Crispy Chicken Bacon Wrap (Printable Version)

Golden-seared chicken meets crunchy bacon, fresh veggies, and creamy sauce in a warm toasted tortilla wrap.

# The Ingredients You'll Need:

→ Chicken & 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 & Oil

06 - 8 strips bacon
07 - 1 tablespoon olive oil

→ Tortillas & Cheese

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

→ Sauce

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

→ Fresh Vegetables

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

# Step-by-Step Instructions:

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 - Place bacon strips in a cold skillet and heat over medium. Cook until just beginning to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat and heat over medium-high. When oil shimmers, add chicken breasts. Sear on the first side until golden brown for about 4 minutes, then flip and cook the other side for 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer chicken to a 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 to taste with salt and pepper.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
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 needed), 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold the sides of the tortilla over the filling, then roll tightly from bottom to top. Return wrap to the skillet seam side down over medium heat. Press lightly with a spatula and cook until golden and crisp, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest for 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Additional Tips::

01 -
  • The chicken soaks up all that bacon flavor from cooking in the same pan – a little trick I discovered by happy accident one busy Tuesday.
  • You can prep elements like the sauce and protein ahead of time, making this your secret weapon for impressive last-minute meals when friends drop by unexpectedly.
02 -
  • Resting the chicken is non-negotiable – I once rushed this step and ended up with all the juices running out, leaving me with disappointingly dry meat.
  • The order of assembly matters tremendously – putting sauce down first creates a moisture barrier that prevents the tortilla from getting soggy while you add other ingredients.
03 -
  • Adding a thin layer of shredded cheese directly onto the warm tortilla before other ingredients creates a moisture barrier that prevents soggy wraps – a game-changing technique I learned from a food truck owner.
  • For maximum crispiness without burning, press the assembled wrap with a second heavy pan while it toasts – the weight creates more contact with the hot surface for even browning.
Return to Recipe