BBQ Chicken Bacon Avocado Wraps with Tomato Corn Relish

Oh my goodness, these wraps make me want to go on a picnic! Let’s plan one, please. For now, they are going in my work lunchbox tomorrow. But you know what, maybe I’ll sit outside if it isn’t raining and have myself a little picnic. No matter what, I’m excited about my lunch tomorrow because these wraps are so good. Crunchy bacon, crisp lettuce, creamy avocado, sweet bbq chicken and the smoky, tangy tomato corn relish… the perfect combo. My personal philosophy is put it in a tortilla and it’s bound to be good and this wrap is no exception. I made them for a friend who was visiting a few weeks ago and we might have decided to ditch our lunch plans out so that we could make these wraps again. They are super easy to make and a great way to use up any leftover chicken, that half avocado in your fridge, or the tomatoes you bought too many of at the farmers’ market. In fact, I’m using leftover chicken that I grilled for the 4th of July in my lunch wrap tomorrow. So, let’s get started.

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Tomato Corn Relish

The only part of this recipe that you actually have to put some effort into is the Tomato Corn Relish. But don’t worry. It is a very small amount of effort. In a bowl, add the mayo (you could also substitute sour cream or greek yogurt), lime juice, seasonings, and adobo sauce from a can of chipotles. Whisk it together until creamy and smooth. That’s it. That’s the dressing.

Set your dressing aside and finely dice your tomatoes. I use about 1.5 medium tomatoes to get 1.5 cups of diced tomatoes. If you every have trouble with slicing your tomatoes, this knife is an absolute dream! It slices through tomatoes so easily, without every mushing them. And it’s only $11! Add your tomatoes to the dressing. Drain your corn and add it to the dressing, as well. Give everything a toss, cover and refrigerate for at least 30 minutes.

Wrap additions

At this point, you hav a few options. You can go the higher effort route and grill some chicken and fry up your own bacon. Have you seen the videos about frying your bacon in water?! See that crispy, perfectly brown bacon in that photo? I used the water technique and I’ve got to say, it might be a game changer. I followed this tutorial. When I was in middle school, I got popped in the eye frying bacon and have been a bacon baker ever since. But this method resulted in much less popping and less of that bacon smell permeating my house afterward. If you are looking for a shortcut, then buy that precooked bacon and a rotisserie chicken. It’s hot out, so if you can’t be bothered to turn on a stove or oven, I don’t blame you. Personally, I love a recipe that I can use a shortcut on. I like good food, but sometimes life is just busy and to avoid a drive through or uber eats, I need quick and easy options at home. Come to my house anytime and chances are, you will find a partial rotisserie chicken in my fridge. No matter what chicken option you choose, just toss your chicken in a couple of tablespoons of your favorite bbq sauce and heat for just a couple of minutes in a skillet.

Wrap assembly

This part is pretty simple, too. Lay out your tortilla either on a plate or, if planning to take this on the go, on a piece of parchment paper. Start on one side of your tortilla and lay down a bed of lettuce. By adding your lettuce down first, it will keep your wrap from getting soggy. Be sure to place your fillings slightly off center if you want to get the good burrito wrap. Then stack your avocado, bacon, bbq chicken and lastly, the tomato corn relish. To wrap, fold the sides in and begin rolling tightly from the side where your filling has been placed. Keep tucking the sides in as you roll. If you are making these ahead of time, just wrap it tightly in the parchment paper and store them in the fridge or a cooler with an ice pack.

Serve and store

You can make these wraps ahead and store them in the fridge or a cooler with ice packs for up to 4 hours. If you aren’t packing these for an on-the-go meal, then store all your wrap ingredients in the fridge until ready to assemble. The tomato and corn relish can be stored in the refrigerator up to 5 days. If you have any leftover, it makes an excellent addition to salads! In fact, if you are more of a salad person, just ditch the tortilla and add everything to a bed of lettuce. Yum!