This tasty kid-friendly sandwich is perfect for a back-to-school lunch. Simply make an easy savory-sweet and crunchy chicken salad with leftover shredded chicken, celery, mayo, and dried cranberries, then toss on some crumbled pig candy (aka candied bacon) and shredded romaine and roll it all up in a spinach tortilla.
Pig Candy Candied Bacon
- 1-2 cups light brown sugar
- 12-14 slices medium cut apple wood smoked bacon (not thick cut, but not paper thin)
- Vegetable oil
Chicken BLT Burritos
- 1 rib celery, diced
- 1/4 cup dried cranberries
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1 cup mayonnaise
- 2 cups cooked chicken, shredded
- 4 flour tortillas, warmed until bubbly on a non-stick panned
- Shredded romaine lettuce
For the pig candy candied bacon:
Preheat oven to 225 F. Place the brown sugar in a pie dish. Gently press each slice of bacon into the sugar until coated (note: there can be patches of uncoated bacon; it doesn't need to be 100 percent coated). Work quickly as the brown sugar can compromise the moisture of the bacon and impede caramelization.
Place the coated bacon on a vegetable oil sprayed wire-racked, full sheet pan. Bake until super crispy and golden, rotating the sheet pan midway through, about 60 to 75 minutes depending on oven and thickness of bacon. Remove from the sheet to keep the candied bacon from sticking and let cool on a parchment lined pan.
For the chicken BLT burritos:
In a bowl, mix together the celery, cranberries, mustard, salt and pepper. Let the flavors meld for 10 minutes. Add in the mayo and mix until incorporated. Adjust seasoning if necessary. Add the chicken and stir to combine. Let sit in fridge for at least one hour before serving, overnight preferred.
Crumble the pig candy.
On the softened and warmed tortilla, place a layer of shredded lettuce, then a layer of the chicken salad, then a layer of the crumbled pig candy. Tuck and roll tight, then pack in a kid's lunchbox!