Save to Pinterest Crunchy bacon and golden-seared chicken meet creamy avocado, tangy mayo sauce, and fresh lettuce in a softly toasted tortilla for a satisfyingly bold handheld meal. This dish is perfect for a filling lunch that brings together savory spices and crisp textures.
Save to Pinterest Whether you are prepping for a quick weekday meal or looking for a crowd-pleasing lunch, these wraps offer a gourmet experience with simple, wholesome ingredients. The secret lies in the layering of fresh produce and perfectly seared proteins.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 8 strips of bacon
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 cup shredded iceberg lettuce
- 1 medium tomato, diced
- ½ avocado, sliced
Instructions
- Step 1: 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. Rub the spice blend evenly over both sides of the chicken breasts.
- Step 2: 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. Transfer bacon to a paper-towel–lined plate and drain. Reserve bacon fat in the skillet.
- Step 3: Sear the chicken
- 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, about 6–8 additional minutes. Transfer chicken to a cutting board and let rest 5 minutes.
- Step 4: 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.
- Step 5: Warm the tortillas
- 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.
- Step 6: Assemble the wraps
- Lay one tortilla flat. Spread about 2 tablespoons of the 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), ¼ cup shredded cheese, a handful of shredded lettuce, diced tomato, and a few avocado slices.
- Step 7: 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.
- Step 8: Serve
- Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.
Zusatztipps für die Zubereitung
The sauce can be made a day in advance and stored in the refrigerator to save time during assembly.
Varianten und Anpassungen
For extra heat, add sliced jalapenos or a drizzle of hot sauce inside the wrap. You can also swap flour tortillas for whole-wheat or spinach tortillas for added nutrition.
Serviervorschläge
Serve with a side of sweet potato fries or a crisp garden salad to round out the meal.
Save to Pinterest With its vibrant colors and bold flavors, this Crispy Chicken Bacon Wrap is sure to become a favorite in your recipe rotation. Enjoy the perfect handheld meal!
Questions & Answers
- → Can I use pre-cooked chicken for this wrap?
Yes, leftover grilled or rotisserie chicken works well and saves time. Simply slice and warm it before assembling the wraps.
- → How do I prevent the tortilla from tearing when rolling?
Warm the tortillas properly in a dry skillet for 15-20 seconds per side to make them pliable, and avoid overfilling the center.
- → Can I make the sauce ahead of time?
Absolutely. The mayo-sour cream sauce can be prepared up to a day in advance and stored covered in the refrigerator.
- → What's the best way to get the bacon crispy but still pliable?
Start the bacon in a cold skillet over medium heat and cook just until it begins to brown, about 4 minutes per side, so it remains flexible for wrapping.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F in the thickest part of the breast.
- → Can I substitute the flour tortillas?
Yes, whole-wheat or spinach tortillas are excellent alternatives that add extra nutrition and flavor.