Grilled Chicken BLT Wraps

A delicious, easy grilled chicken wrap that is perfect for lunch, dinner, or picnics! Serve with your favorite chips and a cold beverage!

INGRIDIENT

1 pound skinless, boneless chicken breast halves

1 pinch salt and ground black pepper to taste

2 ears fresh corn

3 ½ cups chopped romaine lettuce

1 ½ cups chopped cooked bacon

1 ½ cups chopped avocado

1 cup chopped Roma tomatoes

1 cup chopped red onion

1 cup ranch dressing

6 (8 inch) flour tortillas

DIRECTION

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.

Step: 2

Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.

Step: 3

Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.

Step: 4

To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.