Southwest Chicken Wrap Recipe

Inspired by The Loft

Time30m

Serves4

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Ingredients

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1
Cook the Chicken
In a skillet over medium heat, cook the organic chicken breast until fully cooked, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat, let it rest for a few minutes, and then slice it into thin strips.
2
Cook the Bacon
In the same skillet, cook the bacon slices until crispy, about 5-6 minutes. Remove from the skillet, let them drain on paper towels, and chop them into small pieces.
3
Prepare the Avocado
Halve the avocado, remove the pit, and scoop the flesh out. Slice it into thin wedges or mash it according to your preference.

4
Assemble the Wrap
Lay a whole wheat tortilla flat on a clean surface. On one side of the tortilla, layer the sliced chicken, chopped bacon, shredded lettuce, avocado, pico de gallo, tortilla strips, and drizzle with mango-habanero ranch dressing.
5
Wrap it Up
Fold the sides of the tortilla inward, then roll it up from the bottom to enclose the filling tightly. Repeat with the remaining tortillas and fillings.

6
Serve
Slice each wrap in half and serve immediately with extra mango-habanero ranch dressing on the side for dipping.