8 slices bacon
4 boneless skinless chicken breasts
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 plum tomato
4 large tortillas
4 romaine lettuce leaves, chopped
1 large clove garlic
1 pinch salt
1/4 cup (50 mL) light mayonnaise
1 tsp (5 mL) lemon juice
1 dash hot pepper sauce
Garlic Mayo: Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper sauce. Set aside.
In skillet, fry bacon until crisp; set aside on paper towel. Drain fat from pan.
Holding knife horizontally, slice each chicken breast through thickest part and open like book; pound to even thickness. Sprinkle with salt and pepper. Cook in same skillet over medium-high heat, turning once, until nicely browned and no longer pink inside, 6 to 8 minutes. Transfer to cutting board and slice.
Slice tomato in half lengthwise; slice crosswise. Spread Garlic Mayo over tortillas. Top with chicken, bacon, lettuce and tomatoes. Roll up; slice in half.