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Dave's Eats

Pesto Chicken and Avocado Bacon Salad Wraps (x2 scale)

Recipe by user david

Wholesome tortilla wraps filled with pesto, grilled chicken, avocado, bacon, cheese, and a quick homemade Caesar-style dressing.

Prep: 20 min
½ x1 x2
or click any ingredient amount to scale
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Serves 8

These colorful salad wraps combine a creamy homemade Caesar-style dressing with basil pesto, grilled chicken, and crunchy lettuce, plus rich avocado, smoky bacon, and tangy cheese for a satisfying lunch or easy dinner. They’re great for warm-weather gatherings (like Memorial Day) because they’re simple to assemble and can be served at room temperature, or lightly warmed in a skillet for a toasty wrap. Tip: toss the salad with only half the dressing to keep it crisp, then drizzle extra on the finished wraps; warm tortillas briefly so they fold without cracking (especially if using gluten-free tortillas).

  • 1 cup 1 cup (220 g) mayonnaise
  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (81 g) extra-virgin olive oil
  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (89 g) lemon juice
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) dijon mustard
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) Worcestershire sauce
  • 2 to 4 cloves 2 to 4 cloves garlic, grated
  • kosher salt, to taste
  • black pepper, to taste
  • 2⁄3 cup 2⁄3 cup grated parmesan cheese, grated
  • 1 cup 1 cup (220 g) mayonnaise
  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (81 g) extra-virgin olive oil
  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (89 g) lemon juice
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) dijon mustard
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) Worcestershire sauce
  • 2 to 4 cloves 2 to 4 cloves garlic, grated
  • kosher salt, to taste
  • black pepper, to taste
  • 2⁄3 cup 2⁄3 cup grated parmesan cheese, grated

To make the dressing. Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.

  • 2 quarts 2 quarts romaine lettuce, shredded
  • 2 2 avocado, diced
  • 1⁄2 cup 1⁄2 cup fresh basil, torn
  • 2 quarts 2 quarts romaine lettuce, shredded
  • 2 2 avocado, diced
  • 1⁄2 cup 1⁄2 cup fresh basil, torn

To make the wraps. In a large salad bowl, combine the lettuce, avocado, and basil. Toss with 1/2 of the dressing.

  • 8 8 large tortilla
  • gluten free tortilla (optional), optional
  • 1 cup 1 cup basil pesto
  • 2 to 3 cups 2 to 3 cups grilled chicken, cubed
  • 12 slices 12 slices bacon, cooked crisp
  • 1 cup 1 cup mild blue cheese, crumbled or cheddar cheese, shredded
  • 8 8 large tortilla
  • gluten free tortilla (optional), optional
  • 1 cup 1 cup basil pesto
  • 2 to 3 cups 2 to 3 cups grilled chicken, cubed
  • 12 slices 12 slices bacon, cooked crisp
  • 1 cup 1 cup mild blue cheese, crumbled or cheddar cheese, shredded

Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the salad, chicken, bacon, and cheese. Drizzle over more dressing. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.

  • extra-virgin olive oil, for skillet, to warm
  • extra-virgin olive oil, for skillet, to warm

Serve room temp or place in a skillet with olive oil to warm. Enjoy with extra dressing and pesto.

Category:

Salads

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