Savory Pesto Chicken, Avocado, and Bacon Salad Wraps

In a small bowl, whisk together the mayonnaise, extra virgin olive oil, lemon juice, dijon mustard, Worcestershire sauce, minced garlic, kosher salt, black pepper, and grated parmesan until well combined. Adjust salt and pepper to taste.

In a large salad bowl, combine the shredded lettuce, diced avocado, and chopped basil.

Pour half of the dressing over the salad and toss to evenly coat.

Warm the tortillas in the microwave for 20 seconds each.

Spread a layer of basil pesto onto each tortilla.

Top each tortilla with an even amount of the dressed salad, cubed chicken, crumbled bacon, and crumbled blue cheese.

Drizzle a little more dressing over the ingredients, if desired.

Fold the sides and ends of the tortillas over the filling and roll forward to create a wrap.

Serve the wraps at room temperature or place them in a skillet with a little olive oil to warm, if preferred.

Enjoy the wraps with any remaining dressing on the side.