Chicken & Avocado Wrap Recipe

Prepare bacon and chicken

If bacon is not yet cooked, fry or bake 6 strips until crisp (about 8–12 minutes in a 200°C/400°F oven or 8 minutes in a skillet over medium heat). Drain on paper towels and chop into bite-size pieces. If using leftover roasted chicken, shred or slice into thin strips. If using raw chicken, roast or pan-sear until internal temperature reaches 75°C/165°F, then cool and slice.

Prepare vegetables

Thinly slice the red onion very fine. Halve, pit, and slice the avocado: scoop out flesh and either slice or roughly mash with a fork. Thinly slice the cucumber lengthwise into ribbons or rounds. Measure out arugula and sprouts.

Make mayo dressing

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard (if using), 1 teaspoon olive oil, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning with more lemon, salt or pepper as desired.

Assemble wraps

Lay one tortilla flat. Spread about 2 tablespoons of the mayo dressing down the center of the tortilla, leaving 2–3 cm (1 inch) clear at the edges. Add a quarter of the shredded chicken (about 1/2 cup), 1/4 of the chopped bacon, a few slices of avocado (or 1/4 of the mashed avocado), 1/2 cup arugula, 1/4 cup sprouts, several cucumber slices, and a few thin red onion slices. Drizzle a little extra dressing on top if you like.

Roll the wrap

Fold the sides of the tortilla over the filling, then tightly roll from one edge to the other to enclose. If serving immediately, place seam-side down. For a warm/crisp exterior, heat a nonstick pan over medium heat and toast the wrap seam-side down for 1–2 minutes per side until golden and lightly crisp, pressing gently with a spatula.

Slice and serve

Using a sharp knife, slice each wrap in half on the diagonal. Serve immediately with the optional side. Garnish with an extra lemon wedge if desired.

If serving a salad side: toss the mixed salad greens with a squeeze of lemon and a drizzle of olive oil, and a pinch of salt and pepper. If serving chips, place them in a small bowl alongside the wrap.