1. Prepare the Chicken: If you haven’t already, ensure your chicken is cooked and cooled. Shred or dice the chicken into bite-sized pieces and place it in a medium mixing bowl. Aim for uniform pieces so every bite has a good mix of ingredients.

2. Mash the Avocado: Halve the ripe avocados, remove the pits, and scoop the flesh into the bowl with the chicken. Using a fork or a potato masher, gently mash the avocado until it’s creamy but still has some small chunks for texture.

3. Add Flavorful Ingredients: To the bowl, add the finely diced red onion, chopped fresh cilantro, and fresh lime juice. The lime juice is key for both flavor and keeping the avocado vibrant green.

4. Season the Salad: Sprinkle in the salt and black pepper. Start with the recommended amounts, then taste and adjust as needed. You might want a little more salt or a dash of chili powder for a kick.

5. Combine Everything Thoroughly: Gently fold all the ingredients together until the chicken is well coated with the creamy avocado mixture and everything is evenly distributed. Be careful not to overmix, which can make the chicken tough.

6. Prepare the Lettuce Wraps: Wash and thoroughly dry your lettuce leaves. Butter lettuce or romaine hearts work best as they are sturdy enough to hold the filling but still flexible. Arrange the leaves on a platter.

7. Assemble and Serve: Spoon a generous amount of the avocado chicken salad into the center of each lettuce leaf. Serve immediately for the best texture and flavor.