Ingredients
1 1/2 lbs 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 (I sub'd Mexican cheese blend)
½ c mozzarella cheese (I sub'd Mexican cheese blend)
shredded lettuce
tomatoes, diced
4-6 whole wheat tortillas (8 flour 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.
Freezer Tip: 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, grill the chicken, cut it up, and cut up the veggies (if you want lettuce and tomatoes). Then assemble the wrap.
Southwest Chicken Marinade:
2/3 cup oil
1/3 cup vinegar
2 tablespoon chopped fresh cilantro
4 teaspoons 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 (I used plain Greek yogurt mixed with Ranch seasoning)
About 1/2 cup mild salsa (I used Pace)
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