Grilled Chiken Avocado Wraps

2 chicken breast, skinless, boneless, trimmed (2 breast per 4 wraps)

2 c. chopped romaine lettuce

1 sliced of bacon, crisp, chopped into bits

1 Avocado, medium, cubed

1/4-1/2 c. Grape or Cherry Tomatoes, diced

Salt, to taste

Pepper, to taste

3 tbs. Ranch dressing

4 Spinach wraps (I use Mission brand wraps)

Marinade for Chicken:

1/2 cup Orange Juice

Drizzle in Olive Oil, Extra Virgin, to coat

4 tbs. Worcestershire Sauce

2 tsp. White Wine Vinegar

1 tsp. Pepper

Splash of Soy Sauce, not necessary though

1 tsp. Cumin

Mix all ingredients for marinade in a plastic Ziploc bag. Add Chicken, close bag and coat chicken. If more coverage is needed, add more orange juice. Allow to marinate for 1 hour-1 day. Before grilling or baking chicken, set on counter for 10 minutes, covered. Grill or Bake (375 degrees) chicken until internal temperature of 175 is reached (or as advised). Set aside to allow chicken to rest and complete cooking while you prepare the following. Cook bacon in microwave until crispy, drain from fat, break into small pieces.

Add Romaine Lettuce, Avocado, Bacon, Tomato, Salt, Pepper to large bowl.

Cut Cooked Chicken into strips or cubes. Add to Bowl. Add Ranch dressing to bowl. Stir, incorporate all ingredients gently. Add more salad dressing as desired, 1 tsp. at a time (just know this adds more calories).

Warm wraps according to instructions on package. While wraps are warm, add 1/4 of mixture from bowl to 1 wrap. Add to the center, fold up the top and bottom edges, tuck in one remaining edge of wrap and roll wrap to other end. Use knife to cut in the middle, at an angle, and place on serving dish or plate. Repeat with remaining wraps.

Serve with handful of chips, potato fries, melon slices, glass of lemonade, strawberries or apple slices.

Enjoy!!! Let me know how it turns out!!!

Suz