Avocado, Chicken, Bacon Wrap Recipe

Prepare and Season

Pat chicken breasts dry with paper towels. Pound to an even thickness (~3/4 inch) if very uneven. Rub both sides with 1 tablespoon olive oil, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Grill or Pan-Sear

Heat a grill pan or skillet over medium-high heat and brush with 1 teaspoon olive oil. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly against the grain into strips suitable for wrapping.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons prepared basil pesto, 2 tablespoons sour cream, 1 teaspoon lemon juice, and 1/2 teaspoon minced garlic until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or consistency with an additional tablespoon of buttermilk if you prefer a thinner dressing. Chill in refrigerator while assembling wraps.

Warm the spinach tortillas briefly: place on a dry skillet over medium heat 10–15 seconds per side or microwave each for 10 seconds wrapped in a damp paper towel. Warming makes them more pliable and easier to roll.

Lay one warm tortilla flat. Spread about 1½ tablespoons of basil pesto ranch dressing down the center of the tortilla, leaving a 1-inch border at the edges.

Layer 1½ cups mixed fresh greens down the center over the dressing. Arrange 3–4 tomato slices and a few thin red onion slices on top of the greens.

Scatter 1/4 cup shredded mixed cheese over the vegetables, then add 1–2 slices of cooked bacon (chopped) per wrap (equivalent to 1.5 slices worth) and 4–5 slices of the grilled chicken.

Add fan of avocado slices (about 1/4 of the avocado per wrap) on top. Drizzle an additional 1 teaspoon of dressing over the filling if you like extra sauce.

To roll: fold the bottom edge up over the filling, fold the left and right sides in, then continue rolling tightly away from you to form a sealed wrap. Secure with 2 toothpicks if needed and repeat for remaining wraps.

If you prefer a warm, pressed wrap: heat a skillet or panini press over medium heat. Brush the exterior lightly with a few drops of olive oil and grill each wrap 1–2 minutes per side until lightly golden and sealed. Remove toothpicks before serving.

Slice each wrap in half on a slight diagonal and serve with lime or lemon wedges on the side and any extra basil pesto ranch for dipping.

Serve immediately. To store leftovers, wrap tightly in plastic wrap or place in an airtight container and refrigerate up to 24 hours (avocado may brown—brush with a little lemon juice to slow oxidation). Dressing will keep separately in the refrigerator for up to 3–4 days.