Crispy Chicken Bacon Wrap (Printable)

Golden chicken and crispy bacon with fresh veggies in a warm, toasted tortilla for a satisfying meal.

# What You Need:

→ Chicken and 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 and Tortillas

07 - 8 strips bacon
08 - 4 large flour tortillas, 10-inch diameter

→ Sauce and Toppings

09 - 0.5 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon fresh lemon juice
12 - 0.5 teaspoon Dijon mustard
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced

# Steps:

01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the spice mixture evenly across both sides of each chicken breast.
02 - Place bacon strips in a cold skillet over medium heat. Cook for approximately 4 minutes per side until bacon begins to brown but remains pliable. Transfer to a paper towel-lined plate to drain. Reserve the rendered bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high until shimmering. Place chicken breasts in the skillet and sear for 4 minutes on the first side until golden brown. Flip and cook the opposite side for 4 minutes. Reduce heat to medium, cover the skillet, and continue cooking for 6-8 minutes until internal temperature reaches 165°F. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
04 - Combine mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl. Whisk until smooth and well-blended. Season with salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side until pliable and warm. Stack the tortillas and wrap in a clean kitchen towel to maintain warmth.
06 - Lay one tortilla flat on a work surface. Spread approximately 2 tablespoons of sauce down the center. Layer one sliced chicken breast, two bacon strips (halved if necessary), 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold the sides of the tortilla inward over the filling, then roll tightly from bottom to top. Place the wrap seam-side down in the skillet over medium heat. Press gently with a spatula and cook for approximately 2 minutes per side until the exterior achieves a golden, crispy finish.
08 - Remove the wrap from the skillet and allow to rest for 1 minute. Cut diagonally in half and serve with additional sauce on the side.

# Expert Advice:

01 -
  • It uses one skillet for bacon, chicken, and crisping, so cleanup is faster than you think.
  • The creamy sauce cuts through the smokiness and holds everything together without dripping.
  • You can make it as neat or as loaded as you want depending on your mood.
  • It tastes like diner food but costs half as much and uses real ingredients you actually recognize.
02 -
  • If you skip resting the chicken after cooking, the juices will run out when you slice it and make the wrap soggy.
  • Warming the tortillas is not optional, because a cold tortilla will crack the second you try to fold it.
  • Press the wrap gently in the skillet but don't smash it, or the filling will squeeze out the ends.
  • Let the wrap rest after crisping or the first bite will be molten and the filling will slide out.
03 -
  • Use a cast-iron skillet if you have one, because it holds heat better and gives the wrap a more even crisp.
  • If your bacon fat seems like too much, pour off half before adding the olive oil, or the chicken will taste greasy.
  • Slice the chicken while it's still slightly warm so it layers neatly and doesn't tear the tortilla.
  • Don't skip the diagonal cut when serving, it makes the wrap look intentional and helps it stay together when you pick it up.
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