Pesto Chicken Avocado Salad Wraps
Easy Pesto Chicken Avocado Salad Wraps with pesto-tossed shredded chicken, creamy avocado, crisp romaine, cherry tomatoes, and parmesan rolled tight in a large flour tortilla and sliced on the diagonal. Fresh lunch ready in 15 minutes. Make-ahead up to 12 hours.
Equipment
- Large dry skillet (for warming tortillas)
- Sharp knife and cutting board
- Mixing bowl (for tossing chicken in pesto)
- Plastic wrap (for make-ahead wrapping)
Ingredients
Pesto Chicken Avocado Wraps
- 2 cups cooked chicken, shredded or thinly sliced rotisserie, grilled, or pan-seared — toss warm
- 4 tbsp basil pesto divided — 2 tbsp tossed with chicken, 1 to 2 tbsp spread on tortillas
- 1 ripe avocado, sliced into thin wedges toss in pesto or lemon juice to prevent browning
- 2 cups crisp romaine lettuce, torn or chopped
- 0.5 cup cherry tomatoes, halved and patted dry
- 2 tbsp freshly grated parmesan
- 2 large 10-inch flour tortillas warmed in a dry skillet 20 seconds per side
- salt and black pepper to taste
Instructions
- Toss warm shredded or sliced chicken with 2 tablespoons of pesto until evenly coated.
- Warm the flour tortillas in a dry skillet for 20 seconds per side until pliable.
- Lay a warm tortilla flat. Spread 1 to 2 tablespoons of pesto across the surface, leaving a 1-inch border on all edges.
- Layer romaine across the center. Add pesto-tossed chicken over the romaine. Add avocado slices, halved tomatoes, and grated parmesan.
- Fold the sides in toward the center. Roll tightly from the bottom up, pressing filling back toward you to keep compact.
- Wrap tightly in plastic wrap if making ahead. Refrigerate up to 12 hours. Slice on the diagonal with one firm downward press before serving.
Notes
Warm the tortilla before rolling — cold tortillas crack. Toss chicken in pesto while still warm for maximum flavor absorption. Layer romaine against the pesto-spread tortilla first to act as a moisture barrier and prevent sogginess. Pat tomatoes dry before adding. Toss avocado in pesto to prevent browning. Roll tightly — a loose wrap falls apart when sliced. Slice on the diagonal with one firm downward press. For make-ahead: wrap tightly in plastic wrap, refrigerate up to 12 hours, slice just before eating.