Chicken bacon avocado ranch wrap

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  4 cup, chopped or diced or 560g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Bacon

  Pork, cured, cooked, pan-fried

  8 strip cooked or 64g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

• Ranch dressing

  Salad dressing, reduced fat

  8 tbsp or 120g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Fry and chop up the bacon, cook the chicken breast if not using deli meats. Chicken breast can be chopped up and cooked in a pan easily.
2. Combine all of the ingredients except for the tortilla, lettuce, and avocado in a large bowl. This mixture can be kept for up to 3 days in the fridge.
3. To make a wrap, spread a half a cup of the mixture on a wrap and top with half a cup of lettuce and 1/8 avocado.
4. Wrap can be heated up in microwave slightly to make soft - heat up the mixture too for a hot sandwich.

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