Crispy Chicken Bacon Wrap (Printable Version)

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

# What You Need:

→ Chicken & Protein

01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 8 strips bacon

→ Seasonings & Spices

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

→ Cooking Base & Oil

07 - 1 tablespoon olive oil

→ Wraps & Cheese

08 - 4 large flour tortillas (10-inch)
09 - 1 cup shredded cheddar cheese

→ Sauce Components

10 - ½ cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - ½ teaspoon Dijon mustard

→ Fresh Vegetables & Toppings

14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# How-To:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Apply spice blend evenly to both sides of each chicken breast.
02 - Arrange bacon strips in a cold skillet and increase heat to medium. Cook until beginning to brown yet still flexible, approximately 4 minutes per side. Transfer to a paper towel-lined plate to drain. Reserve rendered 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 first side until golden brown, about 4 minutes. Flip and cook second side for 4 minutes. Lower heat to medium, cover, and continue cooking 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 fully combined. 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 tortillas and wrap in a clean kitchen towel to maintain warmth.
06 - Place one tortilla flat on work surface. Spread 2 tablespoons sauce down the center. Slice chicken breast into thin strips and layer over sauce. Top with two bacon strips (halved if necessary), ¼ cup shredded cheese, handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and roll tightly from bottom upward. Return wrap to skillet seam side down over medium heat. Press lightly with spatula and cook until golden and crispy, about 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice diagonally in half and serve with additional sauce on the side.

# Expert Advice:

01 -
  • The double-cooked bacon stays chewy inside while the tortilla crisps to a golden shell that holds everything without tearing.
  • The homemade sauce is tangy, creamy, and just sharp enough to cut through the richness of bacon and cheese.
  • You can prep the chicken and bacon ahead, then assemble wraps in under five minutes on busy weeknights.
  • Its hearty enough to feel like a real meal but light enough that you wont need a nap after lunch.
02 -
  • If you skip the resting time after cooking the chicken, all the juices will run out when you slice it and your wrap will be dry.
  • Warming the tortillas before rolling is non-negotiable or they will crack and tear the moment you try to fold them.
  • Press the wrap gently but firmly in the skillet so the tortilla makes full contact with the heat and crisps evenly on all sides.
03 -
  • Always start bacon in a cold pan so the fat renders slowly and the strips cook evenly without curling.
  • Use a meat thermometer to check the chicken, 165°F is the magic number and guessing will leave you with dry or undercooked meat.
  • Let the assembled wrap rest for one full minute after crisping so the cheese sets slightly and everything stays together when you slice it.
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