Crispy Chicken Bacon Wrap (Printable)

Crunchy bacon, golden chicken, creamy avocado, and tangy sauce wrapped in a toasted tortilla for a delicious, satisfying meal.

# Components:

→ Chicken and Seasoning

01 - 1 pound boneless skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ 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)

→ Cheese and Sauce

09 - 1 cup shredded cheddar cheese
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

# Method:

01 - Pat chicken breasts dry with paper towels. Mix kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice blend evenly over both sides of the 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 to a paper-towel-lined plate and drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook 4 minutes more. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, about 6–8 additional minutes. Transfer to cutting board and let rest 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl 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 sauce down the center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips, ¼ cup shredded cheese, shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling, then roll tightly from bottom to top. Return wrap to skillet seam side down over medium heat. Press lightly with 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 -
  • The contrast between crispy seared chicken, smoky bacon, and cool creamy sauce hits every single craving
  • You get that restaurant style crunch at home without any fancy equipment
  • These wraps reheat surprisingly well for tomorrow lunch
02 -
  • Dry chicken is the enemy so pat those breasts thoroughly with paper towels before seasoning
  • The bacon should be partially cooked not fully crisp because it will finish cooking when you crisp the wraps
  • Tortilla temperature matters because cold tortillas crack when you try to fold them
  • Let the chicken rest before slicing or the juices will run out and the meat will dry out
03 -
  • Warm your finished wraps in a 300°F oven for 5 minutes if you are serving a crowd and want them all hot at the same time
  • Wrap each assembled wrap in parchment paper before the final skillet step for easier handling and less mess
  • The sauce doubles beautifully and keeps for a week in the refrigerator
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