Southwest Chicken and Bacon Wrap

Ingredients

• Canola oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Lettuce

  Romaine or cos, raw

  ¼ cup shredded or 12g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

Directions

1. Heat canola oil in a skillet over medium-high heat.
2. Season the chicken with salt and pepper. Cook in the skillet until fully cooked and no longer pink, about 5-7 minutes per side. Remove from the pan.
3. Cook the bacon in the same skillet until crispy. Remove from the pan.
4. Chop the cooked chicken and bacon together.
5. Preheat the grill to medium heat.
6. Grill the tortilla and melt the cheese over it.
7. Add the chopped chicken and bacon to the tortilla, then top with lettuce and tomato.
8. Wrap the tortilla and return it to the grill for a charred underside.
9. Cut the wrap in half and enjoy!