Crispy Chicken Bacon Wrap (Printable)

Golden-seared chicken meets crispy bacon in a toasted tortilla with creamy avocado and fresh vegetables.

# What You Need:

→ Chicken & 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

→ Base & Dairy

07 - 4 large flour tortillas, 10-inch
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

→ Fresh Vegetables

13 - 1 cup shredded iceberg lettuce
14 - 1 medium tomato, diced
15 - ½ avocado, sliced

→ Cooking Oil

16 - 1 tablespoon olive oil

# Step-by-Step:

01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice blend evenly over both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until it begins to brown but remains pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear the first side until golden brown, about 4 minutes, then flip and cook the other side 4 minutes more. Reduce heat to medium, cover, and cook until chicken reaches an internal temperature of 165°F, approximately 6-8 additional minutes. Transfer chicken to a 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 a pinch of 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 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 the sauce. Top with two bacon strips, ¼ 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 1 minute. Slice in half diagonally and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • Every bite delivers contrasting textures: crispy bacon, tender chicken, creamy avocado, and a perfectly toasted tortilla shell.
  • The tangy mayo-based sauce ties everything together without overwhelming the fillings.
  • Its hearty enough to satisfy lunch cravings but comes together faster than most skillet meals.
  • You can prep the chicken and bacon ahead, making assembly almost effortless on busy days.
02 -
  • If you skip patting the chicken dry, the spices will slide off and the sear won't develop that deep golden crust.
  • Cooking bacon in a cold skillet prevents it from curling and ensures the fat renders evenly without burning the edges.
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry.
  • Warming the tortillas makes them pliable enough to roll tightly without tearing at the edges.
03 -
  • Press the wrap gently with a spatula while it crisps to help the cheese melt and the tortilla seal around the filling.
  • Use a sharp knife to slice the wrap in half on the diagonal; a dull blade will squash the filling and make it spill out.
  • If the bacon fat smokes while you're searing the chicken, lower the heat slightly to prevent burning and bitterness.
  • For an extra layer of flavor, brush the outside of the tortilla with melted butter before crisping it in the skillet.
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