• Pre heat a griddle or grill to 375 degrees.
• In a bowl place your chicken tenderloins or chicken breast strips and season with spices along with pesto. Set aside and allow to marinate while you make the chicken Caesar salad mix.
• In another bowl, mix together the shredded lettuce, tomatoes, chopped bacon, parmesan cheese and Caesar salad dressing and stir to combine. Set aside.
• Spray your griddle or grill pan with a high cooking spray like avocado oil and place the chicken strips on the grill. Allow to cook 5-6 minutes per side before flipping. You will know they are ready to flip when they pull away easily from the pan. Cook all chicken until golden brown (in batches if needed) and set aside on a plate once done. After the chicken has rested for a few minutes, shred or chop the chicken into smaller pieces.
• Heat a medium skillet to medium heat and lightly toast the tortilla wraps on each side for 1-2 minutes.

Building Pesto Chicken Wraps

• On a large cutting board or plate, place the tortilla wrap down
• Next layer the salad mixture onto the tortilla
• Place the sliced avocado on top of the salad mixture
• Add the shredded chicken on top of the avocado
• Wrap the tortilla tightly