Saturdays with Rachael Ray – California Chicken Club Wrap
Saturdays with Rachael Ray – California Chicken Club Wrap takes around 30 minutes from beginning to end. For $1.97 per serving, you get a main course that serves 4. One serving contains 572 calories, 25g of protein, and 46g of fat. Several people made this recipe, and 119 would say it hit the spot. If you have shredded chicken, bacon, mango, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a solid spoonacular score of 78%. Try Club Burger Sliders with Avocado-Ranch Dressing {Saturdays with Rachael Ray}, Italian Chicken and Dumplings {Saturdays with Rachael Ray}, and Chicken Quesadillas Suizas {Saturdays with Rachael Ray} for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 avocado
8 slices bacon
2 tablespoons fresh lime juice
1 mango, finely chopped
6 tablespoons mayonnaise
2 cups shredded romaine
salt and pepper
2 cups shredded chicken
4 large whole wheat or spinach wraps (10-inch)
1 large tomato, diced
Equipment:
frying pan
paper towels
bowl
Cooking instruction summary:
Cook the bacon in a large skillet until crisp. Transfer to a paper towel lined plate to drain; set aside.Put the chicken in a small bowl. Season with salt and pepper. Stir in the mango, 3 tablespoons of the mayonnaise and the lime juice.Halve the avocado. Remove the pit and discard. Scoop the avocado out into a small bowl and mash coarsely with a fork. Add the remaining 3 tablespoons mayonnaise. Season with salt and pepper.Put a wrap on your work surface. Spread one-quarter of the avocado, leaving a 2-inch border. Sprinkle 1/2 cup of the lettuce over the top.Lay one fourth of the tomato down the center of the wrap. Top with 2 slices of bacon. Add one quarter of the chicken mixture down the center, on top of the tomato and bacon. Fold one end over the wrap, then fold in the two sides. Roll the wrap like a burrito toward the open end. Repeat with the remaining ingredients. Cut each wrap in half before serving.-------------------------slightly adapted from Every Day with Rachael Ray July/August 2012
Step by step:
1. Cook the bacon in a large skillet until crisp.
2. Transfer to a paper towel lined plate to drain; set aside.
3. Put the chicken in a small bowl. Season with salt and pepper. Stir in the mango, 3 tablespoons of the mayonnaise and the lime juice.Halve the avocado.
4. Remove the pit and discard. Scoop the avocado out into a small bowl and mash coarsely with a fork.
5. Add the remaining 3 tablespoons mayonnaise. Season with salt and pepper.Put a wrap on your work surface.
6. Spread one-quarter of the avocado, leaving a 2-inch border. Sprinkle 1/2 cup of the lettuce over the top.Lay one fourth of the tomato down the center of the wrap. Top with 2 slices of bacon.
7. Add one quarter of the chicken mixture down the center, on top of the tomato and bacon. Fold one end over the wrap, then fold in the two sides.
8. Roll the wrap like a burrito toward the open end. Repeat with the remaining ingredients.
9. Cut each wrap in half before serving.-------------------------slightly adapted from Every Day with Rachael Ray July/August 2012
Nutrition Information:
covered percent of daily need
