Crispy Chicken Bacon Wrap (Printable)

Golden-seared chicken meets crispy bacon in a toasted tortilla with creamy sauce, cheese, and fresh vegetables for a satisfying handheld meal.

# What You Need:

→ Protein

01 - 1 pound boneless, skinless chicken breasts
02 - 8 strips bacon

→ Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Base and Dairy

07 - 4 large flour tortillas, 10-inch
08 - 1 cup shredded cheddar cheese

→ Sauce

09 - ½ cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - ½ teaspoon Dijon mustard

→ Produce

13 - 1 cup shredded iceberg lettuce
14 - 1 medium tomato, diced
15 - ½ avocado, sliced

→ Cooking Oil

16 - 1 tablespoon olive oil

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub spice mixture evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon 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 until oil shimmers. Add chicken breasts and sear first side until golden brown, about 4 minutes. 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 chicken to 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 tortillas and wrap in a clean kitchen towel to retain warmth.
06 - Lay one tortilla flat and spread approximately 2 tablespoons sauce down the center. Slice chicken breast into thin strips and place over sauce. Top with two bacon strips (break in half if necessary), ¼ cup shredded cheese, handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and 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 let rest 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • Every bite has texture, from the crispy bacon to the tender chicken and the crunch of fresh lettuce.
  • The tangy mayo sauce pulls everything together without overpowering the other flavors.
  • It feels like takeout but tastes better because you control the seasoning and the fillings.
  • You can prep the components ahead and assemble them quickly when hunger strikes.
02 -
  • Patting the chicken dry before seasoning is essential, moisture prevents a good sear and makes the spices slide off.
  • Starting the bacon in a cold pan helps the fat render evenly and prevents the strips from curling or burning.
  • Letting the chicken rest after cooking keeps the juices inside so your wrap doesn't turn soggy.
  • Warming the tortillas makes them pliable and much easier to roll without tearing.
03 -
  • Press the wrap gently but firmly with a spatula while it crisps to seal the seam and create an even golden crust.
  • If your tortilla tears during rolling, patch it with a small piece of another tortilla and press it into place.
  • Don't overfill the wraps, less filling makes them easier to roll and prevents them from falling apart when you bite in.
  • Use a sharp knife to slice the finished wrap so you get a clean cut that shows off all the layers inside.
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