Chicken Bacon wraps

( Photographed by James Dreussi, Styled by Leah Dreussi )

Chicken Wraps:

1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder


  1. Preheat oven to 350°F.
  2. Cut chicken breasts into 1-inch cubes.
  3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
  4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
  5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
  6. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

Corn Salad:

3 cups frozen corn (or fresh is you have it)
1 pint grape tomatoes halved
1 avocado cubed
1.5 tsp sugar
Zest and juice of one lemon
1/4 cup extra virgin olive oil


  1. 1Mix zest, juice and sugar
  2. Stream in oil while whisking and whisk until combined about a min or two
  3. Add corn, tomatoes and Avocado and mix gently

Serves between 6-8

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
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