Pesto Chicken and Avocado Bacon Salad Wraps
Colorful, simple, wholesome, delicious, perfect for Memorial Day...or just for lunch or dinner!
Servings: 4 wraps
Calories: 792kcal
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.
Nutrition
Calories: 792kcal