Hey y'all! If you're looking for a fresh, flavor-packed lunch or a satisfying light dinner, these Pesto Chicken and Avocado Bacon Salad Wraps are calling your name. Imagine tender chicken, creamy avocado, smoky bacon, and zesty pesto all bundled up in a soft wrap—it's a handheld feast you won't want to miss. Whether you're meal prepping for the week or serving up a healthy option at your next picnic, this recipe delivers on taste and convenience. Let’s get cooking!
Why You'll Love This Pesto Chicken and Avocado Bacon Salad Wraps Recipe
- Bursts with savory, creamy, and crispy textures in every bite.
- Quick and easy—ready in just 30 minutes, perfect for busy days.
- Packed with protein and healthy fats to keep you fuller longer.
- Versatile for meal prep, picnics, or grabbing lunch on the go.
- A crowd-pleaser that’s customizable for every palate!
Ingredients for Pesto Chicken and Avocado Bacon Salad Wraps
- 2 cups cooked chicken breast, shredded or chopped
- 6 slices bacon, cooked crispy and chopped
- 1 large ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ⅓ cup pesto (homemade or store-bought)
- 2 tablespoons mayonnaise or Greek yogurt
- 2 cups baby spinach or mixed greens
- 4 large flour tortillas or low-carb wraps
- Salt and pepper, to taste
Directions: How to Make Pesto Chicken and Avocado Bacon Salad Wraps
Step 1: Prep the Chicken and Mix the Salad
Place the cooked chicken in a large mixing bowl. Add pesto, mayonnaise or Greek yogurt, salt, and pepper. Toss until the chicken is well coated and creamy.
Step 2: Add Fresh Ingredients
Gently fold in the diced avocado, crispy bacon pieces, cherry tomatoes, and sliced red onion until evenly combined, taking care not to mash the avocado.
Step 3: Assemble the Wraps
Lay the tortillas or wraps flat. Divide the baby spinach or greens across the center of each wrap. Spoon the pesto chicken and avocado bacon salad evenly onto the greens.
Step 4: Roll and Serve
Fold in the edges of each wrap and roll tightly. Slice in half diagonally if desired, and enjoy immediately, or wrap in foil for eating later.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Notes for Pesto Chicken and Avocado Bacon Salad Wraps
- Rotisserie chicken makes this recipe even faster—find tips for shredding chicken easily.
- For a gluten-free version, use gluten-free wraps or hearty lettuce leaves.
- Mash a little avocado for extra creaminess without extra mayo or yogurt.
Variations: Make Pesto Chicken and Avocado Bacon Salad Wraps Your Way
- Vegetarian: Skip the chicken and bacon, add roasted chickpeas or grilled tofu for protein.
- Keto/Low-Carb: Use large lettuce leaves instead of tortillas for a lighter, carb-friendly wrap.
- Spicy: Mix in a diced jalapeño or a splash of hot sauce for a fiery twist.
Required Equipment for Pesto Chicken and Avocado Bacon Salad Wraps
- Large mixing bowl
- Cutting board and knives
- Skillet (for cooking bacon)
- Measuring cups and spoons
- Spatula or large spoon
Storage Instructions: Keep Your Pesto Chicken and Avocado Bacon Salad Wraps Fresh
- Store assembled wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 2 days.
- The chicken salad mixture (without avocado) will keep for 3-4 days; add fresh avocado before serving for best texture.
Suggested Pairings & Serving Recommendations for Pesto Chicken and Avocado Bacon Salad Wraps
- Serve with a side of crisp veggie sticks and hummus for extra crunch.
- Pairs well with fresh fruit salad or a glass of iced tea for a refreshing lunch.
- Try with a simple side salad to round out the meal.
Pro Tips for the Best Pesto Chicken and Avocado Bacon Salad Wraps
- Warm the wraps for 10 seconds in the microwave before filling for better pliability and a softer bite.
- Pat the cooked bacon with paper towels to remove excess grease, keeping your wrap crisp, not soggy.
- If prepping ahead, check out these meal prep chicken tips to save time and ensure juicy, tender chicken every time.
FAQ: Pesto Chicken and Avocado Bacon Salad Wraps
- Can I use leftover grilled chicken?
- Definitely! Leftover grilled or roasted chicken works perfectly and adds extra flavor.
- Is the wrap keto-friendly?
- Just swap the tortilla for lettuce or a low-carb wrap, and you're all set for a keto meal.
- How do I keep the avocado from browning?
- Toss the diced avocado with a little lemon juice before mixing it in, which will keep it fresh and green longer.
Ingredients
- 2 cups cooked chicken breast, shredded
- ⅓ cup basil pesto sauce
- 1 ripe avocado, sliced
- 6 slices bacon, cooked and crumbled
- 2 cups mixed salad greens
- ½ cup cherry tomatoes, halved
- 4 large flour tortillas
- Salt and pepper, to taste
Instructions
-
1In a mixing bowl, toss the shredded chicken with the basil pesto until evenly coated.
-
2Lay the tortillas on a flat surface and layer with mixed salad greens and halved cherry tomatoes.
-
3Top each wrap with sliced avocado and crumbled bacon.
-
4Add the pesto chicken mixture over the vegetables in each tortilla. Season with a little salt and pepper if desired.
-
5Fold in the sides of the tortilla and roll up tightly to form wraps. Slice in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!