Ingredients
Meat and Proteins
- 1 lb chicken thighs
- 8 slices bacon
- 8 oz fresh mozzarella, sliced into 8 slices
- 2 avocados, diced
- 8 basil leaves
- 1/2 cup pesto
- 4 large tortillas or wraps
- Salt and pepper, to taste
Dairy
Produce
Condiments and Others
Instructions
- Bake the bacon: Place the bacon slices on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes until crispy. Remove and drain on paper towels.
- Grill the chicken: Season the chicken thighs with salt and pepper. Preheat a grill over medium-high heat. Place the chicken on the grill and cook for about 4 minutes per side or until fully cooked through. Remove from heat and slice or dice the chicken into bite-sized pieces.
- Assemble the wraps: Lay out each tortilla and spread 2 tablespoons of pesto evenly over it. Top each wrap with a quarter of the grilled chicken, a quarter of the diced avocado, 2 slices of crispy bacon, 2 slices of fresh mozzarella, and 2 basil leaves. Fold the tortillas tightly into a burrito shape, placing the seam side down to secure the filling.
- Grill the wraps: Using the same grill set to medium-high heat, place the assembled wraps seam side down onto the grill. Grill for 4 to 5 minutes until the wraps are golden brown and the cheese inside is slightly melted. Flip carefully if needed to ensure even grilling.
Notes
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce before wrapping.
- Make sure to not overfill the wraps to prevent tearing during grilling.
- Use fresh pesto for the best flavor; store-bought works in a pinch.
- Leftovers can be wrapped tightly in foil and refrigerated for up to 2 days, then reheated on a grill or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
