Crispy Chicken Bacon Wrap (Printer-Friendly)

Golden-seared spiced chicken meets smoky bacon, fresh vegetables, and creamy sauce in a warm crisp tortilla for a hearty handheld meal.

# 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

→ Bacon and Oil

06 - 8 strips of bacon
07 - 1 tablespoon olive oil

→ Tortillas and Cheese

08 - 4 large flour tortillas, 10-inch diameter
09 - 1 cup shredded cheddar cheese

→ Sauce

10 - 0.5 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - 0.5 teaspoon Dijon mustard

→ Fresh Vegetables

14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced

# Direction Steps:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice blend evenly over both sides of chicken breasts.
02 - Arrange bacon strips in a cold skillet and turn heat to medium. Cook until just starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon to paper-towel-lined plate to drain. Reserve bacon fat in skillet.
03 - Add olive oil to reserved bacon fat in skillet and heat over medium-high until oil shimmers. Add chicken breasts and sear on first side until golden brown, about 4 minutes. Flip and cook opposite 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 5 minutes.
04 - Whisk mayonnaise, sour cream, lemon juice, and Dijon mustard together in a small bowl 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 clean kitchen towel to retain warmth.
06 - Lay one tortilla flat and spread approximately 2 tablespoons sauce down center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips halved if necessary, 0.25 cup shredded cheese, handful of shredded lettuce, diced tomato, and several 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 rest 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Advice:

01 -
  • The wrap gets an actual sear in the skillet, so every bite has that addictive crunch you only get from real heat.
  • You can meal prep the chicken and sauce days ahead, then assemble in under five minutes when hunger strikes.
  • It tastes indulgent but uses straightforward ingredients you probably already have in your fridge.
  • The bacon fat doubles as cooking oil for the chicken, layering in smoky flavor without extra work.
02 -
  • If you skip the final skillet crisp, the wrap will taste fine but it won't have that crunchy, toasted shell that makes it unforgettable.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving the meat dry.
  • Warm the tortillas every single time, cold tortillas crack at the fold and ruin the whole wrap.
  • Don't overload the center or you won't be able to roll it tight, and loose wraps fall apart when you flip them in the skillet.
03 -
  • Press the wrap gently with a spatula while it crisps in the skillet, this helps the cheese melt and the tortilla brown evenly.
  • If the bacon fat starts to smoke when you add the chicken, lower the heat slightly to avoid burning the spices.
  • Use a meat thermometer to check the chicken, guessing often leads to overcooked, dry meat.
  • Pat the diced tomato dry with a paper towel before adding it to the wrap, this prevents the tortilla from getting soggy.
Go Back