BLT Avocado Chicken Salad Wraps
BLT Avocado Chicken Salad Wraps are a quick and easy solution to a fresh, no-heat lunch. They are high in protein, low in carbs, high in fiber and nutrients, but most of all, this salad is delicious.
Servings 3 servings
- 6 slices bacon uncured, sugar free
- 1 lb boneless. skinless chicken breast halved to make cutlets
- salt and pepper to taste
- 3 tablespoon avocado or olive oil based mayonnaise
- 1 tablespoon lime juice fresh
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup tomatoes diced, 2 small or 1 large
- 2 green onion finely sliced with whites
- 1 avocado chopped
- 1 head of romaine or butter lettuce for wrapping
COOK THE BACON: In a large skillet, cook bacon over medium heat for 2-3 minutes each side, or until crispy. Remove the bacon from the pan and allow to cool on a paper towel lined plate.
COOK THE CHICKEN: Season the chIcken with ½ teaspoon of salt and ¼ teaspoon pepper and place into the pan with the bacon drippings. Cook 3 minutes per side over medium heat, or until the inside is no longer pink. Remove from the pan and allow to cool.
MAKE THE DRESSING: In a small bowl, whisk together mayo, lime juice, garlic, and paprika. Set aside.
CHOP AND MIX: Once the chicken and bacon are cool, chop into ½-inch pieces and place in a large bowl. Add the tomatoes, green onions, and avocados to the bowl quickly toss to evenly distribute the ingredients. Pour the mayo mixture into the bowl with additional salt and pepper to taste and toss again to coat.
SERVE: Serve the salad immediately or allow to chill in the refridgeratorfor up to an hour. Spoon the salad into 2-4 lettuce cups per person.
Serving: 1cup | Calories: 381kcal | Carbohydrates: 11g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 98mg | Sodium: 1221mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5800IU | Vitamin C: 27.2mg | Calcium: 80mg | Iron: 2.3mg