Contributed by: Tricia Netland Wencel
This recipe is highly flexible to whatever you have on hand!
Ingredients
- Boneless chicken breasts OR rotisserie chicken.
- Olive oil, salt, and pepper (If not using rotisserie)
- Whole wheat wraps or tortillas
- Bacon strips
Other things I use:
- Red Onion
- Cheddar cheese (or whatever you like)
- Avocado
- Tomato
- Greens
- Ranch or blue cheese dressing
- Lime (to squeeze over the other ingredients)
Cook bacon until very crisp. I like to do it in the oven at
375, because it makes the bacon flatter and crispier. Put bacon aside. While
bacon is cooking, chop up any of the optional ingredients that you are using.
Broil the chicken breasts by cutting them in half, drizzling
olive oil, salt, and pepper on them. Broil on high for 4-5 minutes each
side. Slice broiled breasts diagonally
into 3-4 inch strips.
If I’m using cheese, I like to shred it and melt it on the
wrap before filling the wrap with other things.
When wraps are ready, put chicken, bacon, and any of your
optional ingredients inside, and wrap it up!
Notes from Kate: I cannot wait to try Tricia's recipe! My kids (and husband) are pretty bacon obsessed and I like how flexible this is. I am going to try this recipe next week and I think I'll serve it deconstructed like tacos and let everyone make their own. I think it will be the perfect use for our leftover chicken from the Lund's Six Buck Cluck ($6 rotisserie chicken on Friday). I am making bacon with breakfast on Saturday so I figure with leftover chicken AND leftover bacon, this should come together super easy on Monday night!
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