Have a delicious and easy grab-and-go lunch ready with Bacon Avocado Chicken Wraps, and customize them with your favorite flavors!
These Bacon Avocado Chicken Wraps have become a go-to favorite for my family. Especially in the warmer months when I don’t want to be in the kitchen cooking in the middle of the day.
This idea came from making chicken tacos one night. I wanted to find a way to make an even easier meal that could be eaten whenever Mike is giving me “when’s lunch?” eyes. I am really happy with these chicken wraps and I know you will love them too!
Why We Love Bacon Avocado Chicken Wraps
Chicken wraps are as versatile as they are delicious and easy to make. They are just as good hot as they are cold.
Bonus: you can add a dash of hot sauce or ranch dressing and change them up entirely!
Chicken: Slice up grilled or seared chicken breasts you made the night before. Or if you’re really looking to save on prep, wrap a rotisserie chicken from the store. Just take the skin off first.
Wrap: Burrito size tortillas, spinach wraps, tomato wraps all work great. Use whatever you prefer.
Sauce: I usually like to keep things simple with a little mayo. Then some days I add some Dijon mustard or swap out for honey mustard dressing. It’s amazing!
Filling: It’s called a bacon avocado chicken wrap for a reason. This wrap has crispy bacon and freshly sliced avocado along with lettuce and tomatoes for a fresh bite you’re going to love!
What to put in a chicken wrap
These are some of my other chicken wrap variations. There’s no wrong answer when it comes to your craving!
Spicy Chicken Wrap: Toss the grilled chicken in hot sauce before adding to the wrap. Then throw in some blue cheese crumbles in place of the provolone, or take it up another notch and use shredded pepper jack cheese.
Chicken Bacon Ranch Wrap: Use ranch dressing or ranch dip in place of the mayo and use shredded cheddar in place of the provolone.
Chicken Taco Wrap: Toss your grilled chicken slices in a little taco seasoning and a add splash of hot sauce before putting it into your wrap. I usually leave out the bacon on this one (weird, I know) and swap the avocados for some guacamole.
Mediterranean Chicken Wrap: Use a spinach wrap, toss the grilled chicken in a little Italian dressing, substitute baby spinach for the romaine, and finish things off with crumbled feta cheese and a light drizzle of balsamic glaze.
How to Make Chicken Wraps
SPREAD the mayo on the wrap
STACK UP the cheese, bacon, chicken, lettuce, avocado, and tomatoes.
ROLL the wrap-up and enjoy!
Tips & Tricks
- How to roll up a wrap: Place the fillings mostly in a square in the middle, then fold the left and right sides in about a third of the way, not quite touching, then start rolling from the bottom up, keeping sides tucked in, roll so the “flap” is on the bottom, then use a sharp knife to cut in half.
- Slice the Avocado last during prep so it doesn’t turn brown.
- If you are taking your wrap on the go wrap it in parchment or wax paper before cutting it in half so the wrap stays together a little easier.
Can I eat a chicken wrap cold?
100% Yes! The chicken is cooked so it is perfectly safe, and delicious, to eat cold. This is a great way to have these wraps prepped for weekday lunches and to throw in a cooler for long days at the ballpark, the beach, or a lake.
More delicious Chicken recipes
- Sheet Pan Chicken Sliders
- Chipotle Chicken Pasta Salad
- Chicken Parmesan Roll Ups
- Apple and Feta Chicken Salad
- Cajun Chicken Pasta
Bacon Avocado Chicken Wraps
- 6 10-inch flour tortillas or wraps (up to 12-inch)
- 6 tablespoons mayonnaise
- 12 slices provolone cheese
- 2 avocados pitted and sliced
- 12 strips bacon cooked crispy
- 1 head romaine lettuce
- 1 pound cooked chicken breasts sliced
- 1 cup grape tomatoes halved
- Spread 1 tablespoon of mayonnaise on one side of each tortilla/wrap.
- Please two slices of cheese in the center of each wrap.
- Top the cheese with some avocado slices and two strips of bacon. Then add the romaine lettuce, sliced chicken, and grape tomatoes over the bacon. (You'll use about 1/6 of each ingredient on each wrap.)
- Roll up the tortilla into a wrap. Repeat with the remaining ingredients. Cut in half and serve immediately.