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INGREDIENTS
2 chicken Breast. ( or what ever part of the chicken you have)
Olive oil
Salt and pepper to taste & favorite rub
4 strips bacon, cooked until crisp, drained, and crumbled. ( I used store bought bacon bits)
1 small tomato, diced(used up some cherry tomatoes I had)
1 small ripe avocado, peeled, seeded, and diced(didn't have that and didn't miss it)
1 tablespoon (15 ml) fresh lime juice
2 thin slices red onion
1 cup (56 g) chopped romaine lettuce( I used a garden salad I had already mixed up)
4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas
1/4 cup (60 ml) your favorite vinaigrette( Used bacon ranch, love that stuff)
INSTRUCTIONS
Fill and preheat your SousVide water oven to 146F/63C.
Season the chicken lightly with salt and pepper and a drizzle of olive oil.
Put the seasoned chicken into a small (quart/liter) cooking pouch and vacuum seal.
Submerge in the water oven and cook for 45 minutes to 1 hour.
Remove and if not using right away, quick chill the pouch in an ice water bath (half ice/half water) for15 minutes and refrigerate.
Dice the chicken, bacon, tomato, avocado, onion, and romaine into a salad bowl; add the dressing and toss to coat.
Center one-fourth of the chicken salad mixture on each of the wraps and roll up, burrito style.
In the Vac bag
In my red neck Sous vid machine, worked better than the store bought one I had and returned because it broke.
This was after 2 hours @ 146 F. Very juicy chicken breast's
Got it all mixed together.
Heating the shell in garlic butter
All rolled up
The money shot.
2 chicken Breast. ( or what ever part of the chicken you have)
Olive oil
Salt and pepper to taste & favorite rub
4 strips bacon, cooked until crisp, drained, and crumbled. ( I used store bought bacon bits)
1 small tomato, diced(used up some cherry tomatoes I had)
1 small ripe avocado, peeled, seeded, and diced(didn't have that and didn't miss it)
1 tablespoon (15 ml) fresh lime juice
2 thin slices red onion
1 cup (56 g) chopped romaine lettuce( I used a garden salad I had already mixed up)
4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas
1/4 cup (60 ml) your favorite vinaigrette( Used bacon ranch, love that stuff)
INSTRUCTIONS
Fill and preheat your SousVide water oven to 146F/63C.
Season the chicken lightly with salt and pepper and a drizzle of olive oil.
Put the seasoned chicken into a small (quart/liter) cooking pouch and vacuum seal.
Submerge in the water oven and cook for 45 minutes to 1 hour.
Remove and if not using right away, quick chill the pouch in an ice water bath (half ice/half water) for15 minutes and refrigerate.
Dice the chicken, bacon, tomato, avocado, onion, and romaine into a salad bowl; add the dressing and toss to coat.
Center one-fourth of the chicken salad mixture on each of the wraps and roll up, burrito style.
In the Vac bag
In my red neck Sous vid machine, worked better than the store bought one I had and returned because it broke.
This was after 2 hours @ 146 F. Very juicy chicken breast's
Got it all mixed together.
Heating the shell in garlic butter
All rolled up
The money shot.
dang, thats really nice! 
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