Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 large head of romaine lettuce
- 1 avocado, sliced
- 4 strips of cooked bacon, crumbled
- 1 tomato, sliced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
If you want to add a little kick, consider substituting the smoked paprika with chipotle powder. It’s a nod to my heritage and adds a wonderful smoky heat that’s just irresistible.
Instructions
- Start by seasoning the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. This step is crucial as it ensures the chicken is flavorful and juicy.
- Heat a skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. My mom always taught me to trust my instincts and the sizzle of the pan to know when it’s just right.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips. Resting allows the juices to redistribute, making your chicken even more tender.
- While the chicken rests, prepare your lettuce leaves. Carefully separate them and wash under cold water. Pat dry with a paper towel.
- In a small bowl, mix the mayonnaise, Dijon mustard, and lemon juice until smooth. This tangy sauce adds a lovely creaminess and zing to the wrap.
- Assemble your wraps by layering the lettuce leaves with chicken strips, avocado slices, crumbled bacon, tomato, and a drizzle of the sauce. Wrap it all up and secure with a toothpick if necessary.
- Take a moment to admire your creation before diving in—this is a meal meant to be savored!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International