Description
Experience the vibrant flavors of summer with these Pesto Chicken and Avocado Bacon Salad Wraps. Juicy chicken coated in homemade pesto, creamy avocado, and crispy bacon are rolled up in a soft tortilla for a delightful meal that’s quick to prepare and perfect for picnics, barbecues, or a relaxing day at home. Enjoy this delicious blend of textures and tastes that will have everyone asking for more!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup pesto sauce (store-bought or homemade)
- 2 ripe avocados, sliced
- 6 slices thick-cut bacon
- 4 large flour tortillas
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Instructions
- Preheat grill or skillet to medium heat and season chicken with salt and pepper.
- Grill or sauté chicken for about 6-8 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
- For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper until smooth.
- Spread pesto on each tortilla. Layer with sliced chicken, avocado, bacon, cherry tomatoes, and spinach.
- Roll tightly like burritos and slice in half to serve.
Nutrition
- Serving Size: 1 wrap (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - Marinate chicken in pesto for at least 30 minutes before cooking for added flavor. - Substitute turkey bacon or tofu for a healthier option. - Store wraps in an airtight container in the fridge for up to three days; reheat gently in a skillet.