8 slices bacon
1 1/4 lbs skinless, boneless chicken breasts, cut into tenderloin strips
1/2 tea. Garlic powder
1/2 tea. Black Pepper
2 medium Avocados
1 cup Fresh Salsa (Tomato, Onion, Hot Peppers, Green Peppers, Cilantro, etc.)
8-6 inch whole wheat flour tortillas
4 cups shredded Romaine lettuce
Cook bacon. Set aside.
Sprinkle chicken with Garlic powder and black pepper. Cook chicken 6-8 minutes or until chicken is cooked through.
In a bowl, mash avocado with a fork. Mix in fresh salsa to make a Guacamole.
Spread each tortilla with 1/8 of the Guacamole. Top with one slice of bacon, 1/8 of the chicken and 1/2 cup lettuce. Serve with 1 cup fresh vegetables (carrot sticks, celery sticks, cauliflower, broccoli or broccolini) and 1 Tab. Ranch dressing. Also, optionally, you can serve with additional Guacamole or fresh salsa and tortilla chips.
Chicken BLT Wrap: 269 cal., 493 sodium, 17g. Carbs., 11 fiber, 22 g. Protein, 12 g fat
Fresh Veggies and Dip: 69 cal., 8 g carbs., 2 g. Protein, 4 g. Fat