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California Club Wraps sliced in half on a wooden cutting board showing layers of crispy bacon, creamy avocado, seasoned rotisserie chicken, and Monterey Jack cheese inside a spinach tortilla

California Club Wraps

Crispy oven-baked bacon, creamy mashed avocado, seasoned rotisserie chicken, fresh lettuce, tomato, and Monterey Jack cheese all wrapped in a spinach tortilla. A fresh, satisfying weeknight dinner ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 strips bacon
  • 2 ripe avocados peeled and pitted, Hass avocados recommended
  • 2 tbsp lemon juice divided, 1 tbsp for avocado and 1 tbsp for chicken mixture
  • 1/2 tsp fine sea salt divided, 1/4 tsp for avocado and 1/4 tsp for chicken mixture
  • 1/3 cup mayonnaise
  • 1/2 tsp honey
  • 1/4 tsp onion powder
  • 1/4 tsp dried basil
  • freshly ground black pepper to taste
  • 3 cups shredded rotisserie chicken breast hand-shredded while warm for best texture, leftover turkey works too
  • 4 large spinach wraps 10-inch size recommended, regular or gluten-free
  • 4 green leaf lettuce leaves torn into pieces
  • 1 medium tomato chopped and patted dry to reduce moisture
  • 1 cup finely shredded Monterey Jack cheese freshly shredded from block preferred

Equipment

  • Large rimmed baking sheet
  • Aluminum foil
  • Paper towels
  • Small bowl
  • Medium bowl
  • Knife and cutting board

Method
 

  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil. Arrange bacon strips flat without overlapping. Bake for 15 minutes until deeply golden and crisp. Transfer to paper towels and press gently to absorb all excess grease. Keep strips whole.
  2. While bacon bakes, peel and pit avocados. Lightly mash in a small bowl with 1 tablespoon lemon juice and 1/4 teaspoon salt. Keep texture slightly chunky. Set aside.
  3. In a medium bowl, whisk together mayonnaise, honey, onion powder, dried basil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and black pepper to taste. Add shredded chicken and stir until evenly coated. Taste and adjust seasoning.
  4. Warm each spinach wrap in the microwave for 10 seconds until soft and pliable. Lay flat on a clean cutting board. Spread one-quarter of the mashed avocado down the center, leaving a 2-inch border on both sides.
  5. Layer one-quarter of the torn lettuce, chopped tomato, 2 bacon strips, a generous scoop of chicken mixture, and one-quarter of the shredded cheese over the avocado. Keep the filling in a compact, even pile.
  6. Fold left and right sides of the wrap firmly inward over the filling. Starting from the bottom edge, roll upward tightly and steadily until completely sealed. Slice diagonally in half and serve immediately.

Notes

Use ripe Hass avocados for the creamiest mash. Pat bacon and chopped tomato dry before assembling to prevent sogginess. Warm tortillas 10 seconds in the microwave before rolling to prevent cracking. Slice just before serving. Prep chicken mixture and bacon up to one day ahead and store separately in the fridge. Mash avocado fresh just before assembly. Not freezer-friendly.