
Chicken & Avocado Wrap Recipe
Roasted chicken, bacon, avocado, arugula, sprouts, cucumber, red onion, mayo (choice of side)
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Ingredients
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Wrap
Optional garnish / side
Method
Wrap
Prepare bacon
Cook bacon until crisp (in skillet over medium heat 8–10 minutes, or in 400°F/200°C oven 12–15 minutes). Transfer to paper towels to drain, then chop into bite-size pieces.
Prepare chicken
If using pre-roasted chicken, shred or thinly slice into strips about 1/2 inch wide. If starting with raw breast, roast at 425°F/220°C for 18–22 minutes after seasoning with salt and pepper, then rest 5 minutes and slice.
Make avocado mayo dressing
Halve and pit the avocado. Scoop half of the avocado into a bowl and mash lightly. Add mayonnaise (1/2 cup), lime juice (1 tbs), Dijon mustard (1 tsp), olive oil (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir until combined — a few small avocado chunks are fine. Taste and adjust seasoning or lime for brightness. Reserve the other avocado half for slices.
Assemble wraps
Lay one flour tortilla flat. Spread about 3 tbsp of the avocado-mayo mixture over the center of the tortilla in a horizontal line. Layer roughly 1/2 cup roasted chicken, 1–2 strips chopped bacon (about 1/4 cup), a handful (1/2 cup) arugula, 1/4 cup sprouts, 3–4 cucumber slices, a few thin red onion slices, and 2–3 avocado slices. Season lightly with additional black pepper if desired.
Roll and finish
Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly toward the top to form a secure wrap. Repeat with remaining tortillas and fillings. If you like, grill the wrap seam-side down in a dry skillet over medium heat 1–2 minutes per side to seal and warm through.
Slice and serve
Slice each wrap in half on the diagonal. Serve immediately with your choice of side (chips or salad) and lemon wedges for squeezing.
