|4||pieces PERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, Individually Wrapped, 1.50 lbs.|
|1||tbsp. olive oil|
|1||tsp. onion powder|
|1/2||tsp. garlic powder|
|1||tbsp. minced chives|
|2||tsp. lemon juice|
|1||tsp. Dijon mustard|
|1/8||tsp. black pepper|
|4||large whole-wheat tortillas|
|2||small tomatoes, sliced|
|2||slices bacon, cooked and crumbled|
|1/2||avocado, pitted and sliced|
Spread 1 tablespoon of the mayonnaise down the center of a tortilla. Top with 1 cup of arugula, a few slices of tomato, some crumbled bacon, a chicken breast and a few slices of avocado. Fold up the bottom of the tortilla and then roll up. Repeat for the other 3 wraps.
Heat a lightly greased grill or grill pan to medium high heat. Season both sides of the chicken breasts with the olive oil, onion powder, and garlic powder. Grill the chicken breasts for 5 to 6 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes.
In a bowl, whisk together the mayonnaise, minced chives, lemon juice, Dijon mustard, salt and pepper.