Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup high-quality basil pesto (homemade or store-bought)
- 1 large ripe avocado, diced
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh mixed greens or baby spinach
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely minced
- 4 large flour tortillas or grain-free wraps
- Salt and freshly cracked black pepper to taste
Instructions
- Start by placing your shredded chicken in a large mixing bowl. Add the basil pesto and the minced red onion. Use a large spoon to toss the chicken until every piece is thoroughly coated in the pesto. In a separate small bowl, toss your diced avocado with the tablespoon of lemon juice; this adds a bright citrus note and prevents the avocado from browning. Fold the avocado pieces and the crumbled bacon gently into the chicken mixture, being careful not to mash the avocado too much.
- Add the halved cherry tomatoes to the bowl. Sprinkle a pinch of salt and a generous amount of black pepper over the mixture. Give it one final, gentle toss. Taste the filling at this point—if you want more zing, add an extra teaspoon of lemon juice or a dash of red pepper flakes for heat. The consistency should be chunky and creamy from the avocado and pesto binding the ingredients together.
- Lay your tortillas flat on a clean work surface. If your tortillas are stiff, warm them in a dry skillet for 10 seconds per side to make them more pliable. Place a handful of mixed greens in the center of each tortilla. Scoop a generous portion of the pesto chicken salad onto the bed of greens. Fold the sides of the tortilla inward, then roll from the bottom up as tightly as possible. Slice each wrap diagonally and serve immediately.
- Cook Time: 25 minutes