Chicken BLT Burritos with Creamy Southwest Dipping Sauce

Chicken BLT Burritos with Creamy Southwest Dipping Sauce puts boneless skinless chicken breasts, to 10 slices bacon cooked until crisp and to 2 cups chopped romaine lettuce at the center of a sandwich recipe and finishes in about 35 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

Burritos

• 2 pounds boneless skinless chicken breasts (thin cut,)
• 8 to 10 slices bacon cooked until crisp
• 1 to 2 cups chopped romaine lettuce
• 1 cup chopped tomatoes
• 1 cup chopped cucumbers
• 1 to 2 avocados sliced into thin strips
• 4 to 6 tortillas

Creamy Southwest Dipping Sauce

• ⅔ cup sour cream
• 2 tablespoons BBQ sauce
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Pinch of salt and pepper

Instructions

1. Preheat a grill to medium-high heat (can also cook the chicken in an oven using the broiler or in a skillet) and season the chicken on both sides with salt and pepper.
2. Grill/cook the chicken until cooked through and an instant-read thermometer registers 165 degrees F at the thickest part. Let the chicken rest 5 or so minutes before slicing into strips.
3. For the sauce, whisk together all the ingredients until well-combined.
4. To assemble, spread a couple tablespoons (or more!) of the sauce mixture down the middle of each tortilla. Top with chicken slices, bacon, lettuce, tomatoes, cucumbers, and avocado. Roll up tightly (leaving the ends open or tucking them in burrito-style).
5. Serve with extra dipping sauce.

Give it a minute off the heat, then serve it while it is still hot.