Bacon Chipotle Blt Sliders Recipes

CHIPOTLE BLT WRAPS

Chipotle BLT Wraps image

BLT sandwiches are so good, but they can make a lot of messy crumbs from the toasted bread. Since we also love wraps, I decided to make BLT's using tortillas instead. Warming the wraps a little makes them easy to work with. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 cups chopped romaine
2 plum tomatoes, finely chopped
8 bacon strips, cooked and crumbled
1/3 cup reduced-fat chipotle or regular mayonnaise
4 flour tortillas (8 inches), warmed

Steps:

In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat., Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately.

Nutrition Facts : Calories 306 calories, Fat 15g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

LADD'S CHICKEN BACON SLIDERS

Ladd's Chicken Bacon Sliders image

Ladd loved Ree's sliders so much that she decided to name the recipe after him.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 18

Ingredients

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces
One 12-ounce/12-count package King's Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning
6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Steps:

For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

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