Pesto Chicken and Avocado Wraps
These hearty wraps are filled with tender sliced pesto chicken, creamy ripe avocado, crisp romaine lettuce, and sun-ripened tomatoes all bundled in a large soft tortilla. They are easy to assemble ahead of time and hold together beautifully when wrapped tightly in foil.
Satisfying pesto chicken wraps with avocado that are perfect for packing and eating on the go at a picnic.
Nutrition per serving
Ingredients
main
base
filling
sauce
Instructions
Cook the Chicken
Season the sliced chicken with salt and pepper. Cook in a lightly oiled skillet over medium-high heat for 6 to 7 minutes per side until golden and cooked through. Allow to rest and cool slightly.
Toss with Pesto
Toss the cooked chicken slices with basil pesto in a bowl until every piece is evenly and generously coated with the sauce.
Assemble the Wraps
Lay each tortilla flat and layer with shredded romaine, tomato slices, avocado, and pesto chicken. Do not overfill or the wrap will be difficult to roll closed.
Roll and Wrap
Fold in the sides of the tortilla and roll firmly from the bottom to form a tight burrito-style wrap. Wrap each one tightly in foil and refrigerate until ready to pack into the cooler.
Substitutions
Common mistakes
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