Chicken Avocado Bacon Wrap Food

CHICKEN AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

CHICKEN BACON AVOCADO WRAP

Steps:

• In a small bowl, combine the mayonnaise, dried basil, lemon juice, salt and pepper.
• In a large bowl, toss together shredded lettuce, avocado, bacon and chicken.
• Add mayonnaise mixture to the large bowl and toss to coat evenly. You may not need all the dressing--add it to your liking.
• Top tortillas with a large spoonful of the filling. Roll-up each wrap and secure with a toothpick if necessary. Enjoy!

BACON AVOCADO CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of mayonnaise on one side of each tortilla/wrap.
• Please two slices of cheese in the center of each wrap.
• Top the cheese with some avocado slices and two strips of bacon. Then add the romaine lettuce, sliced chicken, and grape tomatoes over the bacon. (You'll use about 1/6 of each ingredient on each wrap.)
• Roll up the tortilla into a wrap. Repeat with the remaining ingredients. Cut in half and serve immediately.

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME

Steps:

• Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
• While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
• Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
• When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
• Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
• Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
• Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

CHICKEN AVOCADO BACON WRAP

Steps:

• Combine all ingredients except tortillas and lettuce; chill for 1/2 hour.
• Spread 1/6 of mixture in each tortilla; top with 1/3 C lettuce and fold over to form a wrap.

CHICKEN AND AVOCADO WRAPS

Steps:

• Top tortillas with next 5 ingredients.
• Mix barbecue sauce and dressing; drizzle over tortillas.
• Roll up tortillas. Secure with toothpicks.

BACON AVOCADO WRAPS

Steps:

• In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.

BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR

Steps:

• Using a sharp knife, carefully butterfly chicken - cut through the center but not all the way through, opening the chicken like a book. Sprinkle inside and outside of chicken with black pepper, salt if desired (I find that the bacon adds enough saltiness).
• Open chicken up and add cheddar and avocado slices. Fold chicken over cheddar and avocado, set aside. Repeat with the other chicken breast.
• On cutting board, spread out 5 bacon slices so that they are touching. Lay chicken on top of bacon slices and wrap them around, overlapping as needed. Repeat with other chicken breast.
• Grill over medium indirect heat with the cover down for 20-30 minutes, carefully flipping at least once, or until bacon is crispy and chicken is cooked through or measures 165°F with an instant-read meat thermometer. Let rest for 2-3 minutes before serving.
• Cut each stuffed breast in half vertically to serve.

AVOCADO STUFFED CHICKEN BREAST WITH BACON

Steps:

• Slice your chicken breasts lengthwise top to bottom. Don't cut them all the way through.
• Stuff chicken breast with 2-3 slices of avocado.
• Sprinkle salt and pepper or your favorite spice on top. I like the Traeger Prime Rib spice for this recipe.
• Wrap your chicken breast with 2-3 slices of bacon, it depends on what fits on your chicken breast.

OVEN BAKED BACON WRAPPED CHICKEN BREAST WITH AVOCADO SALSA

Steps:

• Preheat oven to 400 degrees. Peel away the extra, papery skin from the garlic and cut off the end, leaving the garlic head intact, but the tips exposed.
• Drizzle with the olive oil, rubbing it into the garlic, and wrap tightly. Bake for 40-45 minutes, until the cloves are soft.
• Once the garlic is done, take it out of the tinfoil and squeeze half of cloves out of its skin and put them in a small bowl.
• Mash the garlic up into a paste, and spread it evenly on top of each chicken breast. Save the rest of the garlic for something else!
• Take one piece of bacon and wrap it around a chicken breast. Repeat with the additional breast.
• Place a cooling rack on top of a tinfoil-lined cookie sheet and place the chicken breasts on the cooling rack. Bake until the chicken is 165 degrees F and the bacon is crispy, about 25-30 mins. Then turn your oven to HIGH broil and cook until the bacon is very crispy 2-5 minutes. Watch closely as it can burn fast!
• While the chicken bakes, mix all the salsa ingredients and season to taste with salt and pepper.
• When the chicken is cooked, divide the avocado salsa evenly on top of each breast and DEVOUR!

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN, AVOCADO, AND BACON LETTUCE WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
• Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
• Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
• Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

CHICKEN, AVOCADO, AND BACON SANDWICH

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

CHICKEN & AVOCADO WRAPS

Steps:

• Lay tortillas flat. Place chicken flat in the center of tortilla. Scoop approximately 1/4 cup of Avocado Dip. Fold up tortilla like a burrito and slice in half. Enjoy with your favorite side dish.