Jalapeno Chicken Wraps
2 PIECES 101 cal., 6g fat (2g sat. fat), 25mg chol., 377mg sod., 2g carb. (0 sugars, 1g fiber), 10g pro. PREP 15 min. GRILL 20 min./batch SERVES 15
Ingredients 1 lb. boneless skinless chicken breasts 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. pepper 2 tsp. seasoned salt 1 tsp. paprika 1 small onion, cut into strips 15 jalapeno peppers, halved and seeded 1 lb. sliced bacon, halved width wise Blue cheese salad dressing
- Cut chicken into 2×11⁄2-in. strips. In a small bowl, combine the garlic powder, onion powder, pepper, seasoned salt and paprika. In a large shallow dish, sprinkle chicken with spices; toss to coat. Place a chicken strip and an onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks.
- Meanwhile, slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 400° and set the timer to 30 minutes. Preheat the grill for 10 minutes.
- When the grill is preheated, in batches, place the peppers on the Grill Plate. Cook until chicken is no longer pink and bacon is crisp, 18-20 minutes, turning once. Serve with blue cheese dressing.
Eric’s Tip: Use a grapefruit spoon to core and seed a jalapeno pepper. The spoon’s curved shape and serrated edges make it ideal for following the pepper’s shape.