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If you’re looking for a fresh, vibrant meal that’s quick to pull together yet packed with flavor, the Pesto Chicken and Avocado Salad Wraps Recipe might just become your new go-to. This dish brilliantly combines creamy avocado, tender grilled chicken, and herbaceous basil pesto all wrapped up in a soft tortilla, delivering a perfect balance of textures and bright, zesty tastes that feel both satisfying and light. Whether you need a speedy lunch or a crowd-pleasing picnic option, these wraps bring a satisfying crunch and a burst of garden-fresh goodness in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing an essential role in building layers of flavor and texture. From the creaminess of avocado and mayonnaise to the punchy zest of lemon juice and Dijon mustard, every item contributes to making these wraps absolutely irresistible.
- 1/2 cup mayonnaise: Adds a rich, creamy base that binds the salad ingredients perfectly.
- 3 tablespoons extra virgin olive oil: Provides smoothness and a subtle fruitiness that complements the pesto.
- 3 tablespoons lemon juice: Brings a fresh bright acidity to balance richness.
- 2 teaspoons Dijon mustard: Offers a gentle tang that enhances the depth of flavor in the dressing.
- 2 teaspoons Worcestershire sauce: Adds a savory umami kick that rounds out the dressing beautifully.
- 1-2 cloves garlic, grated: Infuses the dish with aromatic intensity that wakes up every other ingredient.
- Kosher salt and black pepper, to taste: Essential for seasoning and bringing out the best in all components.
- 1/3 cup grated Parmesan: Introduces a salty, nutty element that pairs wonderfully with basil pesto.
- 4 large tortillas (gluten-free optional): The perfect handheld vessel for this delicious combination.
- 4 cups shredded lettuce: Adds crispness and a cool contrast to the creamy and savory fillings.
- 1 avocado, diced: Brings buttery creaminess and a luscious texture to every bite.
- 1/4 cup fresh basil, torn: Intensifies the herbal notes complementing the pesto’s vibrant flavor.
- 1/2 cup basil pesto: The star ingredient delivering a fragrant, nutty punch of basil and garlic.
- 1 to 1 1/2 cups grilled chicken, cubed or shredded: Adds protein and a smoky char that makes this wrap truly satisfying.
- 1/2 cup crumbled blue cheese or shredded cheddar: Offers a bold, creamy sharpness that contrasts beautifully with the other flavors.
How to Make Pesto Chicken and Avocado Salad Wraps Recipe
Step 1: Prepare the Creamy Dressing
Begin by whisking together your mayonnaise, extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, and grated garlic in a bowl or glass jar. Season with kosher salt and black pepper, then stir in the grated Parmesan. This dressing will tie all the flavors together, so be sure to taste and adjust the seasoning to your liking—it should be zesty, creamy, and full of bright, savory notes.
Step 2: Toss the Salad Base
In a large salad bowl, combine the shredded lettuce with the diced avocado and torn fresh basil. Toss this green mix gently with half of the prepared dressing to lightly coat the leaves and avocado. This creates a flavorful, crisp foundation with just enough creaminess and herbal freshness to elevate every bite in your wraps.
Step 3: Assemble the Wraps
To make the wraps easier to fold and less likely to tear, microwave each tortilla for about 20 seconds to soften them. Spread a generous layer of basil pesto across the warmed tortilla. Then, pile on the lightly dressed salad mixture, add your cubed or shredded grilled chicken, and sprinkle the crumbled blue cheese or shredded cheddar on top. Drizzle a little more dressing over everything before folding the sides in and rolling the wrap up tightly.
Step 4: Serve and Enjoy
These wraps can be enjoyed immediately at room temperature or warmed in a skillet with a drizzle of olive oil for a slightly crispy outer layer. Don’t forget to have extra pesto and dressing on hand—they make fabulous dipping sauces that amp up the flavors in every bite. This final step truly transforms the Pesto Chicken and Avocado Salad Wraps Recipe into a fun, satisfying meal perfect for any occasion.
How to Serve Pesto Chicken and Avocado Salad Wraps Recipe
Garnishes
Fresh, vibrant garnishes elevate your wraps from simple to stunning. Try sprinkling torn basil leaves or a few pinches of extra Parmesan on top. A wedge of lemon on the side can add an extra zesty punch for those who like a little more brightness. For an eye-catching touch, a small handful of microgreens or sprouts sprinkled over the wraps brings fresh color and texture.
Side Dishes
Complement your wraps with light, easy sides that won’t overpower their delicate flavors. Crisp vegetable chips, such as kale or sweet potato, offer wonderful crunch without heaviness. A small mixed green salad drizzled with extra lemon juice or a simple cucumber and tomato salad with olive oil and herbs pairs beautifully, keeping the meal balanced and refreshing.
