Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon with fresh veggies in a warm toasted tortilla

# Ingredient List:

→ Protein

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

→ Seasoning

03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Base

07 - 4 large flour tortillas, 10-inch diameter

→ Sauce

08 - ½ cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 teaspoon fresh lemon juice
11 - ½ teaspoon Dijon mustard

→ Toppings

12 - 1 cup shredded cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 medium tomato, diced
15 - ½ avocado, sliced

→ Cooking

16 - 1 tablespoon olive oil

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice blend evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook until just starting to brown but still pliable, approximately 4 minutes per side. Transfer to a paper towel-lined plate. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high. When oil shimmers, add chicken breasts 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 - Whisk mayonnaise, sour cream, lemon juice, and Dijon mustard together 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 15-20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to maintain warmth.
06 - Lay one tortilla flat and spread approximately 2 tablespoons sauce down the center. Slice chicken breast into thin strips and place over sauce. Top with 2 bacon strips, ¼ cup shredded cheese, a 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 Advice:

01 -
  • Everything gets cooked in one skillet, so cleanup is mercifully simple.
  • The bacon fat flavors the chicken in a way that feels almost unfair to other wraps.
  • It's filling enough to silence afternoon hunger without putting you in a food coma.
  • You can make the components ahead and assemble wraps all week long.
02 -
  • If you skip resting the chicken, all the juices run out when you slice it and the wrap gets soggy.
  • Crisping the assembled wrap in the skillet is what takes this from good to incredible.
  • Don't overfill the tortilla or it won't roll tight and will fall apart when you flip it.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to dry or undercooked meat.
  • Warming the tortillas makes them flexible and way less likely to tear when you roll them.
  • Press the wrap gently but firmly in the skillet so the seam seals and the outside crisps evenly.
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