Pesto Chicken and Avocado Bacon Salad Wraps
This recipe offers a delightful combination of juicy grilled chicken, crispy bacon, fresh avocado, and creamy pesto dressing wrapped in warm tortillas. It's easy to prepare and perfect for a fresh, flavorful meal.
Ingredients
Ingredients
- ½ cup mayo for creamy base
- 3 tablespoons extra virgin olive oil adds smooth richness
- 3 tablespoons lemon juice adds brightness to dressing
- 2 teaspoons dijon mustard adds tangy kick
- 2 teaspoons Worcestershire sauce adds umami depth
- 1-2 cloves garlic grated for fresh edge
- kosher salt and black pepper to taste
- ⅓ cup grated parmesan cheese adds cheesy flavor
- 4 large tortillas or gluten free if preferred
- 4 cups shredded lettuce
- 1 avocado diced
- ¼ cup fresh basil torn
- ½ cup basil pesto
- 1-1 ½ cups grilled chicken cubed or shredded
- 6 slices cooked bacon crumbled
- ½ cup crumbled blue cheese or shredded cheddar
Instructions
Instructions
- Start with whisking mayo, olive oil, lemon juice, dijon mustard, Worcestershire sauce, grated garlic, salt, and pepper in a bowl. You gotta get it smooth and well blended.
- Stir in the grated parmesan so the dressing thickens and gains that wonderful cheesy flavor that holds everything.
- Warm the tortillas slightly so they don’t crack when you roll them up later. You can do this in the microwave or a skillet real quick.
- Slather a good amount of the pesto dressing over each warmed tortilla. Don’t be shy, you want plenty of flavor in every bite.
- Pile on the grilled chicken, slices of avocado, and crumbled bacon on each tortilla. This is where all the tasty filling happens.
- Roll up those tortillas tightly to make wraps. Then slice them diagonally so they look nice and are easier to eat.
- Serve right away and enjoy while they’re fresh and juicy.
Notes
You can use pre-cooked grilled chicken or rotisserie chicken to save time. Use pre-washed lettuce and pre-made basil pesto for quicker prep. Cook bacon in the microwave wrapped in paper towels for faster crispiness and easy cleanup.