Pesto Chicken Avocado Wraps (Print-Friendly Version)
Tender chicken, creamy avocado, bacon, and basil pesto wrapped with lettuce in soft tortillas.
# What You’ll Need to Make This:
→ Caesar Dressing
01 -
120 ml mayonnaise
02 -
45 ml extra virgin olive oil
03 -
45 ml freshly squeezed lemon juice
04 -
10 ml Dijon mustard
05 -
10 ml Worcestershire sauce
06 -
1 to 2 garlic cloves, finely grated
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
30 g Parmesan cheese, finely grated
→ Wraps
10 -
4 large wheat tortillas (or gluten-free alternative as preferred)
11 -
240 g lettuce, shredded
12 -
1 ripe avocado, diced
13 -
10 g fresh basil leaves, torn
14 -
120 ml basil pesto
15 -
250–375 g grilled chicken breast, cubed or shredded
16 -
6 slices cooked bacon, crumbled
17 -
60 g blue cheese, crumbled, or cheddar cheese, shredded
# How to Prepare:
01 -
In a medium bowl or glass jar, combine mayonnaise, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, salt, pepper, and Parmesan. Mix thoroughly and adjust seasoning to taste.
02 -
In a large salad bowl, combine shredded lettuce, diced avocado, and torn basil. Toss with half of the prepared Caesar dressing until evenly coated.
03 -
Individually warm each tortilla in the microwave for 20 seconds until pliable. Spread a layer of basil pesto over the surface, then add a portion of the salad mixture, grilled chicken, crumbled bacon, and cheese. Drizzle with additional dressing as desired.
04 -
Fold the sides and ends of each tortilla over the filling and roll tightly. Repeat with the remaining tortillas and fillings. Serve at room temperature, or optionally, toast in a lightly oiled skillet until golden. Serve with extra dressing and pesto if desired.
# Extra Tips:
01 -
For enhanced flavor, use freshly grilled chicken and ripe avocado. Customize cheese choice based on preference for blue cheese or cheddar.