Barbecue Bacon Chicken Wraps

Flatten the chicken breasts with a meat tenderizer.

Season the chicken with salt, black pepper, paprika, and garlic powder, then cook in a covered skillet over medium heat until both sides are golden and the interior reaches 165°F (165°F).

While the chicken cooks, chop the beef bacon and sauté it with the chopped onions until the bacon is crisp and the onions are softened.

Cook the rice in a rice cooker using 2½ cups of water; once done, fluff with a fork.

Prepare the BBQ sauce by mixing plain Greek yogurt, sugar‑free Rays BBQ sauce, apple cider vinegar, black pepper, paprika, salt, garlic powder, and tomato paste until smooth.

When the chicken is done, let it rest briefly, then chop it into bite‑size pieces and combine with the cooked bacon, onions, rice, BBQ sauce, and crumbled fat‑free cheddar cheese.

Evenly distribute the mixture onto the 10 wraps, then toast the assembled wraps in a skillet or grill pan over medium heat until the wraps are lightly browned and the cheese melts.

Serve immediately, or reheat in the refrigerator for 1 minute 30 seconds, or in the freezer for 2 minutes, flipping after 30 seconds.