Pesto Chicken and Avocado Bacon Salad Wraps

This pesto chicken and avocado bacon salad wrap is the kind of meal that works just as well for lunch as it does for dinner. If you’re looking for fresh summer recipes, this one brings together grilled chicken, crisp greens, creamy avocado, smoky bacon, and basil pesto in every bite.

Everything gets wrapped up with Caesar-style greens, creating a colorful and satisfying combination. It’s simple to put together, full of flavor, and flexible too—use leftover grilled chicken or try it with a black pepper version fresh off the grill.

One of the best parts is how versatile these wraps are. They’re just as delicious served warm as they are chilled, which makes them perfect for busy days or relaxed meals when you want something easy but still really good.

Funny enough, this is one of the first wrap recipes I’ve ever shared. I used to avoid making wraps and burritos altogether, mostly because I found them tricky to photograph. It sounds a bit silly, but sometimes those little things can hold you back.

Lately, though, I’ve been leaning into recipes that feel new and exciting, and wraps definitely fit the mood. They’re fun, fresh, and a great way to switch things up, especially during the warmer months.

I actually made these right before heading out of town recently, hoping I’d have time to share them in time for Memorial Day. I’m so glad it worked out, because they’re perfect for using up leftover chicken or throwing together for a casual get-together.

Pesto Chicken and Avocado Bacon Salad Wraps

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This pesto chicken and avocado bacon salad wrap is the kind of meal that works just as well for lunch as it does for dinner. If you’re looking for fresh summer recipes, this one brings together grilled chicken, crisp greens, creamy avocado, smoky bacon, and basil pesto in every bite.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Caesar dressing:

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• 1/2 cup mayo
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons dijon mustard
• 2 teaspoons Worcestershire sauce
• 1-2 cloves garlic, grated
• kosher salt and black pepper
• 1/3 cup grated parmesan

Wraps:

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• 4 large tortillas
• gluten free tortillas (optional)
• 4 cups shredded lettuce
• 1 avocado, diced
• 1/4 cup fresh basil, torn
• 1/2 cup basil pesto
• 1-1 1/2 cups grilled chicken, cubed or shredded
• 6 slices cooked bacon, crumbled
• 1/2 cup crumbled blue cheese or shredded cheddar

Instructions

1. To make the dressing, combine all ingredients in a bowl or glass jar. Taste and adjust with salt and pepper as needed.
2. To prepare the wraps, add the lettuce, avocado, and basil to a large bowl. Toss with half of the dressing until evenly coated.
3. Warm each tortilla in the microwave for about 20 seconds, one at a time. Spread a layer of pesto over the surface, then add the dressed salad, followed by the chicken, bacon, and cheese. Drizzle with a bit more dressing.
4. Fold in the sides and ends of the tortilla, then roll tightly to enclose the filling. Repeat with the remaining ingredients.
5. Serve at room temperature, or warm in a skillet with a little olive oil. Enjoy with extra dressing and pesto on the side.

Notes

Grilled Black Pepper Chicken: In a bowl, toss the chicken tenders with olive oil, Cajun or fajita seasoning, and a generous pinch of black pepper until evenly coated.

Grill the chicken for 10–12 minutes, turning halfway through, until lightly charred and fully cooked.

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