Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F and line a large rimmed baking sheet with aluminum foil.
- Arrange the bacon strips flat on the foil-lined sheet without overlapping. Bake for 15 minutes until crisp and golden. Transfer to paper towels to drain. Keep strips whole.
- In a small bowl, lightly mash the avocados with 1 tablespoon lemon juice and 1/4 teaspoon salt. Set aside.
- In a medium bowl, whisk together the mayonnaise, honey, onion powder, dried basil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and black pepper to taste.
- Add the shredded chicken to the mayo mixture and stir until evenly coated.
- Warm each spinach wrap in a dry skillet over medium heat for 15 seconds per side, or microwave for 10 to 15 seconds, until pliable.
- Lay one warm spinach wrap flat and spread one-quarter of the mashed avocado down the center, leaving 2 inches of space on each side.
- Layer with one-quarter of the lettuce, tomato, 2 whole bacon strips, one-quarter of the chicken mixture, and a portion of shredded cheese.
- Fold one side of the wrap snugly over the filling and roll tightly away from you, tucking as you go. Slice in half on a diagonal. Repeat with remaining wraps.
- Serve immediately for the crispest bacon and freshest flavor.
Notes
Warm spinach wraps before assembling to prevent cracking. Pat bacon dry after baking to prevent soggy wraps. Use ripe avocados for the creamiest texture. Assemble just before serving for best results. Store components separately for make-ahead prep of up to 2 days.
