Pesto Chicken Avocado Wraps (Print-Friendly Version)
These tasty tortilla wraps mix grilled chicken, avocado, and bacon with pesto for a satisfying bite.
# Ingredients You'll Need:
→ Caesar Dressing
01 -
120 ml mayo
02 -
45 ml extra virgin olive oil
03 -
45 ml fresh lemon juice
04 -
10 ml Dijon
05 -
10 ml Worcestershire
06 -
1–2 cloves garlic, finely grated
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
30 g grated Parmesan
→ Wraps
10 -
4 large flour or gluten-free tortillas
11 -
240 g shredded lettuce
12 -
1 ripe avocado, diced
13 -
10 g fresh basil leaves, torn
14 -
120 ml basil pesto
15 -
180–250 g grilled chicken breast, cubed or shredded
16 -
6 slices cooked bacon, crumbled
17 -
60 g crumbled blue cheese or shredded cheddar
# How to Make It:
01 -
In a bowl or jar, mix together the mayo, olive oil, lemon juice, Dijon, Worcestershire, garlic, salt, pepper, and Parmesan. Whisk or shake until everything's blended smooth. Taste and adjust as needed.
02 -
In a large bowl, toss together the shredded lettuce, diced avocado, and torn basil. Drizzle in half of the dressing and gently mix to coat everything evenly.
03 -
Warm each tortilla in the microwave for about 20 seconds to make them soft. Place them flat on a surface. Spread some basil pesto over it, then add your salad mix. Top with grilled chicken, crumbled bacon, and cheese. Drizzle extra dressing if you'd like.
04 -
Fold in the sides and ends of the tortilla over the filling, then roll it up tightly. Do this with the rest of the ingredients. You can serve them at room temp or toast them lightly in a skillet with a bit of olive oil until golden. Serve with any leftover dressing and basil pesto on the side.
# Extra Information:
01 -
For a crunchier bite, briefly toast the wraps in a skillet before serving.