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© Meredith Corporation. All rights reserved. Used with permission.
Preheat grill to medium-high.
Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165°F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.