It was t-ball night again, so I packed these wraps as a picnic dinner at the ballpark. I wrapped the lettuce leaves in a gallon sized zip top bag with some damp paper towel, and then packaged up the rest in a divided Tupperware. It was a delicious, portable dinner that was healthy and satisfying.
Buffalo Chicken BLAT Wraps
Adapted From: Iowa Girl Eats website
1 (1 lb.) package of chicken tenders
2 Tbsp of Ranch Seasoning Mix (see below)
2 teaspoons of bacon fat
Buffalo Wing Sauce (I like Frank’s Hot Sauce)
4-5 slices bacon, chopped
a splash of lemon juice
a splash of lime juice
salt and pepper to taste
hearts of romaine
Ranch Seasoning Mix:
lemon pepper seasoning
salt and pepper, to taste
Combine 1 tsp of each spice in a small, air tight bowl. Add salt and pepper to taste. Store with spices for up to a month.
Cook bacon in a large cast iron skillet over medium heat until crispy. Drain on a paper towel-lined plate and set aside.
Drain some of the remaining bacon fat off (keep about 1 tsp), and heat the rest in the same skillet over medium-high heat.
Season chicken with Ranch Seasoning Mix and toss to coat. Add chicken to hot skillet and cook for 3-4 minutes a side, or until no longer pink in the middle. Remove chicken to a plate and let cool for a few minutes. Chop into bite-sized pieces and mix with just enough buffalo wing sauce to coat chicken pieces.
Cut tomatoes in half, then thinly slice. Sprinkle some Ranch Seasoning Mix over tomatoes and set aside.
Slice avocado in half, pop out the seed, peel, and thinly slice. Season avocado slices with a splash of lemon juice, a splash of lime juice, salt and pepper. Set aside.
Cut core off of romaine hearts, then rinse and pat dry.
Assemble wraps by placing chicken, bacon, tomato, and avocado inside romaine lettuce leaves.