CHICKEN, AVOCADO, AND BACON LETTUCE WRAP
This recipe uses rotisserie chicken to create an easy and delicious bacon lettuce wrap including avocado.
Provided by ERIKIM21
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 1
Number Of Ingredients 9
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.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 35.8 g, Cholesterol 54.3 mg, Fat 40.9 g, Fiber 17.5 g, Protein 26.3 g, SaturatedFat 7.8 g, Sodium 628.8 mg, Sugar 10.6 g
CHICKEN AND AVOCADO WRAPS
Make these Chicken and Avocado Wraps with lettuce, tomato and avocado. Chicken and Avocado Wraps are a great idea for a luncheon with friends.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Top tortillas with next 5 ingredients.
- Mix barbecue sauce and dressing; drizzle over tortillas.
- Roll up tortillas. Secure with toothpicks.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 45 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
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.
Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN BACON AVOCADO WRAP
Chicken Bacon Avocado Wrap is one of my favorite easy dinner ideas! Lettuce, chicken, bacon and avocados tossed in a yummy dressing and layered inside a tortilla.
Provided by Lauren Allen
Categories Main Course
Time 15m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 215 kcal, Carbohydrate 6 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 322 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BACON-WRAPPED CHICKEN SANDWICH
Provided by Aida Mollenkamp
Time 25m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
- Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
- Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
- Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
- To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.
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 BACON WRAP
I had some leftover chicken and came up with this with other ingredients I almost always have on hand. It is a favorite lunch of mine now. Cook time is actually chill time.
Provided by JenniferK2
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 566.8, Fat 33.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 922.8, Carbohydrate 43.4, Fiber 4.5, Sugar 2.8, Protein 23.8
CHICKEN BACON WRAPS
Make and share this Chicken Bacon Wraps recipe from Food.com.
Provided by kirsten.regan
Categories Chicken Breast
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Cut chicken into 1 inch cubes. Cut bacon slices into thirds.
- Wrap each cube with bacon and secure with toothpicks.
- Mix sugar and chilil powder. Dredge chicken through mixture. Place chicken on greased broiler pan rack.
- Bake for 30-35 minutes or until bacon is crisp.
Nutrition Facts : Calories 102, Fat 0.8, SaturatedFat 0.2, Cholesterol 27.4, Sodium 48.1, Carbohydrate 12.6, Fiber 0.4, Sugar 11.8, Protein 11.1
CHICKEN WRAPS WITH COOL AVOCADO DRESSING
Make and share this Chicken Wraps With Cool Avocado Dressing recipe from Food.com.
Provided by Kaitlin Cav
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut both avocados in half and scoop out the insides into a medium sized bowl. Smash until smooth. Add sour cream, salt, and one clove of crushed garlic (Note: If you love garlic, add another clove. Or wait a bit and taste before deciding).
- Next I sliced the peppers (julienne style), and tomatoes.
- After making sure my guacamole dressing had the right amount of flavor, I spread it out on each tortilla (these make big wraps - we are a family of four, so I made four wraps). I then I placed the leaf lettuce and chicken on top.
- On top of the chicken, I placed the peppers and tomatoes.
- Carefully rolled each tortilla and cut it in half.
AVOCADO-RANCH CHICKEN WRAPS
My grandchildren love these wraps. My daughter gave me the recipe years ago, and now I make them as an afternoon snack or a light meal. I make the dressing from a simple ranch dressing mix. -Janice Stoltenow, Lebanon, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,
Nutrition Facts : Calories 610 calories, Fat 33g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 1232mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.
BUFFALO CHICKEN BACON WRAP
Make and share this Buffalo Chicken Bacon Wrap recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into 1-inch strips. Place in a saucepan and add 1/2 cup of buffalo wing sauce. Stir chicken into sauce so it has been covered with the sauce.
- Bring to a boil and then turn heat down; simmer for 10 to 15 minutes, just until chicken is done. Remove from the heat and take chicken out of the sauce and place chicken on a plate, cooling slightly. Discard sauce in pan. Shred chicken; set aside.
- Warm the tortillas. Place a leaf of lettuce on each. Add the shredded buffalo chicken down the center and top with the bacon and pepper strips.
- Drizzle with Ranch dressing and the remaining buffalo wing sauce, to taste. Wrap up in the tortilla shell and serve.
Nutrition Facts : Calories 395.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 65.4, Sodium 684.4, Carbohydrate 37.4, Fiber 2.7, Sugar 1.9, Protein 26.2
CHICKEN-AVOCADO SANDWICH WRAP
This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.
Provided by Annie H
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
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