Tex-Mex Chicken Club Wraps

• Marinade:
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon crushed red pepper
• 1/2 teaspoon chili powder
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon tomato paste
• Wraps:
• 2 pounds boneless, skinless chicken breasts
• 1 cup light mayonnaise
• 1 tablespoon 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

1. Make marinade: Mix all ingredients in a ziplock bag. Add chicken, seal bag, rub marinade all over and chill at least 2 hours.
2. Preheat grill to mediumlow and cook chicken, 6 minutes per side, until cooked through. Let cool, then slice. Mix mayonnaise and chili.
3. Assemble wraps: Spread mayonnaise mixture over tortillas. Divide all ingredients among tortillas. Roll up; serve.

marinade, garlic, onion powder, red pepper, chili powder, red wine vinegar, olive oil, tomato paste, wraps, chicken breasts, light mayonnaise, chili, flour tortillas, bacon, pepper, tomatoes, avocados, red onion

Taken from www.myrecipes.com/recipe/tex-mex-chicken-club-wraps (may not work)