Crispy Chicken Bacon Wrap (Printable)

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

# What You'll Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 0.5 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 & Dairy

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 0.5 teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese

→ Fresh Vegetables

14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 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 blend evenly over both sides of the 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, approximately 4 minutes per side. Transfer 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 4 minutes more. Reduce heat to medium, cover, and cook until chicken reaches an internal temperature of 165°F, approximately 6-8 additional minutes. Transfer chicken to a cutting board and let rest 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 (break in half if needed), 0.25 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 Hints:

01 -
  • Everything you want in a wrap is here: crispy bacon, juicy seared chicken, creamy sauce, and that golden crunch from the skillet.
  • It feels indulgent but comes together with everyday ingredients you probably already have.
  • You can prep the chicken and sauce ahead, then assemble and crisp these wraps in minutes when hunger strikes.
  • Each bite has texture, flavor, and just enough mess to make it fun.
02 -
  • Do not skip the rest time after cooking the chicken, or all the juices will spill out when you slice it and make the wrap soggy.
  • Warming the tortillas makes them flexible and prevents cracking when you roll them.
  • Press the wrap gently in the skillet so it crisps evenly without squishing out the fillings.
03 -
  • Use a meat thermometer to check the chicken, pulling it off the heat right at 165°F so it stays juicy.
  • Don't overfill the tortilla or it will tear when you roll it, less is more here.
  • Let the wrap rest for a full minute after crisping so the cheese sets slightly and holds everything together when you slice it.
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