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25 mins
10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels; set aside.

  • Shred the chicken on a cutting board, using 2 forks. Transfer to a small bowl; season with salt and pepper. Stir in the mango, 3 tbsp. mayo and the lime juice.

  • Halve and pit the avocado. Using a small, sharp knife, cut a tic-tac-toe pattern into the flesh of the avocado, slicing all the say through to the skin. Scoop the avocado cubes into another small bowl. Mash coarsely with a fork. Stir in the remaining 3 tbsp. mayo; season with salt and pepper.

  • Put a wrap on a work surface. Spread one-quarter of the avocado mixture on the wrap, leaving a 2-inch border.

  • Sprinkle with 1/2 cup lettuce. Arrange a couple slices of tomato in a row in the center of the lettuce. Lay 1 strip of bacon on either side of the tomato. Mound one-quarter of the chicken mixture on top of the tomato.

  • Fold one end of the wrap so it covers half of the filling, then bend in the two sides.

  • Roll the folded end toward the open end, burrito-style. Repeat with the remaining wraps and fillings. Cut each wrap in half before serving.