Yummy Chicken Wraps

Super nutritious rolled in a flour tortilla, the great thing about this recipe is that its super picnic perfect. Here is the yummy recipe.

8 strips Chicken
2 avocados, pitted and peeled
2 tablespoons lemon juice, divided
½ teaspoon fine ground sea salt, divided
⅓ cup mayonnaise
½ teaspoon honey
¼ teaspoon onion powder
¼ teaspoon dried dried basil
freshly ground black pepper, to taste
3 cups shredded rotisserie chicken breast, or leftover turkey
4 large spinach wraps, like Mission Garden Spinach Wraps (regular or gluten free)
4 or 5 green leaf lettuce leaves, torn into large pieces
1 tomato, chopped
1 cup finely shredded Monterey Jack cheese

Preheat the oven to 425 degrees F and line a large rimmed baking sheet with foil. Place the strips of chicken on the foil-lined pan and bake for 15 minutes or until crisped. Remove from the oven and transfer the chicken to paper towels to drain.

In a medium bowl, combine the mayonnaise, honey, onion powder, basil, remaining 1 tablespoon lemon juice, remaining ¼ teaspoon salt, and pepper to taste. Add the chicken and stir to combine.

Spread one-quarter of the slightly mashed avocado down the center of one spinach tortilla. Layer it with one-quarter of the lettuce leaves, one-quarter of the tomato, 2 slices of bacon, one-quarter of the chicken mixture, and one-quarter of the cheese. Fold one side over the filling and tightly roll up. Repeat with remaining filling ingredients and wraps.
Slice the wraps in half and serve.
Picnic ready!