Crispy Chicken Bacon Wrap (Printable version)

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

# Ingredient List:

→ Protein

01 - 1 pound boneless, skinless chicken breasts (about 4 medium 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

→ Wrap Components

08 - 4 large flour tortillas (10-inch)
09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded iceberg lettuce
11 - 1 medium tomato, diced
12 - ½ avocado, sliced

→ Sauce

13 - ½ cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 teaspoon fresh lemon juice
16 - ½ teaspoon Dijon mustard

# 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 blend evenly over both sides of chicken breasts.
02 - Place 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 to 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. When oil shimmers, add chicken breasts. Sear first side until golden brown about 4 minutes, then flip and cook other side 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6-8 additional minutes. Transfer to cutting board and rest 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 and wrap in clean kitchen towel to maintain warmth.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons sauce down center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips (break in half if needed), ¼ cup shredded cheese, handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold sides of tortilla 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 crisp, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert Advice:

01 -
  • The bacon stays crispy even after wrapping because you don't overcook it—a small timing trick that changes everything.
  • You can assemble these ahead and pan-sear them right before eating, which is a lifesaver on busy days.
02 -
  • Don't skip the five-minute rest for the chicken—I learned this the hard way when I immediately sliced into a hot breast and watched all the juices run onto my cutting board.
  • The sauce is what elevates this from ordinary to crave-worthy, so take thirty seconds to actually whisk it smooth instead of just stirring.
03 -
  • If your chicken breasts are uneven in thickness, gently pound them to ½-inch uniformity before seasoning—this ensures they cook evenly and stay moist.
  • The lemon juice in the sauce prevents the avocado from browning, so don't skip it even if you think it won't matter.
Return