Save My coworker brought one of these to lunch one afternoon, and I watched her unwrap it like it was the best thing she'd eaten all week. The crunch echoed across the break room. She offered me half, and I bit into bacon so crispy it snapped, chicken still warm and juicy, all held together by a golden tortilla that had been crisped just right. I went home that night and made my own version.
I made these for a lazy Saturday lunch when my brother came over unannounced. He stood in the kitchen watching me fold and press the wraps in the pan, skeptical at first. When he picked up his half and took a bite, he just nodded and kept chewing. He asked for the recipe before he left, which is the highest compliment he gives.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 4 medium breasts): Pat them completely dry before seasoning or they wont brown properly, just steam and turn gray.
- 1 teaspoon kosher salt: This seasons the chicken from the outside in, and kosher salt sticks better than table salt.
- ½ teaspoon black pepper: Freshly cracked makes a difference if you have a grinder, but pre-ground works fine too.
- 1 teaspoon garlic powder: Garlic powder toasts into the crust when you sear the chicken, fresh garlic would burn.
- 1 teaspoon smoked paprika: This adds a faint smokiness that plays well with the bacon without overpowering anything.
- 1 tablespoon olive oil: You only need a little since the bacon fat does most of the work.
- 8 strips of bacon: Thick-cut holds up better during assembly, but regular works if you cook it gently.
- 4 large flour tortillas (10-inch): Softer tortillas roll easier, and warming them first prevents cracking.
- 1 cup shredded cheddar cheese: Sharp cheddar adds more flavor, mild cheddar melts smoother.
- ½ cup mayonnaise: The base of the sauce, it keeps everything moist and creamy inside the wrap.
- 2 tablespoons sour cream: This cuts the richness of the mayo and adds tang.
- 1 teaspoon lemon juice: Freshly squeezed brightens the whole sauce, bottled juice works in a pinch.
- ½ teaspoon Dijon mustard: Just enough to add sharpness without making the sauce taste like mustard.
- 1 cup shredded iceberg lettuce: Iceberg stays crunchy and doesnt wilt as fast as other greens.
- 1 medium tomato, diced: Seed it first or the wrap gets soggy from the inside out.
- ½ avocado, sliced: Ripe but firm, if its too soft it turns to mush when you roll.
Instructions
- Prepare the chicken:
- Pat the chicken breasts dry with paper towels so the seasoning sticks and the surface can actually brown. Mix kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl, then rub the spice blend evenly over both sides of the chicken breasts.
- Cook the bacon:
- Place bacon strips in a cold skillet and turn heat to medium, this renders the fat slowly and keeps the bacon from curling too much. Cook bacon until it just starts to brown but still bends, about 4 minutes per side, then transfer to a paper-towel-lined plate and leave the fat in the skillet.
- Sear the chicken:
- Add olive oil to the bacon fat in the skillet and heat over medium-high until it shimmers. Add chicken breasts and sear on the first side until golden brown, about 4 minutes, then flip and cook the other side 4 minutes more, reduce heat to medium, cover, and cook until chicken reaches an internal temperature of 165°F, about 6 to 8 additional minutes, then transfer chicken to a cutting board and let rest 5 minutes.
- Make the sauce:
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season to taste with a pinch of salt and pepper.
- Warm the tortillas:
- Heat a clean, dry skillet over medium heat and warm each tortilla 15 to 20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
- Assemble the wraps:
- Lay one tortilla flat and spread about 2 tablespoons of the sauce down the center. Slice one chicken breast into thin strips and place over the sauce, then top with two bacon strips (break in half if needed), ¼ cup shredded cheese, a handful of shredded lettuce, diced tomato, and a few avocado slices.
- Roll and crisp:
- Fold the sides of the tortilla over the filling, then roll tightly from bottom to top. Return wrap to the skillet, seam side down, over medium heat, press lightly with a spatula and cook until golden and crisp, about 2 minutes per side.
- Serve:
- Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.
Save The first time I made these for dinner, my kid asked if we could have them again the next day. I said yes without thinking, and we ended up eating them three nights in a row. Now whenever I ask what they want for lunch, this is always in the top two.
Making It Your Own
You can add sliced jalapenos inside for heat, or swap the cheddar for pepper jack if you want a little kick baked in. I tried it once with ranch dressing instead of the mayo sauce, and it tasted like a fast-food wrap, which was not a bad thing. If you want it lighter, use whole-wheat or spinach tortillas, though they tear more easily when you roll them tight.
Storing and Reheating
These wraps do not hold well once assembled, the lettuce wilts and the tortilla gets soggy. If you want to prep ahead, cook the chicken and bacon, make the sauce, and keep everything separate in the fridge. When you are ready to eat, warm a tortilla, build the wrap fresh, and crisp it in the skillet. Leftover components keep for up to three days.
What to Serve With It
I like these with sweet potato fries on the side, the sweetness contrasts with the salty bacon. A simple garden salad with vinaigrette works too if you want something lighter. Sometimes I just eat the wrap by itself and call it a complete meal.
- Sweet potato fries with a sprinkle of sea salt
- Garden salad with lemon vinaigrette
- Tortilla chips and salsa if you want something crunchy on the side
Save This wrap taught me that crispy does not always mean fried, sometimes it just means a hot skillet and a little patience. Make it once and you will understand why I keep coming back to it.
Recipe FAQs
- → Can I use pre-cooked chicken for this wrap?
Yes, leftover grilled or rotisserie chicken works perfectly. Simply warm it before assembling the wrap to ensure the best texture and flavor.
- → How do I prevent the tortilla from getting soggy?
Pat the chicken dry after cooking, drain the bacon well, and avoid overloading with sauce. Crisping the wrap in the skillet seam-side down also helps seal and firm up the tortilla.
- → What type of tortilla works best?
Large 10-inch flour tortillas are ideal for their pliability and size. Whole-wheat or spinach tortillas are great alternatives for added nutrition without sacrificing texture.
- → Can I make the sauce ahead of time?
Absolutely. The creamy sauce can be prepared up to a day in advance and stored in an airtight container in the refrigerator, making assembly even quicker.
- → How do I keep the wrap from falling apart?
Fold the sides in first, then roll tightly from bottom to top. Crisping the wrap seam-side down in the skillet helps seal it together and adds structural integrity.
- → What are good side dishes to serve with this wrap?
Sweet potato fries, crisp garden salad, coleslaw, or tortilla chips with salsa complement the bold flavors and textures of this handheld meal beautifully.