Wrap di Pollo e Bacon (Chicken and Bacon Wrap)
Elevate your dinner with this irresistible Chicken and Bacon Wrap that combines savory flavors and satisfying crunch all in one bite!
Start by cooking the bacon. In a pan over medium heat, cook the 4 pieces of bacon for about 5 to 7 minutes or until crispy. Remove from the pan and place on a paper towel to drain excess grease.
In the same pan, using the bacon drippings, add the 2 pieces of chicken breast seasoned with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for about 6-7 minutes each side, or until fully cooked and no longer pink in the center. Remove and let rest for a few minutes before slicing.
While the chicken is resting, prepare your vegetables. Wash and chop the lettuce and slice the tomato.
In a small bowl, mix together 2 tablespoons of mayonnaise and 1 tablespoon of mustard to create a quick sauce.
To assemble the wraps, take one tortilla and spread the sauce evenly over it. Add a generous amount of lettuce, sliced chicken, crispy bacon, and tomato slices.
Fold the bottom of the tortilla up over the filling, then fold the sides in tightly. Roll it up until everything is enclosed.
Repeat the process with the second tortilla and serve the wraps immediately, sliced in half for easy eating.
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- Add avocado slices for a creamier texture.
- Incorporate guacamole as a spread for extra flavor.
- Include jalapeños for a spicy kick.
- Ensure the chicken is cooked to an internal temperature of at least 165°F (75°C) for safety.
- Feel free to use low-fat cheese to cut down on calories without sacrificing flavor.
- Let the chicken rest before slicing to retain its juices.
- fat: 30 grams
- protein: 40 grams
- calories: 540
- carbohydrates: 30 grams
This dish balances protein from chicken and bacon with carbohydrates from the tortilla, making it a satisfying option for a meal. The addition of lettuce and tomato provides essential vitamins.
