 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
My family loves these. Allow chicken to marinate then prepare the chicken on the grill so you don't have to heat up the kitchen. Ingredients:
1/3 cup canola oil |
1/3 cup white wine vinegar |
1 garlic clove, finely minced |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon dijon mustard |
2 boneless skinless chicken breasts |
4 (8 inch) flour tortillas |
1 (3 ounce) package cream cheese, at room temperature |
2 tablespoons mayonnaise |
1 cup blue cheese, crumbles |
4 leaves lettuce leaves |
8 slices bacon, cooked until crisp |
4 slices tomatoes, cut in half (thin slices) |
1 avocado, thinly sliced |
4 teaspoons italian dressing |
Directions:
1. Whisk together oil, vinegar, garlic, 1 teaspoons salt, 1/2 teaspoons pepper and Dijon mustard in a shallow dish. Add chicken and marinate, refrigerated, 30 minutes to overnight.
2. Preheat grill.
3. Remove chicken from marinade and discard marinade. Grill chicken until cooked through. Remove from grill and let stand for 10 to 15 minutes before slicing thinly. Set aside.
4. Warm tortillas according to package directions when ready to serve. While tortillas are warming combine softened cream cheese, mayonnaise and blue cheese crumbles in small bowl, spread over warmed tortillas.
5. Top each tortilla with one lettuce leaf.
6. Place 2 slices bacon, 2 tomato slice halves and several slices of avocado along one half of each tortilla; top with grilled chicken slices.
7. Drizzle 1 teaspoon Italian dressing over contents of each wrap.
8. Roll up tortilla tightly, starting on side with chicken and toppings.
9. Serve immediately.
|
|