Chicken Bacon Cilantro Wrap Recipe

Prepare chicken

Pat chicken breasts dry and cut each breast in half horizontally to make 4 thinner cutlets (or pound to even 1/2-inch thickness). Place chicken in a shallow dish.

Marinate chicken

Combine 2 tbs olive oil, 1 tbs lime juice, minced garlic (from 2 cloves), 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper in a bowl. Pour marinade over chicken, turn to coat, and let rest for 15-20 minutes (or up to 2 hours in fridge).

Cook chicken

Heat a large skillet over medium-high heat and add 1 tsp olive oil or spray. When hot, add chicken cutlets and cook 4-5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Cook turkey bacon

In the same skillet or a separate pan over medium heat, cook turkey bacon slices 3-5 minutes per side until crisped to preference. Transfer to paper towels to drain, then chop into 1-inch pieces.

Prepare vegetables

While chicken rests, core and thinly slice the tomato. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion. Rinse and dry romaine leaves and chop or leave whole depending on wrap style. Roughly chop the fresh cilantro for filling (reserve 2 tbs chopped for sauce).

Make the cilantro-lime sauce by whisking together 1/2 cup plain Greek yogurt, 2 tsp mayonnaise, 1/2 tsp lime zest, 1/2 tsp honey, 1/4 tsp salt, 1/4 tsp black pepper and 2 tbs chopped cilantro until smooth. Taste and adjust seasoning or lime/honey balance to preference.

Warm the tortillas briefly: stack and microwave for 15-20 seconds or heat individually in a dry skillet 20-30 seconds per side until pliable.

Lay a warm tortilla flat. Spread about 1 to 1 1/2 tbs of the cilantro-lime sauce down the center, leaving 1 to 1 1/2 inches at each end.

Layer romaine leaves (1 leaf or a handful of chopped lettuce), a few slices of tomato, cucumber slices, a sprinkle of red onion, about 3-4 slices worth of the sliced chicken (roughly 3-4 oz), and 1-2 slices worth of chopped turkey bacon (about 1.5 slices). Scatter a small handful (about 1 tbs) of chopped cilantro on top if desired.

Drizzle an extra 1 tsp of sauce over the filling if you like it moister. Fold the bottom edge up over the filling, fold the sides in, and roll tightly to enclose. Repeat with remaining tortillas and ingredients to make 4 wraps.

Optional finishing: place assembled wraps seam-side down in a warm skillet over medium heat for 1-2 minutes per side to seal and lightly crisp the tortilla, or press in a sandwich press for 2-3 minutes. Slice each wrap in half on a diagonal and serve immediately.