Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon wrapped with fresh avocado, lettuce, and tangy sauce in a warm tortilla

# Ingredient List:

→ Protein

01 - 1 pound boneless, skinless chicken breasts
02 - 8 strips bacon

→ Seasonings

03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Base

07 - 4 large flour tortillas, 10-inch

→ Sauce

08 - 0.5 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 teaspoon fresh lemon juice
11 - 0.5 teaspoon Dijon mustard

→ Vegetables

12 - 1 cup shredded iceberg lettuce
13 - 1 medium tomato, diced
14 - 0.5 avocado, sliced

→ Cheese

15 - 1 cup shredded cheddar cheese

→ Cooking fat

16 - 1 tablespoon olive oil

# Directions:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice mixture evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until just starting to brown but still pliable, approximately 4 minutes per side. Transfer to 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 until shimmering. Add chicken breasts and sear on first side until golden brown, about 4 minutes. Flip and cook second side 4 minutes. Reduce heat to medium, cover skillet, and cook until internal temperature reaches 165°F, about 6-8 additional minutes. Transfer to cutting board and rest 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in small bowl 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 retain warmth.
06 - Lay one tortilla flat and spread 2 tablespoons sauce down center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips (halved if needed), 0.25 cup shredded cheese, handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and 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 diagonally in half and serve with extra sauce on the side.

# Expert Tips:

01 -
  • It tastes like restaurant quality but costs a fraction of takeout and comes together in your own kitchen.
  • The bacon fat adds incredible depth to the chicken without any extra effort or fancy ingredients.
  • You can prep the chicken and sauce ahead, then assemble wraps in under five minutes on busy weeknights.
  • Every bite delivers crunch, creaminess, and bold smoky flavor in one tidy handheld package.
02 -
  • Don't skip the resting time after cooking the chicken or all the juices will run out onto your cutting board and leave the meat dry.
  • Cooking bacon in a cold skillet instead of a hot one prevents it from seizing up and curling into tight little spirals.
  • If you roll the wrap too loosely, it will fall apart when you try to crisp it in the skillet, so tuck it tight.
  • Warming the tortillas before assembling makes them pliable and prevents cracking when you fold and roll.
03 -
  • Use a meat thermometer to check the chicken so you never have to guess if it's done and risk overcooking it.
  • Let the chicken rest after cooking so the juices redistribute and every bite stays moist and flavorful.
  • Press the wrap gently but firmly in the skillet to get an even golden crust without squishing out all the filling.
  • Make the sauce a day ahead and store it in the fridge so the flavors meld and lunch comes together even faster.
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