Chicken Blt Wrap Food

GRILLED CHICKEN BLT SANDWICHES

Steps:

• Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes, turning once, until crisp. Drain on paper towels.
• Meanwhile, place 1 chicken breast, boned side up, between 2 sheets of plastic wrap or waxed paper. With flat side of meat mallet or rolling pin and working from center, gently pound chicken until 1/4 inch thick; remove wrap. Repeat with remaining chicken breast. Sprinkle chicken with Italian seasoning.
• Place chicken on bottom grill surface. Close grill; cook 4 to 6 minutes or until fork-tender and juices run clear.
• Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.

CHICKEN AND RANCH BLT LETTUCE WRAPS

Steps:

• Combine chicken and dressing in medium bowl.
• Spoon onto lettuce leaves.
• Top with remaining ingredients.

BLT WRAPS

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

CHICKEN BLT WRAPS WITH AIOLI

Steps:

• In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each.
• Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits.
• Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.

BLT WRAPS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

CHICKEN CLUB WRAPS

Steps:

• Preheat grill to medium-high.
• Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
• Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
• To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.

CHICKEN BACON RANCH WRAPS

Steps:

• Combine the chicken and the ranch dressing in a large bowl.
• Lay the tortillas out on a counter or work surface. (If the tortillas aren't very pliable, heat in the microwave to soften so that they will roll without tearing.)
• Divide the chicken mixture evenly between the 6 tortillas, placing it down the center of the tortilla. Top with chopped bacon, shredded lettuce and diced tomatoes. Fold in the sides of the tortillas, then roll up.
• Cut in half to serve.

BLT LETTUCE WRAPS

Steps:

• Carefully remove 2 large outer leaves of a head of lettuce. If you rip or tear one, just save it for the 3rd leaf you need to shred. Shred the 3rd leaf and set aside.
• Dice tomato and set aside in a bowl.
• Combine diced tomato with mayonnaise and fresh black pepper.
• Place lettuce cups on a plate, top with shredded lettuce. Add tomato then bacon and roll it like a wrap and dig in!

GRILLED CHICKEN BLT WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

CHICKEN BLT WRAPS

Steps:

• Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion.

BLT CHICKEN SALAD LETTUCE WRAP

Steps:

• Combine chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine.
• Serve chicken salad and avocado slice in a lettuce leaf, over a bed of mixed greens, on top of cucumber slices or your favorite crackers or toasted bread (not Whole30). Top with chives and crumbled bacon if you wish.

CHICKEN BLT WRAPS WITH AIOLI

Steps:

• In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each. Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits. Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.