Creative Ways to Present
For gatherings, slice these wraps diagonally and arrange them on a long platter with small bowls of pesto, dressing, and an extra sprinkle of cheese for dipping and topping. Wrapping them in parchment paper or colorful napkins turns each wrap into a portable, gift-like creation perfect for picnics or lunchboxes. For a lunch buffet, setting them up as build-your-own wraps with all components separately allows guests to customize to their taste.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in plastic wrap or store individually in an airtight container in the fridge for up to 2 days. To keep the tortillas from becoming soggy, try assembling the wraps without the dressing initially and add it just before serving.
Freezing
Freezing is not recommended for this Pesto Chicken and Avocado Salad Wraps Recipe because fresh ingredients like avocado and lettuce don’t freeze well and can become watery or mushy upon thawing. For best texture and flavor, prepare fresh or store refrigerated leftovers instead.
Reheating
If you prefer your wraps warm, gently reheat them in a skillet over medium-low heat with a drizzle of olive oil to crisp the outside without drying out the contents. Avoid microwaving to preserve texture, especially with the fresh basil and avocado inside.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time while still giving that characteristic herbaceous flavor. Just choose a good-quality pesto to keep the taste bright and fresh.
What type of chicken is best for the wraps?
Grilled chicken is ideal because it adds a smoky flavor that complements the pesto beautifully. You can use leftover rotisserie chicken or quickly grill chicken breasts and shred or cube them to keep things easy and flavorful.
Can I make this recipe dairy-free?
Yes! You can substitute the mayo with a dairy-free version, omit the cheese or replace it with dairy-free alternatives, and check that your pesto doesn’t contain cheese—or swap it for a nut-based pesto without dairy. This way, you’ll still enjoy all the fresh flavors with a dairy-free twist.
What if I don’t have tortillas? What can I use instead?
If tortillas aren’t handy, large lettuce leaves like romaine or butter lettuce make a great low-carb, crunchy alternative. You can also try flatbreads, naan, or even pita bread for a slightly different but equally delicious presentation.
How long do these wraps stay fresh once assembled?
They’re best eaten the same day to enjoy the crisp texture of the lettuce and freshness of the avocado. If you need to store them, keep them refrigerated and consume within 24 hours, but the wraps might lose a bit of their crunch and the avocado may darken slightly.
Final Thoughts
Making the Pesto Chicken and Avocado Salad Wraps Recipe is one of those joyful kitchen projects that rewards you instantly with a delicious, wholesome meal. It’s fresh, flavorful, and satisfying—perfect for a quick lunch, light dinner, or packed picnic. Don’t hesitate to give it a try and make it your own by tweaking the cheese or herbs; once you start, these wraps will likely become a beloved staple in your recipe collection.
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Pesto Chicken and Avocado Salad Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad Wrap
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Pesto Chicken and Avocado Salad Wraps are a vibrant and flavorful meal featuring a creamy homemade dressing, fresh basil pesto, tender grilled chicken, and creamy avocado wrapped in soft tortillas. Ready in just 20 minutes, these wraps are perfect for a quick lunch or a light dinner, combining fresh greens, zesty flavors, and satisfying protein in every bite.
Ingredients
For the Dressing:
- 1/2 cup mayonnaise
- 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, to taste
- 1/3 cup grated Parmesan
For the Wraps:
- 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 to 1 1/2 cups grilled chicken, cubed or shredded
- 1/2 cup crumbled blue cheese or shredded cheddar
Instructions
- Prepare the Dressing: In a bowl or glass jar, combine mayonnaise, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, salt, pepper, and Parmesan. Mix well and taste to adjust seasoning as needed.
- Toss the Salad: In a large salad bowl, mix together shredded lettuce, diced avocado, and torn basil leaves. Coat the mixture evenly with half of the prepared dressing and toss gently to combine.
- Assemble the Wraps: Microwave one tortilla for about 20 seconds to soften it. Spread a generous layer of basil pesto onto the tortilla, then add the dressed salad mixture, cubed or shredded grilled chicken, and your choice of crumbled blue cheese or shredded cheddar. Drizzle with remaining dressing. Fold the tortilla over the filling, fold in the sides, and roll it up tightly. Repeat with the remaining tortillas and ingredients.
- Serve: Enjoy the wraps at room temperature or warm them lightly in a skillet with a drizzle of olive oil until heated through. Serve with extra dressing and basil pesto on the side if desired.
Notes
- Grilled chicken can be prepared in advance or substituted with rotisserie chicken for convenience.
- Microwaving the tortilla softens it and makes rolling easier; alternatively, warming in a skillet works well.
- Use gluten-free tortillas to make this recipe gluten-free.
- Blue cheese adds a tangy note, but cheddar provides a milder flavor – choose based on your preference.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
