Barbecue Bacon Chicken Wraps

10 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 4 lb chicken breast
• 1 packet 45-calorie beef bacon
• 300 g rice (raw weight)
• 10 low-carb wraps (Extreme Wellness)
• 1 bag fat-free cheddar cheese
• 200 g onions (chopped)
• 230 g plain Greek yogurt
• 120 g sugar-free BBQ sauce (Ray's)
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp garlic powder
• 30 g tomato paste

Instructions

1. Flatten all chicken evenly with a meat tenderizer.
2. Season chicken and cook covered on a skillet until both sides are crispy.
3. Chop the beef bacon and cook with 200g chopped onions.
4. Cook 300g rice in a rice cooker with 2 1/2 cups of water.
5. Mix all BBQ sauce ingredients together (yogurt, BBQ sauce, vinegar, spices, tomato paste).
6. Chop cooked chicken; combine with bacon, onions, rice, BBQ sauce and fat-free cheddar.
7. Distribute evenly onto 10 wraps and toast all wraps.
8. Reheat: fridge 1:30, freezer 2 min + flip + 30 seconds.