Grilled Chicken Wraps

Yes, it's football season.  But we're going for a healthier version of the tailgating food this year.  These are super-easy to make, and taste great no matter how you cook your chicken.  We like to smoke ours with a BBQ seasoning rub made with paprika, garlic powder, black pepper, and blackened seasoning mix.  We go low-cal on the Ranch dressing, too, making ours with buttermilk and yogurt instead of sour cream or mayo.  OK, so bacon isn't low-cal, but you can leave that out if you prefer.  This makes 6 wraps. 

Grilled chicken wraps

Ingredients

2 medium chicken breasts, smoked or grilled on the BBQ

6 flour tortillas

Ranch dressing

6 slices of Colby-Jack cheese

2 cups thinly sliced lettuce

1 avocado, chopped

1 red onion, thinly sliced then cut in quarters

2 plum tomatoes, diced

4 slices of bacon (fried crisp and crumbled)

2 tbl. melted butter

2 tbl. Parmesan cheese, grated

Directions

·        Slice the smoked/grilled chicken into small strips

·        Lightly coat one side of each flour tortilla with the Ranch dressing

·        Place cheese slices on each tortilla and top with strips of chicken

·        Add the lettuce, avocado, onion, tomato and bacon

·        Roll up the tortillas (burrito style) and brush with the melted butter

·        Sprinkle each tortilla lightly with Parmesan cheese

·        In a skillet or sandwich press (we use a George Foreman grill for this), grill each tortilla about 3-4 minutes, until lightly browned on both sides.