Roast Chicken BLAT Wrap

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.


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