• Southwest Chicken and Bacon Wrap – A Parent and Kid Favorite!

    by Rachel on January 21, 2012

    Bacon, marinated grilled chicken, two kinds of cheese, lettuce, and tomatoes wrapped in a tortilla with ranch salsa sauce.  What’s not to love about the Southwest Bacon and Chicken Wrap?

    This recipe began with an attempt to recreate one of our family’s favorite dishes from one of our favorite local restaurants.  We were pretty excited to discover that it holds its own with our local fav!  A few other advantages is that this works well for a make-ahead freezer meal and it’s kid-friendly (see tips below)!

    Kid Tip:  My younger two kids aren’t into wraps and can’t hold onto a wrap yet. So, I used the cheese, chicken, and bacon and made them a quesadilla instead.  My 5-year-old, however, loved making his own wrap. I just nuked it for about 20 seconds to melt the cheese so it would hold together and not fall into his lap.

    Freezer Tip:  This recipe made our “Home Run” list for our freezer club, meaning everyone voted to have it again.  Obviously, you can’t freeze the lettuce or tomato, but I packaged the following items individually in freezer bags and froze them:  uncooked marinated chicken, cooked bacon pieces, cheese, ranch salsa, and tortillas.  After thawing everything, all I had to do was grill the chicken, cut it up, and cut up the veggies.  Easy-peasy.

    Southwestern Chicken and Bacon Wrap

    Makes: 4-6 wraps

    Ingredients:
    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)
    shredded lettuce
    tomatoes, diced
    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)

    Directions:
    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.

    We love to serve these with some fruit and my Guacamole recipe and tortilla chips.

     

    Southwest Chicken and Bacon Wrap

    4-6 wraps

    Ingredients

    • 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)
    • shredded lettuce
    • tomatoes, diced
    • 4-6 whole wheat tortillas

    Instructions

    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.

    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 Briann's Ranch)

    About 1/2 cup salsa (used half mild and half medium heat)

    http://thrivinghomeblog.com/2012/01/healthy-southwest-chicken-and-bacon-wrap/

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    { 2 comments… read them below or add one }

    Lily of the Valley May 3, 2010 at 1:22 am

    Flat Branch. Oh the memories. That's the last place we consumed a meal; my dissertation adviser treated after I passed my defense. Mmmmm.

    Reply

    Devin January 20, 2012 at 9:30 pm

    I’m seriously thinking about proposing these at my next Freezer Club meeting this Sunday!

    Reply

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