Chipotle Chicken BLT Wraps
Watermelon Salad with Cilantro Dressing
Ingredients
- 2 slices center cut bacon
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp refrigerated chipotle Ranch dressing (such as Marie's)
- 2 burrito-size tortillas (preferably whole wheat)
- ½ tomato, sliced
- ½ cup green leaf lettuce, chopped
- 2 Tbsp reduced-fat shredded Mexican-blend cheese
- 1 small avocado, sliced
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat 5 to 6 minutes or until crisp; drain, reserving drippings in skillet. Break bacon into large pieces.
- Sprinkle chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat 4 to 5 minutes per side or until done. Cut crosswise into strips.
- Spread dressing over tortillas; top with tomato, lettuce, chicken, cheese, avocado, and bacon. Fold in sides of each tortilla, and roll up.
Side Dish Ingredients
- 2 cups cubed watermelon
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp diced red onion
- 2 tsp red wine vinegar
- 2 tsp olive oil
- Pinch of salt
- Pinch of pepper
Side Dish Instructions
- Combine melon, cilantro, and onion in a bowl. Whisk together vinegar, oil, salt, and pepper; drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
88
|
458
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 23 | 12 | 35 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 695 | 75 | 770 |
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