Chickenavocadobaconwrap Recipes

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

Steps:

• Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
• Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
• Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
• Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

Steps:

• Combine all ingredients except tortillas and lettuce; chill for 1/2 hour.
• Spread 1/6 of mixture in each tortilla; top with 1/3 C lettuce and fold over to form a wrap.

Steps:

• Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
• Cover and chill.
• Whisk together first 6 ingredients.
• Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
• Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
• Seal bags, and chill at least 1 hour, tossing occasionally.
• Remove chicken and vegetables from marinades, discarding marinades.
• Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
• Remove vegetables from grill when done.
• Cool; cut chicken and vegetables into strips.
• Spread tortillas with Avocado Mayonnaise.
• Place chicken and vegetables on tortillas; roll up.
• Cut in half diagonally.

Steps:

• Top tortillas with next 5 ingredients.
• Mix barbecue sauce and dressing; drizzle over tortillas.
• Roll up tortillas. Secure with toothpicks.

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.