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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.
Ingredients for the wraps
- 4 large tortillas or gluten free tortillas
- grilled chicken or rotisserie chicken
- shredded lettuce or spinach
- sliced or diced avocado
- fresh basil (consider an herb garden on your front steps or side yard for fresh herbs year round)
- basil pesto
- cooked bacon
- crumbled blue cheese or shredded cheddar
- (If you want to add more to your wrap, red onion, cucumbers, and tomatoes would be delicious)
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.
The salad
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:
Honey Mustard Chicken Avocado Sandwich with Tahini Ranch
Picnic Style Brie and Prosciutto Sandwich
Grilled Vegetable Burrata Sandwich
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!
What does basil pesto consist of?
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese (you can hold on the cheese for a vegan variety). Use a food processor to easily mix up your pesto! It was traditionally made by mixing the ingredients with a mortar and pestle.
Is pesto healthy?
Yes! All of the ingredients in pesto have health benefits and the fat source is considered unsaturated.
Where did pesto originate?
The bright green, herby sauce originated in Genoa, Italy.
How else can I use pesto?
Add a dollop of pesto to pasta, spread on sandwich bread, or add to poultry and vegetables. It’s a versatile spread that is delicious when used a number of ways!
Pesto Chicken and Avocado Bacon Salad Wraps
Servings: 4 wraps
Calories Per Serving: 792 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Caesar dressing
- 1/2 cup mayo
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- kosher salt and black pepper
- 1/3 cup grated parmesan
Wraps
- 4 large tortillas
- gluten free tortillas (optional)
- 4 cups shredded lettuce
- 1 avocado, diced
- 1/4 cup fresh basil, torn
- 1/2 cup basil pesto
- 1-1 1/2 cups grilled chicken, cubed or shredded
- 6 slices cooked bacon, crumbled
- 1/2 cup crumbled blue cheese or shredded cheddar
Instructions
- 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.
Notes
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.
Delicious, easy and filling. Lots of flavor! Thanks for sharing.
Hey Jessica,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
If I could give this recipe 10 stars, I would!
Thanks again Brooke:)
If I could give this recipe 10 stars, I would!
1). The dressing is perfection 2). Anything with pesto makes me happy 3). My husband said he could eat this every night! 4). I will Double the amount of chicken so we can have leftovers 5). I’m GF & tried Siete Almond tortillas for myself, but they were a bit too crumbly. I will try again with cauliflower wraps.
Hey Brooke,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
So delicious!!!
Hi Cydnee,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
This was ah-maz-ing!!!! Great flavors, simple, quick. Added some red onions for fun. Fantastic!
Hi there,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
I used left over smoked chicken and these turned out perfectly! Husband and son both approved!
Hi Tyra,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
I went all in on this recipe and made the tortillas from scratch. I didn’t need 12 tortillas so I cut down the recipe a little too much. My wraps ended up looking like a taco, but everything tasted great. This recipe will definitely be put into rotation this summer. It was the perfect light dinner.
Hi Diane,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
Super tasty!
Hi Ceri,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
WOW, this was so delicious, fun, and easy to make. Didn’t change a thing, but I did top with some chopped pickled jalapeños just for a little extra spice. Will most definitely make this again! Thanks Tieghan, another great recipe!
Hi Molly,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
Amazing!! A delicious summery recipe that is simple. Had to make my own Cajun seasoning but totally worth it.
Hi Cherise,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Made it last week, and we’re making it again tonight! We made garlic parm sweet potato fries with it. Perfect summer dinner.
Hi Jordan,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Well, we devoured this. I didn’t even have the pesto or bacon…
Hi Marineh,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
OMG sooo good! My first time making tortillas so they didn’t come out as thin as they should have but they were delicious. The dressing was amazing. My daughter-in-law and I ate them for dinner and then lunch the next day. A keeper! Thanks!
PS. Made the Brooklyn Blackout came today for my DIL’s bday tomorrow! I’m drooling!
*cake
Hi Eileen,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Omg that was so good….no words. “Sharp flavors” per my boyfriend. He wants to eat this every day. The pesto was incredible, as was the Caesar dressing. Thank you Tieghan!!!
Hey Eileen,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Sooo good! The Caesar dressing literally tasted like what you’d get at a nice restaurant. I left off the pesto as I’m not a huge fan of it and used cheddar cheese – all the flavors work so well together. I made homemade tortillas but next time I’ll probably just use spinach wraps to make things a bit simpler. Would be good as just a big salad, too! Will definitely add this to the rotation.
Hey Whitney,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Delicious, fast and easy! Thank you!
Hey Bridget,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan