CHICKEN BACON RANCH LETTUCE WRAP

Here is how I made it:

1.First, grab 1b chicken tenders. Crack two eggs in a bowl, & add 1 cup of your fav breadcrumbs mixed with 1 tsp chipotle powder & a pinch of salt to another bowl. I used lowcarb breadcrumbs. Dip tenders into the egg, then into the crumbs, coat them with Chosen Foods Avocado Oil spray & pop them into the airfryer for 20-22 mins at 400F. Time varies by air fryer + chicken thickness.

2.Wash your iceberg lettuce. We’ll use 2 outer leaves.

3.Prep the rest of your toppings. I thinly sliced half an avocado, grabbed some roasted red pepper, and thinly sliced red onion.

4.You can use any kind of bacon or omit it. I lay mine out on an oven rack lined with parchment paper and pop it into the oven at 425F for 12.5-13 mins. It comes out perfect every time without the splish splash.

5.Grab your washed and dried lettuce, and add the roasted red pepper at the base. Top with half of the sliced avocado and some Chosen Foods Ranch dressing. When the chicken tenders are done, you can add them to is, or toss them in any kind of sauce you like. Then top with a slice or two of bacon, the remaining avocado slices, some more Chosen Foods ranch dressing, and any other toppings you like.

6.Fold the lettuce over the fillings tightly and roll everything up tightly, burrito-style. Then cut in half, and enjoy!


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