Crispy Chicken Bacon Wrap (Printable View)

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

# What You'll Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil

→ Bacon and Tortillas

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

→ Sauce and Toppings

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced

# How To Make It:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub spice blend evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until bacon just begins to brown but remains pliable, approximately 4 minutes per side. Transfer to a paper towel-lined plate to drain. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook second side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer to cutting board and rest 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 maintain warmth.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips (break in half if necessary), 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and several avocado slices.
07 - Fold tortilla sides over filling, then roll tightly from bottom to top. Return wrap to skillet seam side down over medium heat. Press lightly with spatula and cook until golden and crisp, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice in half diagonally and serve with extra sauce on the side.

# Expert Advice:

01 -
  • It turns simple pantry staples into something that tastes like you ordered it from your favorite lunch spot.
  • The contrast between the crispy tortilla, crunchy bacon, and creamy sauce makes every bite exciting.
  • You can prep the chicken and bacon ahead, then assemble wraps in under ten minutes on busy days.
  • It's filling enough to keep you satisfied without feeling heavy or sluggish afterward.
02 -
  • Don't skip drying the chicken or it will steam instead of sear, and you'll miss out on that golden crust.
  • If you cook the bacon until it's fully crispy, it will snap when you try to roll the wrap, so pull it just before it's done.
  • Warm the tortillas or they'll crack when you fold them, and your filling will spill everywhere.
  • Press the wrap gently in the skillet but don't smash it, or the filling will squeeze out the ends.
03 -
  • Use a meat thermometer to check the chicken so you never end up with dry, overcooked meat.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving it dry.
  • If the tortilla starts to tear while rolling, warm it a few more seconds to make it more pliable.
  • Press the wrap seam side down first so it seals itself shut as it crisps in the skillet.
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