Roast Chicken BLAT Wrap
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You’ll Need
- 2 medium (7”) whole-wheat tortillas
- 2 tsp mayonnaise
- 2 romaine lettuce leaves
- 2 slices cooked bacon
- ½ avocado, pitted, peeled and sliced
- ⅔ cup chopped roasted chicken
- 4 grape tomatoes, halved
Prep and Cook
- Lay the tortillas on your work surface and spread one teaspoon of mayonnaise over each.
- Place a romaine lettuce leaf at the bottom edge of each wrap and top with a slice of bacon and half of the avocado slices, chopped chicken and grape tomato halves.
- Roll the wrap around the lettuce leaf and slice in half.
- Pre-cook the bacon by lining a rimmed baking sheet with aluminum foil and covering it with a cooling rack. Place the bacon slices on the rack and bake at 350˚F for 15–20 minutes, depending on the thickness of the meat and desired crispness. Transfer cooked slices of bacon to a paper-towel lined plate to absorbed the grease.
- Consider make a large batch of bacon and store the cooled pieces in the freezer in a large zip top bag for quick and easy sandwich making in the morning.
