Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon wrapped in warm tortillas with creamy sauce, fresh veggies, and melted cheese.

# What You'll Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil

→ Bacon & Tortillas

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

→ Sauce

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

→ Fillings

13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 1/2 avocado, sliced

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice blend evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook bacon until just starting to brown but still pliable, about 4 minutes per side. Transfer bacon to a paper-towel-lined plate and 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 4 minutes more. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, about 6 to 8 additional minutes. Transfer chicken to a cutting board and let rest 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season to taste with salt and pepper.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15 to 20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
06 - Lay one tortilla flat. Spread about 2 tablespoons of the sauce down the center. Slice one chicken breast into thin strips and place over the sauce. Top with two bacon strips (break in half if needed), 1/4 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, about 2 minutes per side.
08 - Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • The tortilla gets golden and crisp in bacon fat, which changes everything about how a wrap tastes.
  • You can prep the chicken and bacon ahead, then assemble wraps in under ten minutes when hunger strikes.
  • Every bite has contrast: crunchy bacon, tender chicken, creamy sauce, and cool lettuce all at once.
  • It feels indulgent but uses everyday ingredients you probably already have in your fridge.
02 -
  • If you skip warming the tortillas first, they will crack and tear when you try to roll them tightly.
  • Letting the chicken rest for 5 minutes after cooking keeps the juices inside instead of spilling out onto your cutting board.
  • Press the wrap gently in the skillet but don't smash it flat or all the filling will squeeze out the ends.
  • Always place the wrap seam side down first so the heat seals it shut before you flip it over.
03 -
  • Use the bacon fat to crisp the wrap, it adds a smoky depth you can't get from plain oil or butter.
  • Slice the chicken against the grain so each bite is tender instead of chewy and stringy.
  • Don't overfill the wrap or it will burst open in the skillet, less filling rolls tighter and crisps better.
  • Let the wrap rest for a full minute after cooking so the cheese sets and holds everything together when you slice.
Return