Chicken & Bacon Roll-Ups

I discovered this recipe a few summers ago while thumbing through Cooking Light.  It's a treat when we have bacon in our house and this is a good way to use up a few pieces.  Another good early September meal when it's still warm outside and you want something light.  We have months of heavy dishes ahead of us, so try this as an easy weekday meal.

Suggestion: the original recipe calls for pulled rotisserie chicken.  You can either plan to have rotisserie chicken earlier in the week and use your leftovers for this meal (their intention with original recipe) or do like I did and cook up some chicken on the stove.

Another suggestion: layer all toppings on one have of the wrap and roll towards empty half. Easier to keep everything tight and together.

I served it with freshly chopped salsa and Trader Joe's organic long board chips (those things are good!)  I usually also add some cut up fruit (oranges) if I have any laying around needing to be used.


(I used cilantro instead of tarragon cuz I love cilantro. )

(Thick cut, free range, organic and local BBQ marinaded bacon.

Nuttin' but the best for my baby.)

(Cilantro Mayo)



(All done and ready to eat!)



Hubby2B rates this an "A+++!" and requests often. Hope you enjoy it just as much.



Chicken and Bacon Roll-Ups

From Cooking Light

1/2  cup  reduced-fat mayonnaise

1  teaspoon  minced fresh tarragon

2  teaspoons  fresh lemon juice

4  (2.8-ounce) whole wheat flatbreads (such as Flatout)

2  cups  shredded romaine lettuce

2  cups  chopped tomato (about 2 medium)

4  center-cut bacon slices, cooked and drained

2  cups  shredded skinless, boneless rotisserie chicken breast

Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.

Cooking Light, July 2007