Crispy Chicken Bacon Wrap (Printable View)

Golden chicken meets crispy bacon, fresh avocado, and creamy sauce in a warm, toasted tortilla for a bold handheld meal.

# Ingredient List:

→ Protein

01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 8 strips bacon

→ Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Cooking Oil

07 - 1 tablespoon olive oil

→ Wraps and Cheese

08 - 4 large flour tortillas (10-inch)
09 - 1 cup shredded cheddar cheese

→ Sauce

10 - ½ cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - ½ teaspoon Dijon mustard

→ Fresh Vegetables

14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# How to Make:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Coat both sides of chicken evenly with the spice mixture.
02 - Place bacon strips in a cold skillet and heat over medium. Cook until starting to brown but still pliable, approximately 4 minutes per side. Transfer to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat and heat over medium-high until shimmering. Add chicken breasts and sear the first side until golden brown, about 4 minutes. Flip and cook the other side for 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer to cutting board and rest for 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season with salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15-20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to retain warmth.
06 - Lay one tortilla flat and spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and layer over sauce. Top with two bacon strips (halved if necessary), ¼ cup shredded cheese, a portion of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and roll tightly from bottom to top. Return wrap to skillet, seam side down, over medium heat. Press lightly with a spatula and cook until golden and crispy, about 2 minutes per side.
08 - Remove wrap from skillet and rest for 1 minute. Slice diagonally in half and serve with additional sauce on the side.

# Expert Tips:

01 -
  • The bacon fat adds a smoky richness to the chicken that store-bought rotisserie can't match.
  • Everything gets assembled quickly once the components are ready, so it feels faster than it actually is.
  • That final pan-crisp on the tortilla turns a soft wrap into something with real texture and presence.
  • It's filling enough to keep you satisfied without feeling weighed down all afternoon.
02 -
  • If you skip the resting time after cooking the chicken, all the juices will run out onto your cutting board and the meat will be dry.
  • Warming the tortillas is not optional, cold tortillas crack when you try to roll them and the whole thing falls apart.
  • Don't overfill the wrap or you'll never get it to close, and even if you do, it will explode in the pan.
03 -
  • Use a meat thermometer to check the chicken, guessing by color alone is how you end up with dry, overcooked meat.
  • Press the wrap gently but firmly in the skillet so it crisps evenly without squashing all the filling out the sides.
  • Make extra sauce and keep it in a squeeze bottle in the fridge, it's fantastic on sandwiches, salads, and even as a dip for fries.
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