California Club Wrap

The following recipe and photography were created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry. 

You don’t need a private membership to have a piece of this club, wrap that is. California is all about sun, fun and west coast bites. You can have a taste of that fun with this super simple sandwich wrap recipe that can translate from weekly meal prep to a light lunch or dinner. Just roll with a few simple ingredients and wrap it up. It’s that easy!

My California Club Wrap is totally tubular! Waves of flavor just keep coming at you. You’re going to want to curl up with one of these roll-ups and relax in the sun. All you’ll need to make this recipe is tortillas, shredded chicken, lettuce, Greek yogurt, cheddar cheese, green onions, bacon, tomato, red onion, lemon juice, avocado, cilantro and salt and pepper. Then just mix it, layer it, wrap it and roll it.

These wraps are perfect for a quick weeknight meal or a party platter for when you entertain. Serve them with fresh fruit and a side of chips and you’ve got yourself a winner snack, lunch or dinner.

California Club Wrap

Ingredients

For the Wrap

• 4 cups shredded chicken, cooked
• 8 slices of bacon, cooked
• 4 large flour tortilla wraps
• Green leaf lettuce,
• ½ cup Greek yogurt
• 1 cup cheddar cheese, shredded
• ¼ cup green onion
• ¼ cup red onion
• ½ greenhouse tomato, diced, equal to ¾ cup diced
• Salt and pepper

*Note: I typically buy a Heinen’s whole rotisserie chicken and shred it up. This will usually give you approximately 4 cups of cooked chicken. You’ll want to break down and break apart the chicken until the meat is shredded. You can also use chicken tenders (8-10) or breasts (4-6) depending on the size, just make sure to cook them through and then shred them up.

For the Avocado Spread

• ½ cup Greek yogurt
• 1 cup cilantro, leaves and stems
• Juice of ½ a lemon
• 1 large avocado
• Salt and pepper

Instructions

1. In a large mixing bowl, add your cooked chicken, ½ cup Greek yogurt, cheddar cheese, green onion, red onion, tomato. Generously season with salt and pepper. Mix it well until combined.
2. To cook the bacon, roast on a rack over a deep baking pan lined with foil for easy clean up. Preheat the oven to 425˚F and place the bacon slices on the rack of the pan lined with tin foil. Bake it on the top oven rack for 20 minutes or until cooked to your desired texture.
3. While your bacon is cooking, start on your avocado spread. In a food processor or high-powered blender, place avocado, cilantro, ½ cup Greek yogurt and lemon juice. Blend until smooth.
4.  Spread 2 Tbsp. of avocado spread over a tortilla, leaving 1” space from the edge of the tortilla. Place a couple pieces of green leaf lettuce down the center of the wrap followed by 2 slices of bacon and ¾ cup of the chicken mixture.
5. Tuck in the sides and roll from the bottom up until you achieve that burrito look to your wrap. Slice it down the center or eat it whole. However you like to slice it, it’s delicious!

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