Crispy Chicken Bacon Wrap (Printable)

Golden-seared chicken with crispy bacon, fresh veggies, and creamy sauce wrapped in a warm tortilla.

# What You'll Need:

→ Chicken and Seasonings

01 - 1 pound boneless, skinless chicken breasts (about 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

→ Protein and Base

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

→ Sauce and Dairy

09 - ½ cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon fresh lemon juice
12 - ½ teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese

→ Vegetables and Toppings

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

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Apply spice blend evenly to both sides of each chicken breast.
02 - Arrange bacon strips in a cold skillet and increase heat to medium. Cook until edges begin to brown but bacon remains pliable, approximately 4 minutes per side. Transfer to paper towel-lined plate. Reserve rendered bacon fat in skillet.
03 - Add olive oil to reserved bacon fat and heat skillet over medium-high until oil shimmers. Place seasoned chicken breasts in skillet and sear first side until golden brown, about 4 minutes. Flip and sear second side 4 minutes. Reduce heat to medium, cover, and continue cooking until internal temperature reaches 165°F, approximately 6-8 minutes. Transfer to cutting board and rest 5 minutes before slicing.
04 - Whisk together mayonnaise, sour cream, fresh lemon juice, and Dijon mustard in a small bowl until completely 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 soft and flexible. Stack finished tortillas and wrap in a clean kitchen towel to maintain warmth.
06 - Lay one tortilla flat on work surface. Spread approximately 2 tablespoons sauce down center. Layer sliced chicken breast, two bacon strips (halved if necessary), ¼ cup shredded cheddar cheese, handful of shredded lettuce, diced tomato, and avocado slices over sauce.
07 - Fold tortilla sides over filling and roll tightly from bottom to top. Place seam side down in skillet 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 additional sauce on the side.

# Expert Tips:

01 -
  • It delivers serious crunch and creaminess in every bite without feeling heavy or one-note.
  • You can prep the chicken and bacon ahead, then assemble wraps in under five minutes when hunger strikes.
  • The tangy sauce cuts through the richness in a way that keeps you coming back for another half.
  • It works just as well for meal prep as it does for a casual weekend lunch with friends.
02 -
  • If you skip resting the chicken after searing, all the juices will run out onto the cutting board instead of staying inside the meat.
  • Warming the tortillas is non-negotiable, cold tortillas crack the second you try to fold them.
  • Press the wrap seam side down first in the skillet or it will unroll while crisping.
  • Dont overload the wrap with filling or it becomes impossible to roll tightly and will fall apart when you slice it.
03 -
  • Reserve a few tablespoons of bacon fat and brush it on the outside of the wrap before crisping for an even richer, crunchier crust.
  • If the chicken breasts are uneven in thickness, pound them gently with a mallet so they cook evenly and finish at the same time.
  • Let the wrap rest for a full minute after crisping, cutting it too soon causes the filling to slide out and the cheese to ooze everywhere.
  • Double the sauce recipe, you will want extra for dipping and it keeps beautifully in a squeeze bottle in the fridge.
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