Crispy Chicken Bacon Wrap (Print Version)

Golden chicken and bacon with 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

→ Protein and Base

07 - 8 strips bacon
08 - 4 large flour tortillas, 10-inch

→ Sauce and Dairy

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

→ Fresh Vegetables

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. 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, approximately 4 minutes per side. Transfer bacon 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. Sear first side until golden brown for 4 minutes, flip and cook second side for 4 minutes. 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 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 15-20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to maintain warmth.
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 necessary), ¼ 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, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest for 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert Advice:

01 -
  • The tortilla gets crisped in the skillet so every bite has crunch, not sogginess.
  • You use the bacon fat to cook the chicken, which keeps everything flavorful without extra work.
  • The tangy mayo-based sauce brightens up the richness and ties all the textures together.
  • It feels indulgent but comes together with everyday ingredients you probably already have.
02 -
  • If you skip resting the chicken after cooking, all the juices run out when you slice it and the wrap gets soggy.
  • Crisping the wrap seam side down first helps seal it shut so it doesn't unroll when you flip it.
  • Warming the tortillas before filling them makes them flexible and much less likely to tear when you roll.
03 -
  • Use a cast-iron skillet if you have one, it gives the wrap an even, crispy golden crust without burning.
  • Don't overfill the tortilla or it won't roll tightly and will fall apart when you flip it in the pan.
  • Let the wrap rest for a full minute after crisping so the cheese melts into the filling and everything holds together when you cut it.
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