Crispy Chicken Bacon Wrap (Printable)

Crispy bacon and golden chicken with avocado, tangy sauce, and fresh lettuce in a warm toasted tortilla for a bold handheld meal.

# What You Need:

→ 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

→ Protein and Dairy

07 - 8 strips bacon
08 - 1 cup shredded cheddar cheese

→ Sauce and Condiments

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard

→ Tortillas and Vegetables

13 - 4 large flour tortillas, 10-inch
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 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. Rub the spice mixture evenly over both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until just beginning to brown but still flexible, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate. 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 the first side until golden brown, about 4 minutes, then flip and cook the second side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 minutes. Transfer to a 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 to taste with 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 maintain warmth.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and layer over the sauce. Top with two bacon strips (break in half if needed), 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and a few 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, approximately 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 Tips:

01 -
  • Everything gets cooked in one skillet, so cleanup is faster than the meal itself.
  • The crispy sear on the tortilla makes each bite feel like you ordered it from somewhere good.
  • You can prep the chicken and bacon ahead, then throw it together in under ten minutes when hunger hits.
  • It's filling enough to keep you going without feeling weighed down by heavy bread or fried dough.
02 -
  • If you skip resting the chicken after cooking, all the juices will run out when you slice it and the wrap will be dry.
  • Don't overfill the tortilla, I learned this the hard way when my first wrap exploded in the skillet and made a mess of melted cheese.
  • Crisping the wrap seam side down first seals it shut and makes it way easier to flip without everything falling apart.
  • If your bacon fat smokes when you add the chicken, lower the heat immediately or the spices will burn and taste bitter.
03 -
  • Always warm your tortillas before rolling, cold ones will crack right down the middle no matter how careful you are.
  • Press the wrap gently with a spatula while it crisps, this helps the cheese melt and keeps everything compact.
  • If you're making multiple wraps, keep the assembled ones seam side down on a plate while you crisp them one at a time so they don't unroll.
  • Slice the wrap on a diagonal right before serving, it looks better and makes it easier to pick up and eat.
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