Chicken Bacon Cilantro Wrap (g/d) Recipe

Prepare chicken

Pound or butterfly the chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. Pat dry with paper towels.

Combine the olive oil, lime juice, minced garlic, cumin, paprika, kosher salt, and black pepper in a bowl. Add the chicken and coat thoroughly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Heat a skillet over medium-high heat and add 1 tsp olive oil. When hot, add the marinated chicken. Cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

While the chicken rests, cook the turkey bacon in the same skillet over medium heat until crisp, about 2–4 minutes per side. Drain on paper towels and chop into 1-inch pieces.

Combine the chopped romaine, diced tomato, diced cucumber, chopped cilantro, and optional red onion in a bowl. Lightly toss and season with a pinch of salt and pepper to taste.

Notes: The marinade in the previous section is sufficient. If you prefer stronger flavor, reserve 1 tsp of the marinade to mix into the sauce (do not reuse marinade that contacted raw chicken unless boiled).

Make the cilantro-lime sauce by whisking together the Greek yogurt, tuna teaspoon of mayonnaise (optional, for creaminess), lime zest, honey, 2 tbsp chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime/honey balance as desired.

If you reserved a small amount of marinade and boiled it briefly, you can stir it into the sauce for extra flavor. Otherwise, use the fresh cilantro and lime to brighten the sauce.

Warm the tortillas: place tortillas in a dry skillet over medium heat for 10–15 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Warming prevents tearing when rolling.

To assemble each wrap: spread about 2 tablespoons of the cilantro-lime sauce in the center of a warmed tortilla, leaving a 1-inch border. Layer 1/2 cup chopped romaine mix, 1/4 of the sliced chicken (about 4 oz), 1–2 slices worth of chopped turkey bacon, 2–3 tablespoons diced tomato and cucumber mix, and optional avocado slices. Add hot sauce if desired.

Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling. If you like a pressed wrap, place seam-side down in a lightly oiled skillet and press with a spatula or weighted pan for 1–2 minutes per side until lightly golden.

Cut each wrap in half on the diagonal and serve immediately with extra sauce on the side.