Pesto Chicken Avocado Wraps (Print Version)
Grilled chicken, crisp bacon, avocado, salad greens and pesto wrapped in whole wheat tortillas.
# Ingredients:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
4 slices turkey bacon
06 -
1 ripe avocado, sliced
07 -
1 cup mixed salad greens (arugula, spinach, or baby kale)
08 -
4 whole wheat tortillas
09 -
3 tablespoons pesto sauce
→ Optional Garnishes
10 -
1/2 cup cherry tomatoes, halved
11 -
1 tablespoon lemon juice
# Steps:
01 -
Brush chicken breasts evenly with olive oil, then season both sides with salt and freshly ground black pepper.
02 -
Preheat a grill pan or outdoor grill to medium-high. Grill chicken breasts for 6 to 7 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and allow to rest for 5 minutes before slicing into strips.
03 -
While chicken is grilling, place turkey bacon in a skillet over medium heat. Cook for 4 to 5 minutes on each side or until crispy. Transfer to a paper towel-lined plate to drain.
04 -
Arrange tortillas flat on a clean surface. Spread a thin, even layer of pesto sauce over each tortilla.
05 -
Place a portion of grilled chicken strips and 1 to 2 slices of turkey bacon in the center of each tortilla. Add avocado slices, mixed salad greens, and cherry tomatoes if desired. Drizzle with lemon juice if using.
06 -
Fold in the sides of each tortilla and roll up tightly to secure the filling. Slice each wrap in half before serving. Serve immediately or refrigerate for later.
# Notes:
01 -
For optimal freshness, wraps can be made in advance and kept chilled for up to 6 hours before serving.
02 -
Thoroughly rest grilled chicken before slicing to maintain juiciness.