Preheat your conventional oven to 375 degrees F (190 degrees C). Line a sheet pan with aluminum foil.
Bacon (16 slices)
in a single layer on the foil.
Place the bacon in the oven and roast for 12-15 minutes, until just crisp and browned.
In a small bowl combine the
Basil Pesto (2 Tbsp)
Mayonnaise (1/2 cup)
until well combined.
Romaine Lettuce (1 head)
off of the core so that you have 8 nice pieces of lettuce.
Very thinly slice the
, trying to get 8 slices per tomato.
Rotisserie Chicken (1)
or pull both the white and dark meat apart into small bit size pieces.
12-Inch Flour Tortillas (1 pckg)
flat on a work surface and spread 1 Tbsp of mayo mixture in the center of the tortilla.
Lay down one slice of lettuce and two slices of tomato on top of the lettuce.
Add 1/2 cup of chicken on top of the tomato along with two slices of cooked bacon on top of the chicken. Feel free to cut the bacon in half to better fit, if needed.
Fold two sides of the tortilla into the center, then from the unfolded edge roll it up until it looks like a burrito.
Wrap the sandwich in parchment or foil to transport, or cut it in half to serve immediately.