Irresistible Pesto Chicken and Avocado Bacon Salad Wraps

You’re about to embark on a culinary adventure that combines the creamy delight of avocado, the tantalizing aroma of pesto, and the satisfying crunch of bacon. Pesto Chicken and Avocado Bacon Salad Wraps are not just food; they are a symphony of flavors that dance on your palate. Coconut milk chicken dish Imagine taking a bite and being met with the freshness of herbs, the richness of avocado, and a hint of savory bacon. It’s pure bliss wrapped in a tortilla.

This dish is perfect for sunny picnics, casual gatherings, or even as a quick lunch when you need to impress someone special. Picture yourself enjoying these wraps while lounging in the sun, laughter filling the air as you savor each delicious bite. The anticipation builds as you realize this meal isn’t just easy to make; it’s also bound to be a crowd-pleaser.

I once made these wraps for a family gathering, and let me tell you: my cousin’s eyes lit up like it was Christmas morning when he took his first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts depending on how many hungry mouths you’re feeding.
• Pesto Sauce: Homemade or store-bought works; just ensure it’s fresh for maximum flavor.
• Avocados: Choose ripe avocados that yield slightly when pressed but aren’t mushy.
• Bacon: I recommend thick-cut bacon for that extra crunch and flavor.
• Fresh Spinach or Lettuce: Adds a refreshing crunch; wash and dry thoroughly before use.
• Tortillas: Opt for large flour or whole wheat tortillas to hold all those delicious fillings.

The full ingredients list, including measurements, is provided in the recipe card directly below. Creamy lemon ricotta pasta.

Let’s Make it together

Cook the Chicken: Begin by preheating your grill or skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side until golden brown.

Prepare the Bacon: While the chicken cooks, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels to absorb excess grease before chopping into bite-sized pieces.

Make Pesto Mixture: In a bowl, combine shredded chicken with pesto sauce until well-coated. You want every piece of chicken to bask in that herbaceous goodness.

Assemble Your Wraps: Lay out your tortillas flat on a clean surface. Start layering with spinach or lettuce followed by the pesto chicken mixture, avocado slices, and crispy bacon bits.

Roll It Up!: Carefully roll each tortilla tightly from one end to another, tucking in the sides as you go to create a neat wrap. Slice each wrap in half diagonally for an appealing presentation.

Enjoy your wraps immediately or wrap them in foil for later! These Pesto Chicken and Avocado Bacon Salad Wraps are best enjoyed fresh but can last in the fridge for about one day if stored properly. Bacon and potato quiche.

Each step brings you closer to enjoying this delightful dish. Just imagine the aroma wafting through your kitchen as everything comes together perfectly!

In conclusion, whether you’re at home or on-the-go, these Pesto Chicken and Avocado Bacon Salad Wraps will surely steal the show at any gathering! For more inspiration, check out this garlic butter green beans recipe.

Perfecting the Cooking Process

Start by cooking the chicken first to ensure it’s juicy and flavorful. While it’s cooling, prepare the wraps with your salad ingredients for efficiency and freshness. Flavorful corn tostadas.

Add Your Touch

Feel free to substitute grilled shrimp or tofu for the chicken to make it vegetarian-friendly. Add some spicy mustard or hot sauce for an extra kick.

Storing & Reheating

Store leftover wraps in an airtight container in the refrigerator. To enjoy later, reheat them gently in the microwave for about 30 seconds, ensuring they don’t get soggy.

Cooking these Pesto Chicken and Avocado Bacon Salad Wraps always brings back memories of summer picnics with friends. Their smiles as they devoured these wraps made my heart warm.

FAQ

What can I substitute for bacon in this recipe?

Try turkey bacon or crispy tempeh for a delicious alternative that maintains texture.

Can I make these wraps ahead of time?

Yes, prepare them and store in the fridge but add avocado just before serving.

How do I keep my wraps from getting soggy?

Wrap them tightly in parchment paper, which helps absorb excess moisture while traveling.

Print

Pesto Chicken and Avocado Bacon Salad Wraps

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• Author: Ava Mack
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Pesto Chicken and Avocado Bacon Salad Wraps are a delightful fusion of creamy avocado, zesty pesto, and crunchy bacon, all wrapped in a soft tortilla. Perfect for picnics or quick lunches, these wraps offer a burst of flavor and freshness with every bite. Easy to prepare and customizable to your taste, they are sure to impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup pesto sauce
• 2 ripe avocados, sliced
• 6 slices thick-cut bacon
• 2 cups fresh spinach or lettuce
• 4 large flour or whole wheat tortillas

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Instructions

1. 1. Cook the Chicken: Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper, cooking for 6-7 minutes per side until golden brown. Let cool before shredding.
2. 2. Prepare the Bacon: Fry bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into pieces.
3. 3. Make Pesto Mixture: In a bowl, combine shredded chicken with pesto sauce until well-coated.
4. 4. Assemble Your Wraps: Lay tortillas flat and layer with spinach or lettuce, pesto chicken mixture, avocado slices, and crispy bacon bits.
5. 5. Roll It Up: Tightly roll each tortilla, tucking in the sides as you go. Slice in half diagonally for presentation.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying/Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 wrap (approximately 250g)
• Calories: 550
• Sugar: 2g
• Sodium: 850mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 100mg

Keywords: Substitute grilled shrimp or tofu for a vegetarian option. Add spicy mustard or hot sauce for an extra kick. Store leftovers in an airtight container; reheat gently in the microwave.