Whew! We’ve been having a heatwave in Texas, and I don’t know about you, but I don’t want to eat anything hot right now. This is a great, versatile meal alternative. It’s super easy. You can prepare it ahead of time, and you can get creative with the contents.
What you’ll need:
Yield is approximately 4 large burrito sized wraps
- 1 large package of chicken strips or chicken breasts
- Olive oil
- Smoked paprika
- 4 large burrito tortillas (I used spinach)
- 12 strips of bacon give or take
- 8 large romaine lettuce leaves
- 1 cup mayo
- 1 chipotle pepper + 2 tsps of the chipotle sauce from the can
- 1 tsp salt
- 1 Tablespoon of lime juice
Preheat oven to 375 degrees
On a large sheet pan covered in foil, arrange raw chicken strips. Cover the strips in olive oil and season with salt, pepper, and paprika.
Bake for 20 to 25 minutes until done. Let cool, then chop into bite sized pieces. Set aside.
While chicken is baking, fry and cool bacon.
In a food processor, place 1 cup of mayo, 1 Chipotle pepper + 2 tsp of the sauce from the chipotle peppers. Also, add the salt and lime juice, then blend that all together.
Now, let’s put it together! Place the tortilla down, then lettuce, then bacon, then chicken and finally, chipotle sauce.
Fold in the sides and roll up! You can store these in the refrigerator by wrapping in Saran Wrap or parchment paper.