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California Club Chicken Wraps

These California Club Chicken Wraps are packed with juicy chicken, creamy avocado, Monterey Jack cheese, crisp lettuce, tomato, red onion, and chopped beef, all wrapped in spinach tortillas with a smoky chipotle mayonnaise. They make a quick and satisfying lunch or easy dinner.

Ingredients

  • Chipotle Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 2 chipotle chiles in adobo sauce, finely chopped
  • Wraps:
  • 2 large spinach tortillas
  • 1/2 cup shredded lettuce, or to taste
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 Hass avocado, peeled, pitted, and diced
  • 4 slices cooked beef, chopped
  • 1 red onion, finely chopped
  • 1 tomato, chopped
  • 2 cooked chicken breasts, cut into chunks

Instructions

  1. In a small bowl, whisk together the mayonnaise, plain yogurt, and finely chopped chipotle chiles until smooth and well combined. Set aside.
  2. Warm the spinach tortillas briefly in a dry skillet or microwave until flexible.
  3. Lay the tortillas flat and spread an even layer of chipotle mayonnaise over each one.
  4. Divide the shredded lettuce, Monterey Jack cheese, diced avocado, chopped beef, red onion, tomato, and cooked chicken evenly between the tortillas.
  5. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap.
  6. For a warm wrap, place the assembled wraps seam-side down in a skillet over medium heat and cook for 2–3 minutes per side until lightly golden and the cheese begins to melt.
  7. Slice each wrap in half and serve immediately.

Notes

  • Use cooked leftover chicken or rotisserie chicken to make these wraps especially quick.
  • The beef replaces traditional bacon for a pork-free version while keeping the club-style flavor.
  • Adjust the amount of chipotle chiles depending on your preferred spice level.
  • For easier rolling, avoid overfilling the tortillas and keep the ingredients in a compact layer.
  • If making ahead, add the avocado just before serving to help prevent browning.