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
- 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.
- 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.
- 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.
- 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.