Crispy Chicken Bacon Wrap (Print version)

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

# 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

→ Cooking Base

07 - 1 tablespoon olive oil

→ Wraps and Dairy

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

→ Sauce

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

→ Fresh Vegetables

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

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Coat both sides of chicken breasts evenly with spice mixture.
02 - Arrange bacon strips in a cold skillet. Turn heat to medium and cook 4 minutes per side until starting to brown but still flexible. Transfer to paper towel-lined plate to drain. Reserve rendered bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high until shimmering. Place chicken breasts in pan and sear 4 minutes until golden brown. Flip and sear second side 4 minutes. Reduce heat to medium, cover, and cook 6-8 minutes until internal temperature reaches 165°F. Transfer to cutting board and rest 5 minutes. Slice into strips.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season with salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15-20 seconds per side until pliable. Stack and wrap in a kitchen towel to retain warmth.
06 - Lay tortilla flat on work surface. Spread 2 tablespoons sauce down center. Layer sliced chicken breast, two bacon strips halved if necessary, ¼ cup cheddar cheese, handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides inward over filling. Roll tightly from bottom upward, sealing seam. Place seam-side down in skillet over medium heat. Press gently with spatula and cook 2 minutes per side until golden and crispy.
08 - Remove wrap from skillet and rest 1 minute. Slice diagonally in half. Serve immediately with reserved sauce on the side.

# Expert Tips:

01 -
  • The bacon fat gives the chicken a richness you cant fake with plain oil.
  • Every bite has crunch, creaminess, and just enough tang to keep it interesting.
  • It holds together beautifully without turning into a soggy mess halfway through lunch.
  • You can prep the components ahead and assemble them in under five minutes when hunger strikes.
02 -
  • If you skip the resting period after cooking the chicken, all the juices will run out onto your cutting board instead of staying in the meat.
  • Warming the tortillas makes them flexible enough to roll without cracking, which I learned after splitting three in a row one hurried afternoon.
  • Pressing the wrap gently in the skillet seals the seam and crisps the outside, turning it from a simple roll into something that feels restaurant-made.
03 -
  • Use a meat thermometer to check the chicken instead of cutting into it, which lets all the juices escape and dries out the meat.
  • Let the wrap rest for a full minute after crisping so the cheese sets slightly and the filling doesn't slide out when you slice it.
  • If you have leftover sauce, it doubles as a dip for fries or a spread for sandwiches the next day.
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