Chicken Bacon Ranch Avocado Wraps
15 mins prep.
40g Protein
10g Fiber
39g Fat
45g Carbs
INGREDIENTS (6 Servings)
- 1 ½ lb (24 oz / 680g) boneless, skinless chicken breast
- 12 slices bacon
- 1 head romaine (12 leaves / 4 oz / 120g), chopped
- 1 ½ cups (8 oz / 225g) cherry tomatoes, quartered
- ¾ cup (3 oz / 85g) red onion, thinly sliced
- ¾ cup (6 fl. oz.) ranch dressing
- 6 large (10-inch) high protein tortillas (or gluten free)
- 3 medium avocados, sliced
- 1 tsp sea salt
- ½ tsp black pepper
DIRECTIONS
- Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment.
- Season chicken with salt and pepper. Bake chicken and bacon on separate sheets for 20 minutes (chicken to 165°F).
- Cube chicken. Chop bacon.
- Toss romaine, chicken, bacon, tomatoes, onion, and ranch in a large bowl.
- Fill each tortilla with 1 ½ cups filling and ½ sliced avocado. Roll up tightly.
FOR PICKY EATERS
- Skip the red onion and serve tomatoes on the side. Kids can build their own wrap “taco bar” style with the chicken, bacon, and ranch.
