Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon with fresh veggies and special sauce in a warm tortilla.

# What You Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts (about 4 medium 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

07 - 8 strips of bacon

→ Base and Wrapping

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

# Directions:

01 - Pat the chicken breasts dry with paper towels. In a small bowl, mix 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 turn heat to medium. Cook bacon until it is just starting to brown but still pliable, about 4 minutes per side. Transfer bacon to a paper-towel–lined plate and drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high. When oil shimmers, add chicken breasts. 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 6–8 additional minutes. Transfer chicken to a cutting board and let rest 5 minutes.
04 - 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.
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. Spread about 2 tablespoons of the sauce down the center. Slice one chicken breast into thin strips and place over the sauce. 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.
07 - 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.
08 - Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • The bacon fat adds depth to the chicken and makes every bite taste richer than it should.
  • Crisping the wrap in the skillet transforms it from soft to crunchy without any deep frying.
  • The tangy sauce cuts through the richness and ties all the textures together.
  • You can prep the chicken and bacon ahead and assemble wraps in under ten minutes.
02 -
  • If you skip the resting time after cooking the chicken, all the juices run out when you slice it and the wrap gets soggy.
  • Crisping the wrap seam side down first keeps it from unrolling in the pan.
  • Warming the tortillas makes them flexible enough to roll tightly without cracking at the edges.
03 -
  • Don't overfill the wraps or they'll split when you roll them, and you'll lose all the good stuff to the skillet.
  • Press gently but firmly with the spatula while crisping to help the wrap hold its shape and brown evenly.
  • If the bacon fat seems like too much, pour off half before adding the chicken, but keep some for flavor.
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