Crispy Chicken Bacon Wrap (Printable)

Crispy bacon, seared chicken, avocado, and tangy mayo sauce wrapped in a golden toasted tortilla for bold flavor.

# What You'll Need:

→ Chicken and Seasoning

01 - 1 pound boneless, skinless chicken breasts (about 4 medium 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

→ Proteins and Dairy

07 - 8 strips bacon
08 - 1 cup shredded cheddar cheese

→ Sauce

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

→ Tortillas and Vegetables

13 - 4 large flour tortillas (10-inch)
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. Apply spice mixture evenly to both sides of chicken breasts.
02 - Arrange bacon strips in a cold skillet and increase heat to medium. Cook bacon approximately 4 minutes per side until lightly browned but still flexible. Transfer to paper towel-lined plate. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high until oil shimmers. Place chicken breasts in skillet and sear first side until golden brown, about 4 minutes. Flip and sear second side for 4 minutes. Reduce heat to medium, cover, and continue cooking until internal temperature reaches 165°F (approximately 6-8 minutes). Transfer to cutting board and rest 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season with salt and pepper to taste.
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 retain warmth.
06 - Place one tortilla flat. Spread approximately 2 tablespoons sauce down the center. Layer sliced chicken breast over sauce. Top with 2 bacon strips (halved if necessary), ¼ cup shredded cheese, handful of lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides over filling and roll tightly from bottom upward. Return wrap to skillet seam-side down over medium heat. Press lightly with spatula and cook approximately 2 minutes per side until golden and crisp.
08 - Remove wrap from skillet and rest 1 minute. Slice diagonally in half and serve with additional sauce on the side.

# Expert Advice:

01 -
  • The contrast between crispy bacon, golden chicken, and cool creamy avocado keeps every bite interesting.
  • It feels like restaurant quality but comes together in your own kitchen with simple ingredients.
  • The tangy mayo sauce ties everything together without overpowering the smoky, savory flavors.
  • Wrapping it all in a toasted tortilla means no messy plates, just pure handheld satisfaction.
02 -
  • Do not skip the resting time after cooking the chicken or the juices will flood out and make your wrap soggy.
  • Warming the tortillas before rolling makes them flexible and prevents cracking, a mistake I made more than once early on.
  • Press the wrap gently in the skillet, not hard, or the filling will squish out the ends.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, it is the only way to guarantee juicy, perfectly cooked meat every time.
  • Let the wrap rest for a full minute after crisping so the cheese sets and the filling does not slide out when you cut it.
  • If your tortilla cracks while rolling, it was not warm enough, pop it back in the skillet for a few seconds and try again.
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