Crispy Chicken Bacon Wrap (Print Version)

Crunchy bacon, golden chicken, creamy avocado, and tangy sauce wrapped in a perfectly toasted tortilla.

# What You'll Need:

→ 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

→ Protein and Dairy

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

→ Sauce

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

→ Vegetables and Wraps

13 - 4 large flour tortillas, 10-inch diameter
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub the 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 it is 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. 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 (break in half if needed), ¼ 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, 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.

# Additional Tips::

01 -
  • It gives you that crispy-edged, golden-brown satisfaction you only get from a hot skillet press.
  • The sauce is tangy enough to cut through the richness without tasting like bottled anything.
  • You can make the components ahead and roll these up in under ten minutes when hunger strikes.
  • It eats like indulgence but comes together with everyday grocery store ingredients.
02 -
  • If you skip the resting time after cooking the chicken, all the juices will run out onto your cutting board and your wraps will be dry.
  • Crisping the assembled wrap seam side down first is essential, it seals everything and keeps the whole thing from unraveling in your hands.
  • Don't overload the center or the tortilla will tear when you try to roll it, less is more when it comes to structural integrity.
03 -
  • Press the wrap gently but firmly with a spatula while it crisps, you want contact with the pan without squishing out the filling.
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, rubbery breasts or undercooked centers.
  • If your tortilla starts to tear during rolling, warm it a few more seconds in the skillet to make it more pliable.
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