Chipotle Ranch Chicken Wraps
Cayenne-Pineapple Toss
Ingredients
- 6 slices center cut bacon
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- ½ cup refrigerated chipotle Ranch dressing
- 6 burrito-size flour tortillas
- 2 tomatoes, sliced
- 1½ cups green leaf lettuce, chopped
- 1 cup shredded Mexican-blend cheese
- 2 avocados, 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 batches, in hot drippings over medium high-heat 4 to 5 minutes per side or until done. Slice crosswise into strips.
- Spread dressing on 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 pineapple
- ½ tsp cayenne pepper
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients in a bowl; toss.
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