow cook in your slow-cooker/ crockpot for 5 hours and walk away! 😉
Chef tip: Shred your chicken once slow cooked and strained in a stand mixer, which saves on time and makes you look like a pro! 😉

Whilst your chicken is slow-cooking you might want to make my flat-bread chapati, or you can make them ahead of time, as we do and freeze them as per my recipe. All you need to do to is pop them frozen into a dry non-stick pan on low-medium heat, cook either side and you’re done! They are such a pliable and versatile flat-bread. Don’t forget to tag me if you make this recipe on my Instagram at @thrivewithpriscilla – I love seeing your creations! Happy thriving beautiful 🙂

Lastly, load up your vegan/ keto 5 ingredient grain, sugar, dairy free flat-bread with all the goodies! Deliciosa!
These Mexican wraps are well worth the slow cooked chicken wait! The 5 to thrive are all here! 🙂

Mexican Slow-Cooked Shredded Chicken Avocado Flat-Bread Wraps

0 from 0 votesOnly logged in users can rate recipes
Recipe by Priscilla Soligo Course: Bread, Mains


Prep time


Slow Cook Time


Pan Fry Time




  • 800g 4 Large Boneless, Skinless, Chicken Breast

  • 800g 2 Canned Chopped Tomatoes

  • 240g 1 Cup Vegetable Broth/ Stock

  • 150g 1 Cup Red Onion, minced

  • 150g 1 Cup Red Bell Pepper, deseeded, small dice

  • 30g 2 Tbsps Avocado Oil or Coconut Oil

  • 20g 5 Garlic Cloves, peeled, minced

  • 5g 2 tsp Chipotle Powder

  • 5g ½ Tbsp Onion Powder

  • 4g ½ Tbsp Smoked Paprika

  • 4g 2 tsp Ground Cumin

  • 3g 1 tsp Garlic Powder

  • 1g 1 tsp Ground Coriander

  • 1g ½ Tbsp Dried Oregano

  • 5g 1 tsp Unrefined Salt

  • Toppings for Wraps
  • 200g 20 Small Cos lettuce leaves, or preferred lettuce

  • 200g 1 Large Avocado, thinly sliced

  • 100g 1 Small Cucumber, thinly sliced

  • 20g 20 Small Sprigs Fresh Coriander/ Cilantro

  • 2 (or more) Fresh Limes sliced into quarters

  • 1 x Flat-Bread Chapati Recipe


  • Preheat your slow-cooker or crockpot on high.
  • Once slow-cooker is preheated add the broth, canned tomatoes, all of the spices and salt. Mix until well combined. Place lid on top.
  • Meanwhile, on the stove on medium heat in a large pan, heat up 1 tablespoon of the oil. Add in the chicken breasts and sauté each side approx. 3 minutes each, until slightly golden brown. Do not cook through. Sealing each side of the chicken breasts first will help to seal in the moisture with a much better result.
  • Place seared chicken breasts into the slow-cooker and place the lid on top.
  • On the stove on a low-medium heat in clean pan, add the oil and sauté onions for 3 minutes. Turn heat down to low and add in garlic and red bell pepper, stir intermittently for 2 minutes being careful not to burn the garlic.
  • Add the sautéed mixture from the pan into the crockpot. Mix until well combined then place the lid on top.
  • Slow-cook on high for approx. 5 hours.
  • Once cooked, turn off the slow-cooker and remove the lid. Prepare a colander on top of a bowl. Carefully remove the inside container and slowly pour the contents into the colander. The liquid will strain through into the bowl underneath and you will be left with the chicken, onion, garlic and red bell pepper.
  • Using a stand mixer with the paddle attachment, add in the strained solid contents from the colander. Discard the liquid. Mix on lowest setting for 1 minute, or until desired shred (will look like pulled chicken) has been achieved. As a trained chef, I learned that this is the fastest most easiest way to shred chicken, beef and jackfruit if you prefer a vegan version!
  • Place shredded chicken into a bowl, or glass container for serving. For meal-prep for the week place into an airtight sealed container and place into the fridge.
  • Wrap assembly: To serve, place one piece of flat-bread chapati onto a plate. Next, place 2 lettuce leaves on top (it’s important you place the lettuce leaves down first to avoid the flat-bread getting wet from the chicken). Next, spoon on some of the shredded chicken, add the cucumber slices, avocado slice, sprig of coriander/ cilantro and a squeeze of a lime wedge. We usually have 2 wraps each.


  • Storage: Once assembled these wraps are best consumed immediately. Shredded chicken will last for 7 – 10 days in an airtight sealed container in the fridge. Please follow storage notes for my flat-bread on the recipe.

Did you make this recipe?

Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla

Did you make this recipe?

Like us on Facebook

Neva' miss the latest news!