Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon wrapped in warm tortillas with fresh veggies and creamy sauce.

# What You'll Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken 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 and Dairy

07 - 8 strips bacon
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

→ Vegetables and Assembly

13 - 4 large flour tortillas, 10-inch
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# How-To:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Evenly coat both sides of chicken breasts with spice mixture.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until beginning to brown but still flexible, approximately 4 minutes per side. Transfer bacon to paper towel-lined plate to drain. Preserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high heat. Once oil shimmers, add chicken breasts and sear until golden brown on first side, about 4 minutes. Flip and cook remaining side 4 minutes. Lower heat to medium, cover, and continue cooking until internal temperature reaches 165°F, approximately 6-8 minutes. Transfer chicken to cutting board and rest for 5 minutes.
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 clean kitchen towel to retain warmth.
06 - Place one tortilla flat on work surface. Spread approximately 2 tablespoons sauce down center. Slice one chicken breast into thin strips and arrange over sauce. Top with 2 bacon strips (break in half if necessary), ¼ cup cheese, handful of shredded lettuce, diced tomato, and 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 crispy, 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 Tips:

01 -
  • The bacon fat gives the chicken an incredible depth you won't get from plain oil.
  • Every bite has contrasting textures, from the crispy tortilla to the creamy avocado and crunchy lettuce.
  • It holds together beautifully, so you can actually eat it without everything sliding out the back.
  • The tangy sauce cuts through the richness and ties all the flavors together perfectly.
02 -
  • If you skip drying the chicken, it will steam instead of sear and you'll lose that golden crust.
  • Warming the tortillas is not optional; cold tortillas crack the moment you try to fold them.
  • Press the wrap seam side down first or it will unroll in the skillet and make a mess.
  • Let the chicken rest the full five minutes or all the juices will run out onto your cutting board.
03 -
  • Use a meat thermometer to check the chicken; guessing leads to dry, overcooked meat or undercooked centers.
  • If your tortilla tears while rolling, wrap it in a damp paper towel and microwave for ten seconds to make it pliable again.
  • Reserve a little bacon fat and brush it on the outside of the wrap before crisping for an even deeper flavor.
  • Make a double batch of the sauce and keep it in a jar; it's incredible on sandwiches, burgers, and roasted vegetables all week long.
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