Last-Minute Chicken Guacamole Wraps with Bacon

I created these wraps when I needed a quick appetizer to bring to a craft club using ingredients I had on hand.  You can use cooked shredded chicken rather than canned and you could make your own guacamole from scratch as well.  However, using already prepared ingredients really saves time and I'm not sure you would be able to notice a big difference in taste.  Also, the packaged guacamole doesn't turn brown as quickly as the homemade kind, which is definitely something to consider if you are serving this as an appetizer instead of a lunch wrap.

Ingredients

• 3 large flour tortillas
• 1 large can of chicken, white meat only, drained
• 1/2 lb bacon, cooked and crumbled
• 2 Roma tomatoes, diced
• 1/2 of one large red onion, minced
• 1 Tbsp lime juice
• 1 Tbsp cilantro, chopped (optional)
• 1 1/2 cups Mexican blend, finely shredded cheese
• 1 pkg Wholly Guacamole (mild preferred)

Prepare in advance:

1. Place the chicken in a small bowl and use a fork to break it up and shred it. Add bacon crumbles and mix well.
2. In another bowl, combine the tomatoes, red onions, lime juice, and cilantro (if using). Stir well.

To Assemble:

1. Spread 1/3 of the guacamole on each tortilla, making sure to get as close to the side edges as possible, but leaving about an inch of space at the bottom edge for rolling.
2. Layer 1/3 of the chicken and bacon mixture on the top of each tortilla, followed by the tomato-onion mixture. Top each with about 1/2 cup of the cheese.
3. To roll, fold up the bottom edge first, then wrap the right side towards the center, followed by bringing the left side towards the center, slightly overlapping. Secure with a toothpick and serve. Makes 3 wraps.
4. This may also be served as an appetizer if you roll it up starting at the top edge and rolling towards the inch you left empty. Cut off the rough ends and slice the remaining roll into 6 equal pieces. Secure with toothpicks and lay them on their sides for pretty pinwheels. Makes 18 pinwheels.

Note: Assemble just before serving so the guacamole doesn't turn brown!

Recipe by Sarah Zenk

Prep time: 15 min
Cook time: 15 min
Total time: 30 minutes
Yield: 3 wraps or 18 pinwheels