Crispy Chicken Bacon Wrap (Printable Version)

Golden chicken meets crispy bacon in a toasted tortilla with avocado, special sauce, and fresh vegetables.

# What You'll Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika

→ Protein and Dairy

06 - 8 strips bacon
07 - 1 cup shredded cheddar cheese

→ Sauce

08 - 1/2 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 teaspoon lemon juice
11 - 1/2 teaspoon Dijon mustard

→ Fresh Produce

12 - 1 cup shredded iceberg lettuce
13 - 1 medium tomato, diced
14 - 1/2 avocado, sliced

→ Tortillas and Cooking Oil

15 - 4 large flour tortillas, 10-inch diameter
16 - 1 tablespoon olive oil

# Steps:

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 set heat to medium. Cook bacon until just starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper-towel-lined plate to drain. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook opposite side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer chicken to cutting board and rest 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 sauce down the center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips, 1/4 cup shredded cheese, handful of 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, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert Advice:

01 -
  • The bacon fat gives the chicken a smoky richness you cant get any other way.
  • Everything stays tucked inside a crispy, golden tortilla that holds up to messy eating.
  • You can prep the chicken and sauce ahead, then assemble wraps in under ten minutes.
  • It tastes indulgent but uses simple ingredients you probably already have.
02 -
  • Do not skip resting the chicken after searing or the juices will run out when you slice it.
  • Press the wrap seam side down first so it seals itself shut before you flip it.
  • If your tortilla tears while rolling, it was not warmed long enough.
03 -
  • Use a cast iron skillet for the crispiest exterior and the most even heat.
  • If your bacon fat seems too dark or burnt, wipe the skillet clean before adding the olive oil.
  • For extra heat, add sliced jalapenos or a drizzle of hot sauce inside the wrap before rolling.
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