Loaded Creamy Chicken & Bacon Salad Burrito Wrap

What happened here was pretty obvious: I made a chicken salad and… looked over at some tortillas and… ahhh, might as well turn this into a burrito. And here it is, this little marvel of nature, a creamy chicken salad burrito. I have to admit it turned out really well, I threw in a bit more greens and tomato to cut through the richness, and the whole thing came together pretty nicely if i say so myself.

For the salad I already had leftover cooked chicken and hard-boiled eggs sitting around, so this recipe kinda made itself up hehehehe, but it’s just as easy to pan-fry a chicken breast and boil a couple of eggs yourself if you’re starting from scratch, its still a pretty simple recipe to make at home. Let’s get into the recipe.

Loaded Creamy Chicken & Bacon Salad Burrito Wrap

Servings: 1
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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I do say, like any burrito, this one travels beautifully. Make it in the morning, wrap it tightly, and keep it in the fridge for lunch, it holds up so much better than a sandwich ever could, staying just as creamy and satisfying hours later! 😛

Ingredients

Tortilla – 1 Large
Chicken – 1 Breast (Already Cooked)
Eggs – 2 (Already Cooked)
Onion – 1
Bacon – 3 Slices
Cucumber Pickles – 3 (Chopped)
Mayonnaise – 2 Tablespoons
Arugula – To Taste
Tomato – 1 Small
Pepper – A Pinch
Salt – A Pinch

Directions

Start by preparing the chicken salad. In a frying pan, add the bacon slices and fry on both sides until golden brown, season with a pinch of pepper.

Remove the bacon and chop it. Add it to a bowl, along with the chopped onion, chopped cucumber pickles, roughly chopped hard-boiled eggs, and shredded chicken.

Add the mayonnaise, a pinch of salt and pepper, and mix everything together.

Slightly warm the tortilla to make it softer and more pliable. Then, in the middle of the tortilla, place the chicken salad (in my case, I still had 1/3 of the salad left, so you can make 2 slightly filled burritos or 1 well-filled one), followed by some chopped tomato and a few arugula leaves.

Roll up the burrito, starting by folding the ends and rolling it all the way up. And that’s it, ready to serve! Enjoy!

Notes & Tips: If I’d had any leftover potatoes or rice, I’d have thrown those in too, just to give the burrito a bit more body ;D

don’t skip warming the tortilla, a cold one cracks when you roll it, while a warm one folds like a dream.

Pat your cooked chicken dry before shredding so the salad doesn’t turn watery, and if you’re not eating it right away, hold off on adding the tomato and arugula until just before you roll it, so the tortilla doesn’t go soggy.

Taste the salad before you fill the burrito, mayonnaise amounts vary a lot depending on the brand, so add it a spoonful at a time.

And if you like a little kick, a dash of hot sauce or a sprinkle of paprika in the chicken salad works wonders.

Oh and why did i gave this that strange name its like the most broken recipe name ever hahaha, well because its not really a burrito, but its not really a wrap its something in between, so yeah that’s what I ended with, i hope you understand, if not, bla bla bla 😀

This recipe for Loaded Creamy Chicken & Bacon Salad Burrito Wrap was originally created on BakeAfter.com. Esta receita de Burrito de Salada de Frango foi publicada em português no Iguaria.com.