# What You'll Need:
→ Chicken and Protein
01 - 1 pound boneless, skinless chicken breasts
02 - 8 strips bacon
→ Seasonings and Spices
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
→ Cooking Fats
07 - 1 tablespoon olive oil
→ Wraps and Cheese
08 - 4 large flour tortillas, 10-inch
09 - 1 cup shredded cheddar cheese
→ Sauce
10 - 0.5 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - 0.5 teaspoon Dijon mustard
→ 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. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice mixture evenly over both sides of each chicken breast.
02 - Place bacon strips in a cold skillet and set heat to medium. Cook until bacon begins to brown but remains flexible, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in skillet.
03 - Add olive oil to reserved bacon fat and heat skillet 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 skillet, and continue cooking until internal temperature reaches 165°F, approximately 6 to 8 additional minutes. Transfer chicken to cutting board and rest for 5 minutes before slicing.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth and fully combined. 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 it becomes pliable and warm. Stack tortillas and wrap in a clean kitchen towel to retain heat.
06 - Lay one tortilla flat on a clean surface. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and arrange over sauce. Layer with two bacon strips (halved if necessary), 0.25 cup shredded cheddar cheese, a handful of shredded lettuce, diced tomato, and avocado slices.
07 - Fold tortilla sides inward over filling, then roll tightly from bottom to top. Place wrap seam side down in skillet 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 for 1 minute. Slice diagonally in half and serve immediately with extra sauce on the side.
