# What you'll need:
→ Protein
01 - 2 cups cooked chicken breast, shredded or diced
02 - 6 slices bacon, cooked and crumbled
→ Vegetables
03 - 1 large ripe avocado, peeled, pitted, and diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped
→ Dairy
06 - 4 ounces cream cheese, softened
→ Pantry
07 - 4 large flour tortillas (10-inch; or use gluten-free tortillas as needed)
08 - 1 tablespoon lime juice
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# Method:
01 - In a medium bowl, mash the diced avocado with lime juice, garlic powder, salt, and black pepper until mostly smooth.
02 - Add the softened cream cheese to the avocado mixture and mix thoroughly until evenly blended.
03 - Gently fold in the shredded chicken, crumbled bacon, chopped red onion, and cilantro until just combined.
04 - Lay out the tortillas. Evenly spread one-fourth of the filling over each, leaving a 1-inch margin around the edges.
05 - Tightly roll up each filled tortilla into a compact log.
06 - Wrap each roll securely in plastic wrap and refrigerate for at least 30 minutes to set.
07 - Using a sharp knife, slice the chilled rolls into 1-inch pinwheel rounds. Serve cold or at room temperature.
