INGREDIENTS
Marinade:
1 tbsp
garlic powder
1 tbsp
onion powder
1 tsp
crushed red pepper
1/2 tsp
chili powder
1/4 cup
red wine vinegar
1/2 cup
olive oil
1 tbsp
tomato paste
Wraps:
2 lb
boneless, skinless chicken breasts
1 cup
light mayonnaise
1 tbsp
finely chopped canned, seeded chipotle chili
8
10-inch flour tortillas
16
slices bacon, cooked
16
slices pepper Jack
3
tomatoes, thinly sliced
2
avocados, peeled, pitted and thinly sliced
1
red onion, thinly sliced
3 cups
shredded green-leaf lettuce