Crispy Chicken Bacon Wrap (Printable)

Crunchy bacon and golden chicken with fresh veggies in a warm tortilla create a bold, satisfying meal.

# What You Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken 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 bacon
08 - 4 large flour tortillas, 10-inch

→ Sauce and Spread

09 - ½ cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - ½ teaspoon Dijon mustard

→ Toppings and Vegetables

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

# How To Make It:

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 over both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook bacon until just starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve 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 on the first side until golden brown, 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 - 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 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 a few 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 let rest for 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Helpful Tips:

01 -
  • Everything you want in a handheld meal: crispy, creamy, salty, and fresh all in one bite.
  • You can prep the chicken and bacon ahead and assemble wraps in minutes on busy days.
  • The golden sear on the tortilla makes it taste like something from a food truck, not your kitchen.
  • It's flexible enough to use whatever vegetables or cheese you have on hand without losing that satisfying crunch.
02 -
  • If you don't let the chicken rest after cooking, all the juices will run out onto your cutting board instead of staying in the meat.
  • Warming the tortillas is not optional, cold tortillas will crack the second you try to fold them and ruin the whole wrap.
  • Don't overload the filling or you won't be able to roll it tightly, and it'll fall apart when you try to crisp it in the skillet.
  • Press the wrap gently but firmly in the skillet so it crisps evenly without squishing all the filling out the ends.
03 -
  • Let the bacon render slowly in a cold skillet so it cooks evenly and doesn't burn before the fat melts out.
  • Use a meat thermometer to check the chicken, guessing doneness by time alone is how you end up with dry, overcooked meat.
  • Press the wrap seam side down in the skillet first so it seals shut and doesn't unroll while crisping.
  • If the tortilla starts to brown too fast, lower the heat, you want a slow, even crisp, not a charred shell.
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