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These pesto chicken and avocado bacon salad wraps are my go-to when I want something bright and filling for lunch or to impress guests at an easy summer gathering. Imagine everything you crave in a hearty salad—savory chicken, salty bacon, creamy avocado, and a garlicky Caesar twist—wrapped up in a soft flour tortilla. The rich basil pesto pulls all the flavors together, making each bite a little special.
The first time I made these was for a last-minute picnic when I had some grilled chicken in the fridge. Now my friends ask for them whenever we have a summer get-together because they are so fresh and satisfying.
Ingredients
- Mayonnaise: Adds creaminess to the Caesar dressing Choose good quality for best flavor
- Extra virgin olive oil: Brings richness and blends the dressing If you like a peppery bite use cold-pressed
- Lemon juice: Brightens the dressing with a zesty tang Fresh squeezed will really shine here
- Dijon mustard: Adds a gentle kick and depth Look for a smooth Dijon
- Worcestershire sauce: Lends a savory umami edge Use the real stuff if possible
- Garlic: Provides assertive flavor finely grate for even distribution
- Kosher salt and black pepper: Essential for balance Fresh cracked black pepper makes a difference
- Parmesan: Grated for nutty cheesy flavor Try to use Parmigiano-Reggiano if you can
- Flour tortillas: Soft base for the wraps Warm them slightly to avoid tearing
- Lettuce: Brings crunch and freshness Romaine or little gems work well
- Avocado: Gives creamy richness Pick a ripe but firm one for best texture
- Fresh basil: Bright herbal notes Tear leaves so they are aromatic
- Basil pesto: Herby garlicky sauce that pulls it together Choose a high-quality one or homemade
- Grilled chicken: Juicy protein that makes it filling Cube or shred for easy wrapping
- Cooked bacon: Smoky and salty for flavor and crunch Go for thick cut if available
- Crumbled blue cheese or shredded cheddar: Creamy tang or classic sharpness Pick whichever your crowd prefers
Step-by-Step Instructions
- Make the Caesar Dressing:
- Whisk or shake together mayonnaise olive oil lemon juice Dijon mustard Worcestershire sauce garlic salt pepper and parmesan Taste and adjust the seasoning The dressing should be creamy and bold
- Prep the Salad Base:
- In a large salad bowl layer the shredded lettuce diced avocado and torn basil Toss these gently with half the prepared Caesar dressing so everything is evenly coated
- Warm the Tortillas:
- One tortilla at a time heat in the microwave for about twenty seconds This softens them to help prevent splitting when you roll the wraps
- Assemble the Wraps:
- Spread a generous layer of basil pesto on each warmed tortilla Add the dressed salad mixture then top with chicken bacon and cheese of your choice Drizzle with extra Caesar dressing for added flavor
- Roll and Serve:
- Fold the sides and ends of the tortilla over the filling then roll up tightly For extra flavor and texture you can quickly sear the wraps in a skillet with a splash of olive oil Serve right away with even more dressing and pesto if you like
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I love using sharp Parmigiano-Reggiano for the Caesar dressing because it boosts the whole wrap but sometimes my little one requests cheddar which keeps things playful. These wraps have become our “I need a hug in wrap form” after a long day dishes.
Make Ahead and Storage
You can prep the chicken bacon dressing and pesto up to two days ahead Store each ingredient in their own airtight containers Once assembled wraps are best eaten fresh but they will keep wrapped in foil or beeswax wrap for about a day in the fridge. If the wraps seem a little soft from the fridge quick toasting in a dry skillet brings back the texture
Smart Swaps
Sub roast turkey or tofu for the chicken to make it vegetarian Use any leaf lettuce you like or sub baby spinach Try roasted red peppers in place of bacon for a veggie version
Perfect Pairings
Serve these wraps cut in half with pickled veggies or chips on the side. For a fun dinner pair with a crisp lemonade or even a glass of rosé for the grown-ups.
A Little History
Pesto has roots all over Italy but adding it to a salad wrap leans into the Californian love for fresh herbs and fusion dishes. Caesar dressing was actually invented in Tijuana Mexico but is now a global favorite for adding tang and depth to leafy greens.
Recipe FAQs
- → Can I use store-bought pesto for these wraps?
Absolutely. Store-bought pesto saves time and pairs well with the other fresh ingredients in the wrap.
- → What kind of tortillas work best?
Large flour tortillas hold the filling well, but gluten-free versions also work great for wheat-free options.
- → Is there a substitute for blue cheese?
Shredded cheddar or feta are tasty alternatives if you prefer a milder cheese flavor.
- → How can I make these wraps ahead?
Prepare components in advance and assemble just before serving to keep tortillas from becoming soggy.
- → Can I use leftover rotisserie chicken?
Yes. Shredded rotisserie chicken saves time and still blends perfectly with the pesto and dressing.
- → What sides go well with these wraps?
Pair with fresh fruit, chips, or a simple green salad for a complete meal.