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Chopped Chicken BLT Wrap

Juicy seasoned chicken thighs, crispy bacon, lettuce, tomato and pepper jack, chopped together with mayo, olive oil and red wine vinegar, then toasted in a tortilla.
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 4 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp smoked paprika
Bacon
  • 1 package bacon
Assembly
  • 1 head lettuce shredded
  • 1 tomato sliced
  • 1/4 lb sliced pepper jack cheese
  • 1/4 cup mayo
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper to taste
  • 4 large tortilla wraps

Equipment

  • Skillet or grill
  • Baking sheet
  • Paper towels
  • Cutting board
  • Knife
  • Large bowl
  • Large pan for toasting

Method
 

Cook the chicken
  1. Toss the chicken thighs with the olive oil, kosher salt, black pepper, garlic powder, onion powder and smoked paprika until evenly coated.
  2. Heat a skillet or grill over medium-high heat.
  3. Cook the chicken for 5–7 minutes per side, until the internal temperature reaches 165°F.
  4. Let the chicken rest for a few minutes while you prep everything else.
Cook the bacon
  1. Preheat the oven to 400°F and lay the bacon on a baking sheet.
  2. Bake for 12–15 minutes, until it’s done to your liking.
  3. Move the bacon to a paper towel to drain.
Chop and mix
  1. On a large cutting board, lay down a bed of shredded lettuce and top it with the chicken, bacon, sliced tomato and pepper jack slices.
  2. Chop it all up, then top with the mayo, olive oil and red wine vinegar. Season with salt and pepper.
  3. Mix until well combined and transfer to a bowl.
Wrap and toast
  1. Warm a large tortilla and add a few scoops of the mixture.
  2. Wrap it up tightly and toast it in a pan for a few minutes per side until crispy.
  3. Slice and enjoy!

Notes

Thighs over breasts. They stay juicy even after you chop them.
Oven bacon. It cooks evenly with no splatter, and you can chop the chicken while it bakes.
Toast seam-side down first. It seals the wrap so it doesn’t unroll.