I cannot take full credit for this recipe as it was adopted from Danielle Walker's newest cookbook, Meals Made Simple. When in a crunch, I usually just toss them into a lettuce wrap or cabbage leaf, however you can also use her recipe for the tortilla wraps that are absolutely amazing!
California Chicken Wraps:
2 boneless, skinless chicken breasts
4 strips bacon, cooked and chopped
3 Tbsp dijon mustard
1 tbsp honey
1 cup spinach or romaine lettuce
1/2 cup plain yogurt (I use greek yogurt)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill
1/2 tsp drived chives
1 tsp vinegar
3 tbsp water
salt to taste
Mix together all ingredients for the dressing and refrigerate for 30 minutes.
Mix together the dijon and honey. Place chicken on grill or in a skillet with some coconut oil. Brush both sides of the chicken with the dijon/honey mixture. Cook for 5-6 minutes per side brushing each side once again when turning the chicken.
Cut the chicken into pieces and assemble the wrap. Top with the ranch dressing.