California Club Wraps recipe with crispy bacon, creamy avocado, shredded chicken, and fresh vegetables. These spinach tortilla wraps are easy to make, perfect for lunch, dinner, or on-the-go meals. Quick, flavorful, and customizable, they combine protein, cheese, and fresh produce in a handheld, portable wrap.

Ingredients

8 strips bacon
2 avocados, peeled and pitted
2 tablespoons lemon juice, divided
½ teaspoon fine sea salt, divided
⅓ cup mayonnaise
½ teaspoon honey
¼ teaspoon onion powder
¼ teaspoon dried basil
Freshly ground black pepper, to taste
3 cups shredded rotisserie chicken breast (or leftover turkey)
4 large spinach wraps (regular or gluten-free)
4–5 green leaf lettuce leaves, torn
1 tomato, chopped
1 cup finely shredded Monterey Jack cheese

Instructions

Cook the Bacon

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil.
Arrange the bacon strips on the foil-lined sheet and bake for 15 minutes, or until crisp.
Transfer the bacon to paper towels to drain. Keep the strips whole.

Prepare the Other Ingredients

In a small bowl, lightly mash the avocado with 1 tablespoon lemon juice and ¼ teaspoon salt. Set aside.
In a medium bowl, mix together the mayonnaise, honey, onion powder, dried basil, remaining 1 tablespoon lemon juice, remaining ¼ teaspoon salt, and black pepper to taste.
Add the shredded chicken (or turkey) to the mayo mixture and stir until evenly coated.

Assemble the Wraps

Lay a spinach wrap flat and spread one-quarter of the mashed avocado down the center.
Layer with one-quarter of the lettuce, tomato, bacon (2 strips), chicken mixture, and shredded cheese.
Fold one side of the wrap over the filling and roll tightly. Repeat with the remaining wraps and ingredients.
Slice each wrap in half and serve immediately.

Why You’ll Love This Recipe

Quick and Filling: Ready in about 30 minutes, perfect for lunch or dinner.
Balanced Flavors: Creamy avocado, savory bacon, and seasoned chicken come together in every bite.
Portable: Ideal for on-the-go meals, picnics, or packed lunches.
Customizable: Easy to swap ingredients for different diets or taste preferences.

Tips

Warm the wraps slightly before assembling to make them more pliable.
Pat the bacon dry with paper towels to prevent soggy wraps.
Use ripe avocados for smooth texture and rich flavor.
Keep the wraps tightly rolled to prevent fillings from spilling.

Variations and Substitutions

Protein: Substitute chicken with turkey, grilled shrimp, or tofu for a vegetarian option.
Cheese: Swap Monterey Jack for cheddar, pepper jack, or Swiss.
Wraps: Use whole wheat, gluten-free, or tomato basil tortillas.
Extras: Add sliced cucumbers, bell peppers, or sprouts for extra crunch.

FAQs

Can I make these ahead of time?
Yes, you can assemble the wraps and store them in the refrigerator for a few hours, but slice just before serving to prevent sogginess.

Can I freeze the wraps?
Freezing is not recommended, as the avocado and lettuce may become watery upon thawing.

Can I use homemade mayonnaise?
Absolutely! Homemade or store-bought mayonnaise works equally well.

Serving

Serve these wraps immediately after slicing for the best flavor and texture. They pair well with a side of fresh fruit, veggie sticks, or baked chips.

Suggestions

For a lighter version, use turkey bacon or reduced-fat cheese.
Add a touch of hot sauce or mustard to the chicken mixture for extra flavor.
Wrap in parchment or foil to make them perfect for lunchboxes or picnics.