Grilled Chicken BLT Wraps
Description
These BLT-inspired grilled chicken wraps are easy to make and enjoy for lunch, dinner, or summer picnics.
Ingredients
•
1 pound skinless, boneless chicken breast halves
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1 pinch salt and ground black pepper to taste
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2 ears fresh corn
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3 1/2 cups chopped romaine lettuce
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1 1/2 cups chopped cooked bacon
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1 1/2 cups chopped avocado
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1 cup chopped Roma tomatoes
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1 cup chopped red onion
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1 cup ranch dressing
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6 (8 inch) flour tortillas
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
2
Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
3
Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
4
To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.