| Ingredient |
Amount |
Calories |
| Avocados |
129g |
206kcal |
| Garlic powder |
0.789g |
3kcal |
| Onion powder |
0.986g |
3kcal |
| Mayonnaise, regular |
125g |
850kcal |
| Pork, cured, bacon, pre-sliced, cooked, pan-fried |
120g |
562kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
45g |
14kcal |
| Onions, red, raw |
125g |
55kcal |
| Tomatoes, Cherry, Raw |
111.75g |
20kcal |
| Mustard, prepared, yellow |
29.9g |
18kcal |
| Tortillas, ready-to-bake or -fry, whole wheat |
138g |
428kcal |
| Chicken, broilers or fryers, breast, meat only, cooked, fried |
280g |
524kcal |
Recipe Instructions:
Ingredients
Chicken Salad:
2 cups chopped or shredded cooked chicken I used a rotisserie chicken
8 slices bacon cooked and crumbled**
2-3 scallions thinly sliced
1/2 cup homemade mayo or store bought avocado oil mayo
2 teaspoons dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
Wraps:
6 grain free tortillas - I used Siete Foods Burrito size tortillas
Romaine or iceberg lettuce or preferred greens
3/4 cup cherry tomatoes sliced
1 small red onion thinly sliced
1 avocado peeled and thinly sliced
Instructions
In a large bowl, combine the cooked chicken, crumbled bacon, scallions, mayo, mustard and garlic and onion powder. Taste, then add sea salt and black pepper and adjust to preference.
I recommend heating the tortillas exactly as directed on the package to make them perfectly pliable for wrapping.
Lay out a tortilla and place a couple of lettuce leaves in the center, then onions, tomatoes, and sliced avocado. Layer a scoop of chicken salad on top, then fold the bottom of the tortilla up and the top down, rotate it and roll it up tightly.
Repeat the process to make 6 wraps. To serve, use a large, sharp knife cut each one in half. Enjoy!
