Crispy Chicken Bacon Wrap (Printable Page)

Seared chicken, crispy bacon, avocado, and tangy sauce wrapped in a golden toasted tortilla for bold flavor.

# What You'll Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil

→ Bacon & Tortillas

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

→ Sauce & Toppings

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced

# Step-by-Step Guide:

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), 0.25 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.

# Expert Tips:

01 -
  • It uses up odds and ends in your fridge but tastes like you planned it all week.
  • The double crisp from the bacon and the toasted tortilla gives you crunch in every bite.
  • You can make the sauce ahead and have wraps ready in under ten minutes on a busy day.
  • It's filling enough to keep you going without that heavy, sluggish feeling after.
02 -
  • If you skip drying the chicken, the spices slide off and you lose half the flavor before it even hits the pan.
  • Rolling the wrap too loosely means it falls apart when you flip it, so tuck and pull like you're swaddling a baby burrito.
  • Resting the chicken after cooking keeps the juices inside instead of all over your cutting board.
03 -
  • Use a meat thermometer to check the chicken, it's the only way to guarantee it's cooked through without cutting it open and losing the juices.
  • Press the wrap firmly with your spatula while it crisps, it helps everything meld together and makes slicing cleaner.
  • If your tortilla tears, just patch it with a little extra cheese and keep rolling, nobody will notice once it's toasted.
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