I can’t remember where I found this recipe but I knew I needed to share it. It is so tasty!! I also made a grilled corn and black bean salad with mango, cilantro and balsamic vinegar!
Cut up watermelon and you have a great light summer dinner!
Southwestern Chicken and Bacon Wrap
Makes: 4-6 wraps
4 boneless, skinless chicken breasts
Southwest Chicken Marinade (see recipe below)
Southwest Ranch Sauce (see recipe below)
8 pieces bacon, baked or fried, crumbled
½ c cheddar cheese (could sub Mexican cheese blend)
½ c mozzarella cheese (could sub Pepper Jack or Mexican cheese blend)
4-6 whole wheat tortillas (use corn tortillas for GF option)
Southwest Chicken Marinade:
2/3 cup oil
1/3 cup vinegar
2 tablespoon chopped fresh cilantro (I used parsley)
4 teaspoons chili powder (I used 1 T chili powder and 1 tsp ancho chili powder)
2 teaspoons garlic powder
2 teaspoon Italian seasoning
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper, ground
Southwest Ranch Sauce:
About 1/2 cup ranch dressing (my all-natural favorites are Annie’s Organic Buttermilk Dressing and Brianna’s Classic Buttermilk Ranch)
About 1/2 cup salsa (used half mild and half medium heat)
Marinate chicken for 1 hour or longer in fridge. Grill over medium-high heat 6 to 7 minutes per side, until chicken is cooked through (no longer pink inside). Let meat rest and then slice into long, thin pieces.
To assemble wrap: Add grilled chicken pieces, bacon pieces, some of each kind of cheese, shredded lettuce, and tomatoes to each tortilla. Roll up like a burrito. Dip in Southwest Ranch Sauce or add inside the wrap.