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Pesto Chicken and Avocado Bacon Salad Wraps

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (for bacon, if not pre-cooked)
  • Total Time: 20 minutes
  • Yield: 4 wraps 1x
  • Category: Main Course
  • Method: No-cook
  • Cuisine: American

Description

These Pesto Chicken and Avocado Bacon Salad Wraps are packed with bold flavors and satisfying textures. Juicy shredded chicken is tossed with creamy avocado, crispy bacon, and a vibrant pesto dressing, all wrapped in a soft tortilla or crisp lettuce for a low-carb option. Perfect for a quick lunch, meal prep, or a light, refreshing dinner.

Ingredients

Units Scale

For the Chicken Salad:

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 ripe avocado, diced
  • 4 slices cooked bacon, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup cherry tomatoes, halved (optional for extra freshness)
  • 1/4 cup shredded mozzarella or Parmesan cheese (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

For the Pesto Dressing:

  • 1/3 cup basil pesto (store-bought or homemade)
  • 2 tablespoons mayonnaise or Greek yogurt (for creaminess)
  • 1 tablespoon olive oil (optional, for a thinner consistency)

For the Wraps:

  • 4 large flour tortillas, spinach wraps, or large lettuce leaves for a low-carb option
  • Extra fresh basil or arugula (optional for added greens)

Instructions

  1. Make the pesto dressing:
    • In a small bowl, whisk together the pesto, mayonnaise (or Greek yogurt), and olive oil until smooth. Adjust consistency if needed by adding a little more olive oil.
  2. Prepare the chicken salad:
    • In a large bowl, combine the shredded chicken, diced avocado, crumbled bacon, red onion, cherry tomatoes, and cheese (if using).
    • Drizzle with lemon juice to keep the avocado fresh and bright.
    • Pour the pesto dressing over the mixture and gently toss to coat everything evenly.
    • Season with salt and pepper to taste.
  3. Assemble the wraps:
    • Lay out the tortillas or lettuce leaves.
    • Add a handful of fresh greens (like arugula or basil) if desired.
    • Spoon the pesto chicken salad onto the center of each wrap.
    • Fold in the sides and roll tightly like a burrito, or simply fold the lettuce leaves around the filling.
  4. Serve:
    • Slice the wraps in half if desired and enjoy immediately.
    • For meal prep, wrap tightly in foil or parchment paper and refrigerate for up to 2 days.

Notes

For extra crunch, add sliced cucumbers or bell peppers.

Make it dairy-free by skipping the cheese and using a dairy-free pesto.

Swap bacon for turkey bacon or omit for a lighter version.

 

Find it online: https://quickbiteskitchen.com/pesto-chicken-and-avocado-bacon-salad-wraps/