Save to Pinterest My sister showed up one Saturday with a grocery bag full of tortillas, bacon, and a challenge: make lunch interesting. We had leftover chicken in the fridge and about thirty minutes before everyone got hungry. What came out of that kitchen wasn't planned, but it was so good we forgot to save any for later. That wrap—crispy, creamy, salty, fresh—became our go-to whenever we needed something quick that felt like an event.
I made these for a friend who swore she didn't like wraps because they were always soggy or boring. After one bite, she asked if I'd cater her birthday. I didn't, but I did make a double batch the next week. The secret isn't fancy—it's just taking the time to crisp the bacon right, sear the chicken with a good crust, and toast the whole thing in the skillet at the end.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 4 medium breasts): Pat them very dry before seasoning so the spice rub sticks and the sear gets golden, not steamed.
- 1 teaspoon kosher salt: This seasons the chicken all the way through, not just on the surface.
- ½ teaspoon black pepper: Freshly cracked pepper adds a little bite that balances the creamy sauce.
- 1 teaspoon garlic powder: It toasts beautifully in the skillet and adds savory depth without overpowering.
- 1 teaspoon smoked paprika: This gives the chicken a subtle smokiness that plays perfectly with the bacon.
- 1 tablespoon olive oil: Just enough to help the chicken sear without sticking.
- 8 strips of bacon: Cook them until they're just turning golden but still bendable, so they don't shatter when you roll the wrap.
- 4 large flour tortillas (10-inch): Soft, pliable, and big enough to hold all the fillings without tearing.
- 1 cup shredded cheddar cheese: It melts into the warm chicken and adds sharpness and richness.
- ½ cup mayonnaise: The base of the creamy sauce that ties everything together.
- 2 tablespoons sour cream: Adds tanginess and a little extra body to the sauce.
- 1 teaspoon lemon juice: Brightens the sauce and cuts through the richness.
- ½ teaspoon Dijon mustard: A subtle kick that makes the sauce taste more complex.
- 1 cup shredded iceberg lettuce: Crisp, cool, and refreshing against the warm, rich fillings.
- 1 medium tomato, diced: Fresh and juicy, it adds a pop of acidity.
- ½ avocado, sliced: Creamy, buttery, and just the right amount of indulgence.
Instructions
- Prepare the chicken:
- Pat the chicken breasts dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika, then rub the spice blend evenly over both sides of the chicken breasts.
- Cook the bacon:
- Place bacon strips in a cold skillet and turn heat to medium. Cook bacon until it is just starting to brown but still pliable, about 4 minutes per side, then transfer to a paper-towel-lined plate and reserve the bacon fat in the skillet.
- Sear the chicken:
- Add olive oil to the bacon fat in the skillet and heat over medium-high. When oil shimmers, add chicken breasts and 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 chicken reaches an internal temperature of 165°F, about 6 to 8 additional minutes, then transfer chicken to a cutting board and let rest 5 minutes.
- Make the sauce:
- 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.
- Warm the tortillas:
- Heat a clean, dry skillet over medium heat. Warm each tortilla 15 to 20 seconds per side until pliable, then stack and wrap in a clean kitchen towel to keep warm.
- Assemble the wraps:
- Lay one tortilla flat and spread about 2 tablespoons of the sauce down the center. Slice one chicken breast into thin strips and place over the sauce, then top with two bacon strips (break in half if needed), ¼ cup shredded cheese, a handful of shredded lettuce, diced tomato, and a few avocado slices.
- Roll and crisp:
- 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.
- Serve:
- Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.
Save to Pinterest One night I made these for my brother and his friends after a long hike. They were starving, and I watched four grown adults go silent for a solid three minutes, just chewing and nodding. No one asked for the recipe, they just asked when I'd make them again. That's when I knew this wrap was a keeper.
Make It Your Own
For extra heat, tuck sliced jalapeños inside or drizzle hot sauce over the chicken before rolling. You can swap flour tortillas for whole-wheat or spinach tortillas if you want a little more nutrition without losing the texture. Leftover grilled chicken and pre-cooked bacon make assembly lightning fast on busy weeknights.
What to Serve Alongside
These wraps are rich and hearty, so I like to serve them with something light and crisp on the side. A simple garden salad with a tangy vinaigrette balances the creaminess, or you can go indulgent with sweet potato fries for dipping in the extra sauce. Either way, keep it simple so the wrap stays the star.
Storage and Prep Ahead
The sauce can be made a day in advance and stored in the refrigerator, which actually helps the flavors meld. Cooked chicken and bacon keep well for up to three days, so you can prep them ahead and assemble wraps fresh when you're ready. Once assembled and crisped, these wraps are best eaten right away, but you can wrap them tightly in foil and reheat gently in a skillet if needed.
- Store the sauce in an airtight container in the fridge for up to 3 days.
- Keep cooked chicken and bacon separate from fresh ingredients until assembly.
- Reheat assembled wraps seam-side down in a dry skillet over low heat to keep them crispy.
Save to Pinterest This wrap has pulled me out of more lunch ruts than I can count. It's proof that a little effort in the skillet can turn simple ingredients into something you'll crave all week.
Recipe FAQs
- → What makes the chicken especially flavorful?
A blend of kosher salt, black pepper, garlic powder, and smoked paprika creates a savory, smoky crust. Searing in reserved bacon fat adds rich depth while the creamy sauce balances the spices.
- → Can I prepare components ahead of time?
Yes, the sauce keeps refrigerated for up to a day. Cooked chicken and bacon can be stored separately and reheated before assembling, making this perfect for meal prep or quick weekday lunches.
- → What's the purpose of the final skillet step?
Returning the rolled wraps to the skillet crisps the tortilla exterior, creating a satisfying crunch that contrasts beautifully with the tender chicken and creamy interior fillings.
- → How do I prevent soggy tortillas?
Patting chicken dry before seasoning, draining bacon thoroughly, and spreading sauce in a thin layer helps. The final crisping step also seals the tortilla against moisture.
- → What sides pair well with these wraps?
Sweet potato fries complement the savory filling, while a crisp garden salad adds freshness. Extra sauce on the side ties everything together for dipping.
- → Can I add spice to the filling?
Sliced jalapeños or a drizzle of hot sauce inside the wrap adds heat. You could also increase the smoked paprika or add cayenne to the chicken seasoning blend.