Jalapeno Chicken Wraps

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon pepper
  • 2 teaspoons seasoned salt

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon paprika
  • 1 small onion, cut into strips
  • 15 jalapeño peppers*, halved and seeded
  • 1 pound sliced bacon, halved widthwise
  • Blue cheese or ranch salad dressing

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cut chicken into 2 x 1 1/2-inch strips. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with toothpicks. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and bacon is crisp, turning once. Serve with blue cheese or ranch dressing. Makes: 2 1/2 dozen.[/step-item][/step-list-wrapper]

* When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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Originally Published in Reader's Digest