This Pesto Chicken and Avocado Bacon Salad Wrap is the perfect wrap to enjoy for lunch or dinner. Grilled chicken wrapped up with Caesar salad tossed greens, avocado, bacon, and basil pesto. This colorful grilled chicken wrap is simple to make, wholesome, and delicious. Use leftover grilled chicken or make my spicy black pepper chicken on the grill. The wraps are great either way and yummy served warmed or chilled.
Can you believe this is basically the first wrap recipe I’ve ever shared? I’ve avoided things like wraps and burritos for the longest time. And for the silliest reason…they’re hard for me to photograph. I know, how dumb, but we all have our hang-ups in life.
But I’m moving beyond and embracing wraps this summer. They feel new and exciting to me and that’s just what I need. New, fun, and exciting.
I made these the very last day before heading off to LA the other week. I wasn’t planning on being able to get these done in time. But I really wanted to try so that I’d be able to share them ahead of Memorial Day weekend. And I am so glad I did! They’re perfect for using up any leftover chicken or for grilling up on Memorial Day.
Here are the quick details
The recipe calls for already cooked chicken. You can use whatever you have on hand. Or make the black pepper chicken I often grill during the warm weather months.
It’s simply chicken tenders, tossed with olive oil, either cajun seasoning or fajita seasoning, and black pepper. Literally just three ingredients, but this mix is a go-to for me. I gave you the recipe in the notes section, so you can use that, or as I said, use leftover chicken.
The reason I really wanted to make these? I wanted another recipe to use my homemade tortillas with. If you guys haven’t made these yet, please make them soon! They are far superior to anything you might find at the store.
Very soft, but with deliciously charred pockets and so much flavor. They’re perfect for this style of wrap because you can really taste the tortillas.
For the salad, I made a short-cut Caesar dressing and tossed it with some shredded romaine lettuce, cubed avocado, and fresh basil.
The dressing is obviously key, it adds creaminess plus flavor to each wrap.
When you have the salad tossed, all that’s left is to roll the wraps. As I mentioned, I used my homemade tortillas, then layered on some basil pesto, the Caesar salad, grilled chicken, bacon, and some blue cheese. If you don’t enjoy blue cheese, you can use shredded cheddar or even just crumbled feta.
Then, wrap and roll burrito style.
Since I used fresh grilled chicken and warm tortillas off the skillet, I didn’t feel the need to warm my wraps. But if you like, you can cook them in a skillet with a little olive oil until warmed. Or serve them chilled – either way is honestly so delicious.
These would be really nice for your Memorial Day picnics…and any other summer outings to follow.
I know Creighton wishes he had his own wrap will sitting here by the pool!
Looking for other picnic-style sandwich recipes? Here are a few ideas:
Lastly, if you make this Pesto Chicken and Avocado Bacon Salad Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Chicken and Avocado Bacon Salad Wraps
Servings: 4 wraps
Calories Per Serving: 663 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.2. To make the wraps. In a large salad bowl, combine the lettuce, avocado, and basil. Toss with 1/2 of the dressing. 3. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the salad, chicken, bacon, and cheese. Drizzle over more dressing. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.4. Serve room temp or place in a skillet with olive oil to warm. Enjoy with extra dressing and pesto.
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Grilled Black Pepper Chicken: In a bowl, toss 1 pound of chicken tenders with 2 tablespoons olive oil, 1-2 tablespoons cajun or fajita seasoning, and a good pinch of black pepper. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.