Description
These Pesto Chicken and Avocado Bacon Salad Wraps are the perfect combination of creamy, savory, and fresh flavors. Packed with juicy chicken, crispy bacon, creamy avocado, and a punch of basil pesto, they make a quick and satisfying meal. Ideal for lunch, picnics, or a light dinner, these wraps are low-carb, gluten-free (if using gluten-free wraps), and full of protein.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 4 slices of bacon, cooked until crispy and crumbled
- 1 ripe avocado, diced
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup plain Greek yogurt or mayonnaise (for creaminess)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup fresh baby spinach or mixed greens
- 4 large flour tortillas or low-carb wraps
- Salt and black pepper, to taste
- Fresh lemon juice (optional, for extra brightness)
Instructions
- Prepare the Chicken Salad:
In a large bowl, combine the shredded chicken, crumbled bacon, diced avocado, cherry tomatoes, and red onion. - Add Creaminess:
Stir in the basil pesto and Greek yogurt (or mayonnaise) until everything is well coated. Season with salt, pepper, and a squeeze of fresh lemon juice if desired. - Assemble the Wraps:
Lay out the tortillas or wraps. Place a handful of spinach or mixed greens in the center of each wrap. Top with a generous portion of the chicken avocado salad. - Wrap It Up:
Fold the sides of the tortilla inward, then roll it up tightly from the bottom. Slice in half if preferred. - Serve:
Enjoy immediately, or wrap tightly in foil or parchment paper for an on-the-go meal.
Notes
- For a low-carb option, use lettuce leaves instead of tortillas.
- Add shredded mozzarella or feta for an extra cheesy twist.
- Rotisserie chicken works great for convenience.
- Adjust pesto quantity based on your taste preference.