Sprinkle chicken on both sides with ¼ teaspoon pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165°F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining ¼ teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.
Oiling a grill rack helps keep grilled food from sticking. Oil a folded paper towel, hold it with tongs and rub it over the hot rack.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
526 calories;26 g fat(5 g sat); 11 g fiber; 39 g carbohydrates; 34 g protein; 52 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 739 IU vitamin A; 10 mg vitamin C; 38 mg calcium; 1 mg iron; 901 mg sodium; 587 mg potassium
Carbohydrate Servings: 2½
Exchanges: 2 starch, ½ vegetable, 3½ lean meat, 3½ fat