Chicken, bacon, avocado, and tomato wrap from How to Cook Everything Fast: A Better Way to Cook Great Food (page 166) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on May 23, 2016

    Made again but this time they weren't as great. I used the "even faster" tip and stir fried the chicken and bacon together and somehow I felt the bacon was less noticeable. I also sliced my tomatoes too thick and used medium flour tortillas, which were just too small. I'm still a fan of this recipe, but this time it just wasn't as delicious. It's key to remember that the veggies are just deconstructed guacamole (minus the cilantro), so consider the ratios accordingly.

  • sldoug on April 19, 2015

    Made 4/18/15. Sprinkled chicken with a bit of cheddar and used soft flatbread instead of wraps. Drizzled with bacon fat. So many good flavors! Salting liberally (both the chicken and the assembled wrap) is key. I'm not a huge avocado fan, but that salty, limey avocado was delicious enough to eat on its own. Next time I'd stick with wraps instead of flatbread, as the sandwiches were very messy without a better container. So good!

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