Save The skillet was still warm from breakfast bacon when I decided to turn leftovers into lunch. I had chicken breasts thawing on the counter, a few tortillas in the pantry, and an idea that involved crispy edges and creamy sauce. What started as improvisation became a wrap so good I had to write it down before I forgot the proportions. Now it's the lunch I crave when I want something hearty enough to feel like a treat but fast enough to make on a weekday.
I made this for my neighbor after she helped me move a couch, and she texted me two days later asking for the recipe. She said her kids fought over the last half, which felt like the highest compliment. Since then, I've doubled the batch whenever I make it because someone always asks for seconds. It's one of those recipes that looks impressive but doesn't ask much of you.
Ingredients
- 1 pound boneless, skinless chicken breasts: Pat them dry before seasoning so the spices stick and the sear gets crispy instead of steaming.
- 1 teaspoon kosher salt: Kosher salt distributes more evenly than table salt and doesn't make the chicken taste overly salty.
- ½ teaspoon black pepper: Freshly cracked pepper has more punch, but pre-ground works just fine here.
- 1 teaspoon garlic powder: This gives a mellow garlic flavor that doesn't burn in the pan like fresh garlic can.
- 1 teaspoon smoked paprika: The smokiness echoes the bacon and adds a warm, subtle sweetness to the crust.
- 1 tablespoon olive oil: Just enough to keep the chicken from sticking when you add it to the bacon fat.
- 8 strips of bacon: Cook it until it's golden but still bendable so it doesn't shatter when you roll the wrap.
- 4 large flour tortillas (10-inch): Soft flour tortillas crisp up beautifully and hold everything without tearing.
- 1 cup shredded cheddar cheese: Sharp cheddar melts well and adds a little tang that balances the creamy sauce.
- ½ cup mayonnaise: The base of the sauce and what makes it cling to every ingredient.
- 2 tablespoons sour cream: Adds tang and a silky texture that mayo alone can't deliver.
- 1 teaspoon lemon juice: Brightens the whole sauce and keeps it from feeling heavy.
- ½ teaspoon Dijon mustard: A little sharpness that makes the sauce more interesting without being obvious.
- 1 cup shredded iceberg lettuce: Iceberg stays crunchy even after the wrap sits for a few minutes.
- 1 medium tomato, diced: Seed it if you want less moisture, but I like the juiciness it adds.
- ½ avocado, sliced: Creamy, rich, and the perfect contrast to the crispy bacon and chicken.
Instructions
- Prepare the chicken:
- Pat the chicken breasts dry with paper towels so the seasoning sticks and the surface browns instead of steams. In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika, 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 so the fat renders slowly and the bacon cooks evenly. Cook until it is just starting to brown but still pliable, about 4 minutes per side, then transfer to a paper-towel-lined plate and reserve the bacon fat in the skillet.
- Sear the chicken:
- Add olive oil to the bacon fat in the skillet and heat over medium-high until the oil shimmers. Sear chicken breasts 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 the internal temperature reaches 165°F, about 6 to 8 additional minutes, then 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, 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 and press lightly with a spatula, cooking until golden and crisp, about 2 minutes per side.
- Serve:
- Remove wrap from skillet and let rest 1 minute so the filling settles. Slice in half on the diagonal and serve with extra sauce on the side.
Save The first time I made these for a potluck, I wrapped them in foil and kept them warm in a low oven. People kept coming back to ask what was in them, and I realized it wasn't just the ingredients but the way the textures played off each other. Crispy, creamy, smoky, and fresh all in one bite. It's the kind of thing that makes you pause mid-conversation to take another bite.
What to Serve With It
I like pairing these wraps with sweet potato fries because the sweetness balances the savory bacon and the crunch echoes the crispy tortilla. A simple garden salad with a tangy vinaigrette works too, especially if you want something lighter on the side. If you're feeding a crowd, set out pickles, jalapeños, and extra sauce so people can customize their plates.
How to Store and Reheat
Wrapped tightly in foil, these keep in the fridge for up to two days, though the tortilla softens a bit. Reheat them in a dry skillet over medium heat to bring back some of the crispness, flipping once until warmed through. The sauce stores separately in an airtight container for up to five days, and you can prep the chicken and bacon a day ahead to make assembly even faster.
Ways to Change It Up
Swap the cheddar for pepper jack if you want a little heat, or use whole-wheat tortillas for a nuttier flavor and extra fiber. I've added sliced jalapeños and a drizzle of hot sauce when I'm in the mood for something spicy, and it never disappoints. You can also use leftover rotisserie chicken to skip the cooking step entirely.
- Try adding a handful of spinach or arugula for a peppery bite.
- Brush the outside of the wrap with melted butter before crisping for an even richer crust.
- Use ranch dressing instead of the mayo-based sauce if you want something tangier.
Save This wrap has become my go-to when I want something satisfying without a lot of fuss. It's proof that a few good ingredients and a hot skillet can turn lunch into something worth sitting down for.
Recipe FAQs
- → How do I keep the tortilla from tearing when rolling?
Warm your tortillas first in a dry skillet for 15-20 seconds per side. This makes them pliable and less likely to crack. Don't overfill—leave about 2 inches of space around the edges, and fold in the sides before rolling from bottom to top.
- → Can I use pre-cooked chicken for this wrap?
Yes, leftover grilled or rotisserie chicken works well. Slice it thinly and warm it slightly in the skillet before assembling. You'll save about 15 minutes of cooking time, though freshly seared chicken has the best texture.
- → What's the best way to cook the bacon?
Start bacon in a cold skillet and gradually heat to medium. This renders the fat evenly and prevents curling. Cook until just starting to brown but still pliable—about 4 minutes per side. Save the rendered fat to cook the chicken for extra flavor.
- → How long can I store the assembled wraps?
For best texture, eat immediately after the final crisping. If meal prepping, store components separately in the refrigerator for up to 3 days. Keep the sauce in a small container and assemble just before eating to prevent soggy tortillas.
- → Can I make these spicy?
Absolutely. Add sliced jalapeños, a drizzle of hot sauce, or mix sriracha into the creamy sauce. You could also use pepper jack cheese instead of cheddar, or add crushed red pepper flakes to the chicken seasoning blend.