California Chicken Wrap

1 chicken breast cutlet, plus oil for cooking
Salt & pepper
1 large flour tortilla
1/2 small avocado, sliced
2 slices turkey bacon (or regular bacon)
1/4 cup cherry tomatoes, sliced lengthwise

Season chicken with salt and pepper. In a pan on medium-low heat, cook the chicken breast until 165 Fahrenheit, about 7-8 minutes per side. Let the chicken rest 5 minutes, then slice or shred it.

Lay the tortilla flat. Top it with avocado, chicken, bacon, and tomatoes. Fold the sides of the tortilla in, and roll the tortilla from the bottom to create the wrap.

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