Crispy Chicken Bacon Wrap (Printer View)

Crispy bacon, seared chicken, creamy avocado, and tangy sauce wrapped in a toasted tortilla. A bold and satisfying handheld meal.

# Components:

→ Chicken and Seasonings

01 - 1 pound boneless, skinless chicken breasts (about 4 medium 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 chicken.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until just starting to brown but still pliable, about 4 minutes per side. Transfer to paper-towel-lined plate and drain. Reserve bacon fat in skillet.
03 - Add olive oil to 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 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 center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips, ¼ cup shredded cheese, handful of shredded lettuce, diced tomato, and a few avocado slices.
07 - Fold sides of tortilla 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 diagonal and serve with extra sauce on side.

# Expert Advice:

01 -
  • The crispy seared chicken stays juicy while the wrap gets that golden toasted crunch that makes restaurant wraps so addictive
  • You get to cook bacon in the same skillet as the chicken, which means every layer picks up that smoky depth
  • The creamy sauce ties everything together and keeps the wrap from feeling dry or heavy like some handheld meals can
02 -
  • Starting bacon in a cold skillet is the secret to evenly rendering fat without burning the meat before the fat has a chance to cook out
  • Letting the chicken rest for those 5 minutes is non-negotiable because cutting into it immediately will let all those juices escape onto your cutting board instead of staying in the wrap
  • The final crisping step in the skillet is what transforms this from a cold sandwich into something special, creating that seal that keeps everything contained while you eat
03 -
  • Keep your warm tortillas wrapped in a kitchen towel while you assemble the rest so they don't dry out or crack when you try to roll them
  • Don't overload your wraps or they will burst at the seams when you try to crisp them in the skillet
  • If your chicken breasts are thick, pound them to even thickness before seasoning so they cook at the same rate
Return