Crisp bacon, lean chicken breast, creamy cheese and avocado, and bright veggies make a satisfying filling for a lighter, wrapped-up version of a club sandwich. If you need to make only one or two wraps at a time, save leftovers to pack later in the week.
Active time: 10 minutes
Total time: 10 minutes
6 slices bacon
1 ripe avocado, peeled, pitted, and mashed
6 whole wheat 7-inch tortillas
1 cooked boneless, skinless chicken breast (about 6 ounces) sliced into 6 pieces
6 romaine lettuce leaves
1 large tomato, thinly sliced
6 slices American cheese
1. Heat a medium-size skillet over medium heat. Cook bacon until crispy, about 5 to 7 minutes. Transfer to a plate and set aside.
2. Spread an equal amount of avocado over the entire surface of each tortilla. Place a slice of bacon, a slice of chicken, a lettuce leaf, tomato slices, and slice of cheese on each tortilla and roll up. Wrap each stuffed tortilla with wax paper and secure with two large toothpicks. Slice wraps in half on a diagonal and tuck into lunch boxes. (If using a reusable sandwich wrap, tightly wrap the whole stuffed tortilla, and pack seam-side down, to help it stay together.)
Per wrap: calories 386, fat 19 g, protein 22 g, carbohydrates 31 g, dietary fiber 4 g