Crispy Chicken Bacon Wrap (Printer-friendly)

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

# Ingredient List:

→ 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 Wraps

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

→ Sauce and Spreads

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

→ Fillings and Toppings

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

# 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 the spice blend evenly across both sides of each chicken breast.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until starting to brown but still pliable, approximately 4 minutes per side. Transfer to a paper towel-lined plate to drain. Reserve the rendered bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high until shimmering. Place chicken breasts in the skillet and sear on the first side until golden brown, about 4 minutes. Flip and cook the opposite side for 4 minutes. Reduce heat to medium, cover the skillet, and continue cooking until the internal temperature reaches 165°F, approximately 6-8 minutes. Transfer chicken to a cutting board and rest for 5 minutes.
04 - Whisk mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season with a pinch of salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side until pliable. Stack the warm tortillas and wrap in a clean kitchen towel to retain heat.
06 - Lay one tortilla flat on a work surface. Spread approximately 2 tablespoons of sauce down the center. Slice one rested chicken breast into thin strips and position over the sauce. Layer with 2 bacon strips (halved if necessary), ¼ cup shredded cheddar cheese, a handful of shredded lettuce, diced tomato, and a few avocado slices.
07 - Fold the sides of the tortilla toward the center over the filling, then roll tightly from the bottom upward. Return the wrap to the skillet seam-side down over medium heat. Press lightly with a spatula and cook until golden and crispy, approximately 2 minutes per side.
08 - Remove the wrap from the skillet and rest for 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Advice:

01 -
  • The bacon fat left in the pan gives the chicken an incredible smoky richness you just cant replicate any other way.
  • Every bite has texture: crispy tortilla, tender chicken, crunchy lettuce, and creamy avocado all working together.
  • Its filling enough to be a full meal but light enough that you dont feel weighed down afterward.
  • You can make the components ahead and assemble fresh wraps in under ten minutes whenever hunger strikes.
02 -
  • If you skip patting the chicken dry, the spices will slide off and the surface wont brown properly.
  • Cooking bacon in a cold skillet prevents it from curling and ensures the fat renders evenly without burning the edges.
  • Resting the chicken after cooking lets the juices redistribute so every slice stays moist instead of running all over the cutting board.
  • Warming the tortillas before assembling makes them flexible and prevents cracking when you roll them tight.
03 -
  • Press the wrap gently but firmly with a spatula while crisping so the tortilla makes full contact with the pan and gets evenly golden.
  • If the tortilla starts to crack when you roll it, it wasnt warmed long enough, just give it another few seconds in the skillet.
  • Make a double batch of the sauce and keep it in the fridge, it works just as well on sandwiches, salads, and grilled vegetables.
  • Let the wrap rest for a minute after crisping so the cheese sets slightly and the filling doesnt slide out when you cut it.
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