Crispy Chicken Bacon Wrap (Printable)

Golden chicken, crispy bacon, and creamy avocado wrapped in a perfectly toasted tortilla for a bold handheld lunch.

# What You’ll Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika

→ Proteins and Dairy

06 - 8 strips bacon
07 - 1 cup shredded cheddar cheese

→ Sauce Components

08 - 1/2 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 teaspoon lemon juice
11 - 1/2 teaspoon Dijon mustard

→ Vegetables and Produce

12 - 1 cup shredded iceberg lettuce
13 - 1 medium tomato, diced
14 - 1/2 avocado, sliced

→ Wraps and Oil

15 - 4 large flour tortillas, 10-inch
16 - 1 tablespoon olive oil

# Directions:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice blend evenly over both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and increase heat to medium. Cook bacon until just beginning to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the reserved bacon fat in the skillet and heat over medium-high until oil shimmers. Add chicken breasts and sear on the first side until golden brown, about 4 minutes. Flip and cook the other side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer chicken to a cutting board and rest for 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 and spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and place over the sauce. Top with two bacon strips, 1/4 cup shredded cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold the sides of the tortilla over the filling and 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, 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 Tips:

01 -
  • The wrap gets crisped in the skillet after rolling, so every bite has crunch and chew in one.
  • You use the bacon fat to cook the chicken, which builds flavor without extra steps.
  • The sauce is tangy and creamy enough to tie everything together without dripping everywhere.
  • It feels indulgent but comes together with ordinary ingredients you probably already have.
02 -
  • If you roll the wrap too loosely, it falls apart when you flip it in the skillet.
  • Let the chicken rest after cooking or all the juice runs out when you slice it.
  • Seeding the tomato is not optional if you want the wrap to stay crisp.
03 -
  • Press the wrap gently but firmly in the skillet, too much pressure squeezes out the filling.
  • Make the sauce a day ahead so the flavors marry, it tastes better the second day.
  • Use a meat thermometer for the chicken, guessing doneness by touch leads to dry or undercooked meat.
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