California Club Wraps That Stay Crisp
These wraps stay crisp for hours thanks to a simple avocado trick you won't find in other recipes. Packed with bacon, chicken, and Monterey Jack, they're the lunch that actually holds up in a lunchbox.
Equipment
- Baking Sheet
- Foil
- Paper Towels
- Small Bowl
- Medium Bowl
- Sharp knife
- Cutting Board
- Serrated Knife
Ingredients
- 8 strips bacon
- 2 avocados (ripe but not mushy)
- 1/3 cup mayonnaise (not light)
- 1/2 teaspoon honey
- 3 cups shredded rotisserie chicken
- 4 large spinach wraps (burrito size)
- 1 cup finely shredded Monterey Jack cheese
- 2 cups shredded lettuce
- 1 large tomato (chopped and patted dry)
- 2 tablespoons lemon juice (divided)
- 1/2 teaspoon salt (divided)
- onion powder, dried basil, and black pepper (to taste)
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with foil.
- Bake the bacon: Lay the strips on the foil-lined pan and bake for 15 minutes or until crispy. Transfer to paper towels to drain and cool. Leave strips whole.
- Smash the avocado: In a small bowl, lightly smash the avocados with 1 tablespoon of the lemon juice and 1/4 teaspoon of the salt. Leave it a little chunky. Set aside.
- Make the chicken salad: In a medium bowl, combine the mayonnaise, honey, onion powder, dried basil, the remaining 1 tablespoon lemon juice, the remaining 1/4 teaspoon salt, and pepper to taste. Add shredded chicken and stir until evenly coated. Taste and adjust.
- Assemble the wraps: Lay one spinach wrap flat. Spread one-quarter of the avocado mash down the center, going all the way to the edges. Layer with one-quarter each of lettuce, tomato, 2 strips bacon, chicken mixture, and cheese. Don't overstuff.
- Roll it tight: Fold one side over the filling, tuck under, and roll tightly. Keep everything snug. Repeat with remaining ingredients.
- Slice and serve: Slice each wrap in half on a diagonal using a serrated knife. Serve immediately or wrap tightly in parchment for later.
Notes
Storage: Assembled wraps keep for about 24 hours in parchment. The avocado will start to brown after that, but they're safe to eat. Components last 3-4 days separately.
Critical tips: Spread avocado all the way to the edges to waterproof the tortilla. Pat tomato dry before adding. Use a sharp serrated knife to slice cleanly.
Make it dairy-free: Omit cheese or use plant-based shred. For spicy: add cayenne or pepper Jack.