Crispy Chicken Bacon Wrap (Print Version)

Golden chicken and crispy bacon with fresh veggies and creamy sauce in a warm tortilla.

# What You Need:

→ Protein

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

→ Seasonings

03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Cooking

07 - 1 tablespoon olive oil

→ Wraps and Base

08 - 4 large flour tortillas, 10-inch

→ Sauce

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard

→ Fillings

13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 medium avocado, sliced

# Directions:

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 turn heat to medium. Cook bacon until just starting to brown but still pliable, about 4 minutes per side. Transfer to paper towel-lined plate to drain. Reserve bacon fat in skillet.
03 - Add olive oil to reserved bacon fat in skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook other side 4 minutes more. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer chicken 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 to taste with 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 approximately 2 tablespoons sauce down center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips (break in half if needed), 0.25 cup shredded cheese, handful of shredded lettuce, diced tomato, and 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 rest 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • It delivers the satisfaction of a full meal without the cleanup of three separate dishes.
  • The bacon fat adds a layer of flavor to the chicken that plain oil just can't match.
  • Crisping the wrap in the skillet turns it from floppy to restaurant quality in under five minutes.
  • You can prep the chicken and sauce ahead, then assemble wraps whenever hunger strikes.
02 -
  • If you skip the rest time after cooking the chicken, all the juices will run out onto your cutting board and the meat will taste dry.
  • Warming the tortillas is not optional, cold tortillas crack the moment you try to fold them and the whole wrap falls apart.
  • Press the wrap gently in the skillet, if you press too hard the filling squirts out the ends and you lose half your ingredients.
03 -
  • Use the same skillet for the bacon, chicken, and crisping the wrap so all those flavors layer into every step.
  • Slice the chicken while it's still slightly warm so it's easier to cut thin, even strips that fit neatly in the tortilla.
  • If the wrap feels too full to roll, take out a little filling, it's better to have a wrap that stays closed than one that explodes when you bite into it.
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