¼ cup mayonnaise
1 small clove garlic, minced
1 tsp. freshly squeezed lemon juice
Salt and pepper to taste
4 skewers Marcangelo Chicken Bacon Twisters
2 soft Greek pita flatbreads
1 romaine lettuce heart, thinly sliced
2 Campari Tomatoes, sliced (cherry tomatoes)
½ avocado, sliced
2 radishes, thinly sliced
¼ cup pickled pepper rings (optional)
Cook chicken bacon twisters to a minimum internal temperature of 165°F (74°C).
To make the garlic aioli, place the mayonnaise in a small bowl and stir in the garlic and lemon juice. Season to taste with salt and pepper.
To cook the Chicken Bacon Twisters, preheat the grill to medium-low. Brush grates lightly with vegetable oil and once hot, place the twisters on the grill. Cook for 10 to 12 minutes, turning occasionally, until the bacon is crisp and the chicken is cooked through. Transfer skewers to a plate to rest.
To assemble, warm the pitas on the grill for 30 seconds so they are easy to fold. Spread the warm pitas with a little garlic aioli.
Remove the skewers and place two chicken bacon twisters along the centre of each pita. Then load them up with shredded lettuce, sliced tomatoes, avocados and radishes. Feel free to personalize them with any extras – pickled peppers, tzatziki and a squeeze of lemon! Fold wraps and enjoy while hot.