Chicken Avocado Bacon Wrap Food

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!

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 AVOCADO WRAPS

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

BACON GUACAMOLE CHICKEN BOMBS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
• In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
• Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
• Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
• Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
• Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
• Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
• Enjoy!

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, 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.

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.

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.

CHICKEN-AVOCADO SANDWICH WRAP

Steps:

• Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
• Cover and chill.
• Whisk together first 6 ingredients.
• Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
• Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
• Seal bags, and chill at least 1 hour, tossing occasionally.
• Remove chicken and vegetables from marinades, discarding marinades.
• Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
• Remove vegetables from grill when done.
• Cool; cut chicken and vegetables into strips.
• Spread tortillas with Avocado Mayonnaise.
• Place chicken and vegetables on tortillas; roll up.
• Cut in half diagonally.

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.

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.