Crispy Chicken Bacon Wrap (Printable)

Seasoned chicken and bacon wrapped with cheese, avocado, and zesty sauce in a warm tortilla

# What You'll Need:

→ Protein

01 - 1 pound boneless, skinless chicken breasts (approximately 4 medium breasts)
02 - 8 strips bacon

→ Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika

→ Dairy

07 - 1 cup shredded cheddar cheese
08 - 2 tablespoons sour cream

→ Sauce Base

09 - ½ cup mayonnaise
10 - 1 teaspoon fresh lemon juice
11 - ½ teaspoon Dijon mustard

→ Vegetables

12 - 1 cup shredded iceberg lettuce
13 - 1 medium tomato, diced
14 - ½ avocado, sliced

→ Wraps and Oils

15 - 4 large flour tortillas (10-inch diameter)
16 - 1 tablespoon olive oil

# How-To Steps:

01 - Pat chicken breasts dry using paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Apply spice mixture evenly to all surfaces of each chicken breast.
02 - Arrange bacon strips in a cold skillet. Turn heat to medium and cook until strips begin to brown yet remain pliable, approximately 4 minutes per side. Transfer to paper towel-lined plate to drain. Preserve rendered bacon fat in skillet for searing.
03 - Add olive oil to reserved 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 cook second side 4 minutes. Reduce heat to medium, cover skillet, and continue cooking until internal temperature reaches 165°F, approximately 6 to 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 to 20 seconds per side until pliable. Stack and wrap in kitchen towel to maintain warmth.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons sauce down center. Slice rested chicken breast into thin strips and layer 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 to top. Return wrap to skillet seam-side down over medium heat. Press lightly with spatula and cook until golden and crisp, approximately 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice diagonally in half and serve with extra sauce on the side.

# Expert Suggestions:

01 -
  • The bacon fat becomes the secret base for searing chicken with deep, smoky flavor you can't replicate any other way.
  • That final skillet press transforms a soft wrap into something golden and restaurant-worthy without any deep frying.
  • You get layers of texture in every bite—crispy bacon, tender chicken, creamy avocado, and that satisfying tortilla crunch.
  • It feels fancy enough for guests but comes together with pantry staples and one skillet.
02 -
  • If you skip resting the chicken after cooking, all the juices will run out the moment you slice it and your wrap will turn soggy.
  • Warming the tortillas is not optional—I've watched too many people try to roll cold tortillas and end up with cracked, leaking disasters.
  • Press the wrap gently in the skillet instead of smashing it flat, or you'll squeeze out all the filling and lose that satisfying layered bite.
03 -
  • Use a meat thermometer to check the chicken instead of guessing—overcooked chicken turns dry and ruins the whole wrap.
  • Don't overload the tortilla with filling or it won't roll properly, and you'll end up fighting it the entire way.
  • Let the wrap rest for a full minute after crisping so the cheese sets slightly and everything holds together when you slice it.
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