Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon with creamy avocado, tangy sauce, and fresh veggies in a toasted tortilla.

# What you 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

# How to make it:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Coat both sides of chicken breasts evenly with spice mixture.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon for approximately 4 minutes per side until beginning to brown but remaining pliable. 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 heat. When oil shimmers, add chicken breasts and sear first side until golden brown, about 4 minutes. Flip and cook second side 4 minutes. Reduce heat to medium, cover, and continue cooking until internal temperature reaches 165°F, approximately 6 to 8 minutes. Transfer chicken to cutting board and rest for 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season with salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15 to 20 seconds per side until pliable. Stack tortillas and wrap in clean kitchen towel to maintain warmth.
06 - Lay one tortilla flat on work surface. Spread approximately 2 tablespoons sauce down the center. Slice cooked chicken breast into thin strips and arrange over sauce. Layer with two bacon strips (halved if necessary), ¼ cup shredded cheese, handful of lettuce, diced tomato, and avocado slices.
07 - Fold sides of tortilla over filling and roll tightly from bottom to top. Return wrap to skillet seam side down over medium heat. Press gently with spatula and cook until golden and crispy, 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 Advice:

01 -
  • The tortilla crisps up like a restaurant-style wrap without any deep frying or fancy equipment.
  • Everything inside stays warm and tender while the outside gets golden and crunchy in just minutes.
  • You can prep the chicken and bacon ahead and assemble these wraps in under ten minutes on busy weeknights.
  • The tangy sauce balances the richness of bacon and cheese without overwhelming the fresh vegetables.
02 -
  • If you skip drying the chicken, the spices will slide off and the sear will be pale and steamy instead of golden.
  • Starting bacon in a cold skillet prevents it from curling and burning before the fat has a chance to render.
  • Resting the chicken for 5 minutes after cooking keeps the juices inside instead of running all over your cutting board.
  • Warming the tortillas makes them flexible enough to roll tightly without cracking or tearing at the edges.
03 -
  • Press the wrap firmly with a spatula while it crisps to help the tortilla seal and brown evenly.
  • Let the wrap rest for a full minute after cooking so the cheese sets and the filling doesn't spill out when you slice it.
  • If the tortilla starts to brown too fast, lower the heat and give it more time to warm the filling through.
  • Use a sharp serrated knife to slice the wrap cleanly without squishing the filling out the sides.
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