Short Description
Pesto chicken and avocado bacon salad wraps are a fresh, flavorful, and satisfying meal that combines juicy chicken, creamy avocado, crispy bacon, and vibrant pesto. Wrapped in a soft tortilla with crunchy greens, this easy wrap is perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Packed with flavor – Pesto, bacon, and avocado create a delicious combination.
- Quick and easy – Ready in under 20 minutes with minimal prep.
- Healthy and satisfying – Protein-packed with fresh ingredients.
- Great for meal prep – Make ahead for easy grab-and-go meals.
- Customizable – Swap ingredients or add extra toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Wraps:
- Cooked chicken breast (grilled, shredded, or rotisserie)
- Avocado (sliced)
- Cooked bacon (crispy)
- Large tortillas (flour or whole wheat)
- Romaine lettuce or spinach
- Cherry tomatoes (halved)
- Red onion (thinly sliced)
- Mozzarella or feta cheese (optional)
For the Pesto Sauce:
- Fresh basil
- Garlic
- Parmesan cheese
- Pine nuts or walnuts
- Olive oil
- Lemon juice
- Salt and pepper
Directions
- Make the pesto – Blend basil, garlic, Parmesan, nuts, lemon juice, salt, and olive oil in a food processor until smooth.
- Prepare the ingredients – Cook and shred or slice the chicken. Cook the bacon until crispy and slice the avocado.
- Assemble the wraps – Lay a tortilla flat and spread a generous layer of pesto. Add lettuce, chicken, bacon, avocado, tomatoes, red onion, and cheese.
- Wrap tightly – Fold in the sides and roll up the tortilla.
- Serve immediately – Slice in half and enjoy!
Servings and Timing
- Servings: 2-3 wraps
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Grilled version – Lightly grill the wrap for a crispy exterior.
- Low-carb option – Use lettuce wraps instead of tortillas.
- Spicy twist – Add sliced jalapeños or a drizzle of hot sauce.
- Dairy-free – Use a dairy-free pesto and omit cheese.
- Extra protein – Add a hard-boiled egg or swap chicken for turkey.
Storage/Reheating
- Refrigeration: Store wrapped tightly in plastic wrap or an airtight container for up to 2 days.
- Freezing: Not recommended, as avocado and lettuce may become soggy.
- Reheating: Enjoy cold or warm in a pan for a crispy wrap.
FAQs
Can I use store-bought pesto?
Yes! Store-bought pesto works great if you’re short on time.
What’s the best tortilla to use?
Flour, whole wheat, or spinach tortillas all work well.
Can I make this wrap ahead of time?
Yes, but wait to add avocado until just before eating to prevent browning.
Can I make it vegetarian?
Yes! Replace chicken with grilled tofu or chickpeas.
How do I keep my wrap from falling apart?
Don’t overfill, and wrap tightly like a burrito.
What cheese pairs best with this wrap?
Mozzarella, feta, or goat cheese complement the flavors well.
Can I add a dressing?
Yes! A drizzle of balsamic glaze or ranch pairs well.
Can I use turkey bacon instead?
Yes! Turkey bacon is a great lean alternative.
How do I keep avocado from browning?
Squeeze fresh lemon juice over it before adding to the wrap.
Can I grill the chicken instead of using pre-cooked?
Yes! Grilled chicken adds a smoky flavor to the wrap.
Conclusion
Pesto chicken and avocado bacon salad wraps are a fresh, flavorful, and easy meal that’s perfect for any occasion. With creamy avocado, crispy bacon, and zesty pesto, these wraps are sure to be a favorite. Try them today for a quick and satisfying meal!
Print
Pesto Chicken and Avocado Bacon Salad Wraps
- Total Time: 10 minutes
- Yield: 4 wraps 1x
- Category: Lunch, Dinner
- Method: No-Cook
- Cuisine: American, Mediterranean-Inspired
Description
These Pesto Chicken and Avocado Bacon Salad Wraps are packed with fresh flavors, creamy avocado, crispy bacon, and juicy pesto chicken—all wrapped in a soft tortilla. Perfect for lunch, meal prep, or a light, healthy dinner!
Ingredients
For the Pesto Chicken:
- 2 cups cooked, shredded or diced chicken (rotisserie works great!)
- 1/4 cup pesto (store-bought or homemade)
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Wraps:
- 4 large flour tortillas (or whole wheat wraps)
- 1 cup romaine or spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 4 slices cooked bacon, crumbled
- 1/4 cup feta or shredded mozzarella cheese (optional)
For the Dressing (Optional):
- 1/4 cup Greek yogurt or mayo
- 1 tbsp pesto
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Pesto Chicken
- In a bowl, mix shredded chicken, pesto, lemon juice, salt, and black pepper. Stir to coat evenly.
Step 2: Assemble the Wraps
- Lay a tortilla flat and layer with lettuce, cherry tomatoes, avocado slices, bacon, and cheese.
- Add a scoop of pesto chicken on top.
- Drizzle with pesto yogurt dressing, if using.
Step 3: Wrap & Serve
- Fold in the sides of the tortilla and roll it up tightly.
- Slice in half and serve immediately, or wrap in foil for later.
Notes
- Make It Low-Carb: Use lettuce wraps instead of tortillas.
- Extra Crunch: Add sliced cucumbers or red onions.
- Meal Prep Friendly: Store assembled wraps in the fridge for up to 2 days.
- Dairy-Free Option: Skip the cheese or use a dairy-free pesto.