Makes 4 servings
Aioli:
1/3 c. Mayo or Salad Dressing (I always use Ranch)
1 large clove garlic, finely chopped
1 tsp. lemon juice
Wrap:
4 flour tortillas
8 leaves green leaf lettuce (I use shredded lettuce)
1 Pkg (9oz) thinly sliced oven roasted chicken breast
2 Medium tomatoes, chopped
1/4 c. bacon flavored bits or chips (I use Oscar Meyers Real Bacon Bits)
Directions:
1. In small bowl, beat aioli ingredients w/ wine whisk. Spread each tortilla, leaving 2 in border from botton of each.
2. Arrange 2 lettuce leaves on each tortilla, leaving 2 in border at bottom. Evenly top with chicken, tomatoes, and bacon bits.
3. Fold bottom edge of each tortilla up and roll tightly. Secure, if desired, w/ tooth pick, foil, or wax paper.
**Note: I generally make this for lunch, so I always make the Aioli mixture the day prior and leave it in the fridge over night. I thin pack all my other ingredients (chicken, tomatoes, bacon bits, and lettuce) in a separate container for the next day.
