Crispy Chicken Bacon Wrap (Printable Version)

Golden-seared seasoned chicken breast with crispy bacon, fresh avocado, and tangy cream sauce wrapped in a warm toasted flour 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

→ Bacon and Tortillas

07 - 8 strips of bacon
08 - 4 large flour tortillas, 10-inch

→ Sauce and Toppings

09 - ½ cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - ½ teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# Directions:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. 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 and drain. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high until shimmering. Place chicken breasts in skillet and sear until golden brown, about 4 minutes. Flip and cook second side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 minutes. Transfer 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 with salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15-20 seconds per side until pliable. Stack and wrap in clean kitchen towel to retain warmth.
06 - Lay tortilla flat and spread approximately 2 tablespoons sauce down center. Slice rested chicken breast into thin strips and layer over sauce. Top with two bacon strips (halved if necessary), ¼ cup shredded cheese, handful of 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 Suggestions:

01 -
  • Every bite delivers crispy bacon, tender chicken, and creamy tangy sauce in one satisfying handheld package.
  • It uses simple ingredients you probably already have, but the flavors taste anything but ordinary.
  • You can prep the chicken and bacon ahead, making busy lunch days feel like a breeze.
  • The golden toasted exterior gives you that restaurant-style crunch at home.
02 -
  • Don't cook the bacon until it's completely crispy or it will shatter when you try to roll the wrap.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving it dry.
  • Warming the tortillas is non-negotiable, cold tortillas crack and tear when you try to roll them tight.
  • Press the wrap gently in the skillet, too much pressure squeezes out the fillings and makes a mess.
03 -
  • Use a meat thermometer to check the chicken, guessing the doneness leads to overcooked, dry meat more often than not.
  • Don't skip the resting time for the chicken, those five minutes make the difference between juicy and disappointing.
  • Press the wrap seam side down first in the skillet so it seals itself shut and won't unroll when you flip it.
  • If your tortilla tears while rolling, warm it a little longer next time, a truly pliable tortilla never fights back.
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