Crispy Chicken Bacon Wrap (Printable)

Golden chicken, crispy bacon, and creamy avocado wrapped in a toasted tortilla for a bold handheld meal.

# What You'll Need:

→ Chicken and Seasoning

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

→ Bacon and Tortillas

07 - 8 strips of bacon
08 - 4 large flour tortillas (10-inch)

→ Sauce and Toppings

09 - ½ cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - ½ teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced

# Directions:

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 mixture evenly across both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until edges begin browning while remaining pliable, approximately 4 minutes per side. Transfer to a paper towel-lined plate to drain. Preserve the rendered bacon fat in the skillet.
03 - Add olive oil to the reserved bacon fat in the skillet and heat over medium-high until shimmering. Place chicken breasts in the skillet and sear the first side until golden brown, about 4 minutes. Flip and cook the second side for 4 minutes. Reduce heat to medium, cover the skillet, and continue cooking until internal temperature reaches 165°F, approximately 6 to 8 additional minutes. Transfer chicken to a cutting board and rest for 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season with a pinch of salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15 to 20 seconds on each side until pliable. Stack the tortillas and wrap in a clean kitchen towel to retain warmth.
06 - Lay one tortilla flat on a work surface. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and distribute over the sauce. Layer with two bacon strips (break in half if necessary), ¼ cup shredded cheese, a handful of shredded lettuce, diced tomato, and several avocado slices.
07 - Fold the sides of the tortilla inward over the filling, then roll tightly from bottom to top. Place the wrap seam-side down in the skillet over medium heat. Press lightly with a spatula and cook until the exterior is golden and crispy, approximately 2 minutes per side.
08 - Remove wrap from the skillet and rest for 1 minute. Slice diagonally in half and serve with additional sauce on the side.

# Expert Advice:

01 -
  • The tortilla crisps up like a golden shell while the inside stays creamy and loaded with flavor.
  • Bacon fat becomes part of the cooking oil, so nothing goes to waste and everything tastes richer.
  • You can prep the chicken and sauce ahead, then assemble and grill the wraps in under ten minutes.
  • It feels indulgent but uses simple ingredients you probably already have on hand.
02 -
  • If you skip patting the chicken dry, the spices slide off and the sear turns pale and sad.
  • Letting the chicken rest after cooking keeps the juices inside instead of running all over your cutting board.
  • Rolling the wrap too loosely makes it fall apart when you flip it in the skillet, so pull it tight as you go.
  • Warming the tortillas is not optional because cold tortillas crack when you try to fold them.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the wrap the crispiest, most golden crust.
  • Press the wrap gently with a spatula while it cooks so the filling compresses slightly and the tortilla makes full contact with the heat.
  • If your bacon is very thick, partially cook it the night before so it stays tender inside the wrap instead of chewy.
  • Slice the chicken while it's still slightly warm so it layers smoothly and doesn't tear the tortilla when you roll.
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