Chicken Salad Pita Wrap with Crunchy Bacon & Avocado Cilantro Dressing
Recipe - Save-on-Foods
Chicken Salad Pita Wrap with Crunchy Bacon & Avocado Cilantro Dressing
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 avocado
1 cup cilantro
1 clove garlic
¼ cup olive oil, plus additional for skillet
½ cup water
2 tbsp lime juice
Salt and pepper to taste
2 chicken legs
8 slices Campfire bacon
Bakestone Brothers pita bread
2 ribs celery, chopped
Handful of green or red grapes, chopped
2 tbsp mayonnaise
Baby arugula
Directions
- Preheat the oven to 425 degrees F (220°C). Line a baking tray with parchment paper. Arrange 8 slices of Campfire bacon on the lined baking tray. Bake in the preheated oven for 10 to 15 minutes or until the bacon reaches the desired crispiness.
- Heat a cast iron skillet over medium-high heat. Once hot, drizzle with olive oil. Season 2 chicken legs with salt and pepper. Place the chicken legs in the hot skillet and cook on each side for about 5 minutes or until golden and crispy. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken legs are cooked through. Once done, remove from the oven and let cool slightly.
- In a food processor, combine 1 avocado, 1 cup cilantro, 1 clove garlic, ¼ cup olive oil, ½ cup water, 2 tbsp lime juice, salt, and pepper. Process until a smooth dressing consistency is achieved.
- Chop the cooled chicken into small pieces and place it in a medium bowl. Add the chopped 2 ribs of celery and handful of chopped grapes to the bowl with the chicken. Season the mixture with salt and pepper, and add 2 tbsp mayonnaise. Mix until well combined.
- Warm Bakestone Brothers pita bread for 10 to 15 seconds until warm and pliable. Spread a layer of the prepared avocado cilantro dressing on each pita. Add a handful of baby arugula, a few slices of the baked bacon, and a generous portion of the chicken salad on top of the dressing. Fold the bottom of the pita bread up, then fold the sides into the center to create a wrap. To keep the wrap held together, you can wrap it with parchment paper and tie a small twine around the center, or use a toothpick to secure it.
- Enjoy your delicious chicken, bacon, and avocado cilantro wrap!
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 425 degrees F (220°C). Line a baking tray with parchment paper. Arrange 8 slices of Campfire bacon on the lined baking tray. Bake in the preheated oven for 10 to 15 minutes or until the bacon reaches the desired crispiness.
- Heat a cast iron skillet over medium-high heat. Once hot, drizzle with olive oil. Season 2 chicken legs with salt and pepper. Place the chicken legs in the hot skillet and cook on each side for about 5 minutes or until golden and crispy. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken legs are cooked through. Once done, remove from the oven and let cool slightly.
- In a food processor, combine 1 avocado, 1 cup cilantro, 1 clove garlic, ¼ cup olive oil, ½ cup water, 2 tbsp lime juice, salt, and pepper. Process until a smooth dressing consistency is achieved.
- Chop the cooled chicken into small pieces and place it in a medium bowl. Add the chopped 2 ribs of celery and handful of chopped grapes to the bowl with the chicken. Season the mixture with salt and pepper, and add 2 tbsp mayonnaise. Mix until well combined.
- Warm Bakestone Brothers pita bread for 10 to 15 seconds until warm and pliable. Spread a layer of the prepared avocado cilantro dressing on each pita. Add a handful of baby arugula, a few slices of the baked bacon, and a generous portion of the chicken salad on top of the dressing. Fold the bottom of the pita bread up, then fold the sides into the center to create a wrap. To keep the wrap held together, you can wrap it with parchment paper and tie a small twine around the center, or use a toothpick to secure it.
- Enjoy your delicious chicken, bacon, and avocado cilantro wrap!