Crispy Chicken Bacon Wrap (Printable version)

Crispy chicken meets crunchy bacon, fresh avocado, and zesty sauce in a warm, toasted tortilla for a bold handheld meal.

# Needed ingredients:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil

→ Bacon and Tortillas

07 - 8 strips bacon
08 - 4 large flour tortillas, 10-inch

→ Sauce and Toppings

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced

# How to make it:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub spice blend evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook bacon until just starting to brown but still pliable, about 4 minutes per side. Transfer bacon to a paper towel-lined plate and drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high heat. When oil shimmers, add chicken breasts. Sear on the first side until golden brown, about 4 minutes, then flip and cook the other side 4 minutes more. Reduce heat to medium, cover, and cook until chicken reaches an internal temperature of 165°F, about 6-8 additional minutes. Transfer chicken to a cutting board and let rest 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season to taste with a pinch of salt and pepper.
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 keep warm.
06 - Lay one tortilla flat. Spread about 2 tablespoons of the sauce down the center. Slice one chicken breast into thin strips and place over the sauce. Top with two bacon strips, 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold the sides of the tortilla over the filling, then roll tightly from bottom to top. Return wrap to the skillet, seam side down, over medium heat. Press lightly with a spatula and cook until golden and crisp, about 2 minutes per side.
08 - Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert advice:

01 -
  • It tastes like a gourmet lunch spot but comes together in your own kitchen without any fussy techniques or hard-to-find ingredients.
  • The contrast of temperatures and textures creates that satisfying moment when crispy meets creamy meets tender in every single bite.
  • You can prep components ahead and assemble in minutes when you're hungry or feeding hungry people.
02 -
  • The resting step after searing the chicken is non-negotiable because cutting into it immediately releases all those beautiful juices right onto the cutting board instead of keeping them inside where they belong.
  • That final crisping step in the skillet transforms the wrap from good to unforgettable because the heat seals the tortilla, melts the cheese slightly, and creates a textural contrast that makes people pause mid-bite.
  • Don't skip warming the tortillas separately before assembly because cold tortillas will crack when you try to roll them no matter how hard you coax them.
03 -
  • Let your chicken rest for those full 5 minutes before slicing because it makes the difference between meat that stays juicy and meat that dries out on the cutting board.
  • The bacon fat in your searing pan is liquid gold and creates a flavor you literally cannot replicate with oil alone, so never skip that step of cooking the bacon first.
  • Slice your wrap on the diagonal before serving because it looks more polished and somehow makes people feel like they're eating something restaurant-quality even though you made it at home.
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