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Grill Chicken
1. Place the chicken breasts between plastic wrap and pound to an even 2 cm (3/4 inch) thickness. Rub with olive oil, garlic powder, smoked paprika, salt and black pepper.
2. Heat a grill or grill pan over medium-high heat. Grill the chicken 5-6 minutes per side until deeply marked and cooked through to 74°C (165°F). Rest 5 minutes, then slice thinly.
3. Meanwhile, cook the bacon in a skillet over medium heat for 8-10 minutes until crisp, drain on paper towels and crumble.
4 slice Crispy bacon bits (optional crunch)
Dressing
4. Mince the garlic to a paste and whisk with the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard and coconut aminos. Season with extra black pepper and thin with a teaspoon of water if needed.
0.5 tsp Black pepper,
0.3 cup Mayonnaise,
0.5 cup Grated Parmesan cheese,
1 tbsp Lemon juice,
1 tsp Dijon mustard,
1 clove Garlic,
1 tsp Worcestershire-free umami seasoning: coconut aminos
Assemble
5. Wash and thoroughly dry the romaine leaves. Halve, pit and slice the avocados.
8 piece Large romaine lettuce leaves,
2 piece Avocados
6. Fill each romaine leaf with sliced chicken and avocado, drizzle generously with the dressing, and top with shaved Parmesan cheese and bacon. Serve immediately, 2 wraps per person.
