Grilled Chicken and Avocado Wrap

In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons lime juice, 4 minced garlic cloves, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade.

Pound the 2 pounds of chicken breasts to an even thickness (about 1/2 inch) and add them to the marinade, ensuring they're well coated. Cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).

While the chicken marinates, cook 8 slices of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and cool, then chop into pieces.

Dice 1/2 red onion and halve 1 cup of cherry tomatoes. Wash and chop 2 cups of romaine lettuce and 1/2 cup of cilantro.

In a small bowl, mash 3 large avocados with 1 tablespoon lime juice and season with salt to taste.

Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).

Let the grilled chicken rest for 5 minutes, then slice into strips against the grain.

Warm the 4 large whole wheat tortillas on the grill or in a dry skillet for about 30 seconds per side.

To assemble each wrap, spread 2 tablespoons of chipotle mayo on each tortilla, followed by 1/4 of the mashed avocado mixture.

Divide the chicken strips, chopped bacon, diced red onion, halved cherry tomatoes, romaine lettuce, cilantro, and 1/4 cup shredded cheddar cheese among the tortillas.

Fold in the sides of each tortilla and roll tightly to form a wrap. Cut in half diagonally and serve immediately.