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2 lbs chicken breast or thigh (boneless, skinless)

6 slices center cut bacon

6 large Xtreme Wellness wraps

80g reduced-fat cheddar cheese (shredded)

100g fat-free mozzarella cheese (shredded)

200g nonfat Greek yogurt

100g ⅓ reduced-fat cream cheese

1 tsp cumin

1 tsp garlic powder

1 tsp chili powder

Optional: diced jalapeños for heat (fresh or pickled)

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1. Preheat oven to 400°F (204°C).

2. Lay 6 slices of center cut bacon on a baking sheet lined with parchment.

3. Bake for 15–20 minutes, or until crispy.

4. Remove, let cool, and chop into small pieces. Set aside.

5. Season chicken generously with 1 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder, salt and pepper.

6. Pan sear in a large skillet with a little oil over medium-high heat until browned (about 5–6 minutes).

7. Transfer to a baking dish and finish in the oven at 400°F for 10–12 minutes, or until internal temp reaches 165°F.

8. In a bowl, combine 100g cream cheese, 200g nonfat Greek yogurt, and optional chopped jalapeños. Mix until smooth.

9. Fold in the cooked chicken, chopped bacon, cheddar and mozzarella cheeses.

10. Lay out 6 Xtreme Wellness wraps and evenly divide the chicken popper mixture onto each wrap (about ~1 cup per wrap).

11. Roll burrito-style (fold in sides, then roll tightly).

12. Optional: Lightly toast each burrito in a pan seam-side down for crispness.

13. Let cool and wrap each burrito in foil or plastic wrap.

Nutrition

Makes 6