Crispy Chicken Bacon Wrap

One late Tuesday night, I had leftover bacon and a package of chicken that needed using. I didn't want anything complicated, just something I could hold in one hand while catching up on emails. That's when I threw together this crispy wrap, pressing it down in the hot skillet until it crackled and turned golden. The smell alone made me abandon my inbox.

I made these wraps for a small birthday lunch last spring, and my friend who claims she doesn't like wraps ate two. She kept saying it was the bacon-to-chicken ratio that got her, but I think it was the way the tortilla crisped up like a panini. Either way, she asked for the recipe before she left.

Ingredients

• 1 pound boneless, skinless chicken breasts (about 4 medium breasts): Pat them really dry before seasoning or they won't brown properly in the skillet.
• 1 teaspoon kosher salt: This is your base seasoning, so don't skip it or the chicken will taste flat.
• ½ teaspoon black pepper: Freshly cracked pepper has more punch than pre-ground if you have a grinder handy.
• 1 teaspoon garlic powder: Not garlic salt, just powder, so you control the saltiness yourself.
• 1 teaspoon smoked paprika: This adds a subtle smokiness that makes people think you grilled the chicken.
• 1 tablespoon olive oil: Helps the chicken get a beautiful sear when combined with the bacon fat.
• 8 strips of bacon: Look for thicker-cut bacon if you want more chew and less crumble.
• 4 large flour tortillas (10-inch): Soft, pliable tortillas are essential for rolling without tearing.
• 1 cup shredded cheddar cheese: Sharp cheddar gives more flavor, but mild works if that's what you have.
• ½ cup mayonnaise: Use full-fat mayo for the creamiest sauce, low-fat can taste a little thin.
• 2 tablespoons sour cream: This adds tang and makes the sauce cling to every bite.
• 1 teaspoon lemon juice: Freshly squeezed is brighter, but bottled works in a pinch.
• ½ teaspoon Dijon mustard: Just enough to add a subtle kick without overpowering the sauce.
• 1 cup shredded iceberg lettuce: Iceberg stays crisp and doesn't wilt as fast as other greens.
• 1 medium tomato, diced: Seed the tomato if you want to avoid extra moisture in your wrap.
• ½ avocado, sliced: Slice it thin so it spreads evenly and doesn't make the wrap too bulky.

Instructions

Prepare the chicken:

Pat the chicken breasts dry with paper towels, then mix your spices in a small bowl and rub them all over both sides. The drier the chicken, the better the sear you'll get.

Cook the bacon:

Start the bacon in a cold skillet and turn the heat to medium so it renders slowly and stays chewy, not brittle. Once it's lightly browned but still bendable, pull it out and save that bacon fat.

Sear the chicken:

Add olive oil to the bacon fat and heat it until it shimmers, then lay the chicken in gently. Let it sear untouched for four minutes per side, then cover and finish cooking until it hits 165°F inside.

Make the sauce:

Whisk together mayo, sour cream, lemon juice, and Dijon in a small bowl until smooth. Taste it and add a pinch of salt and pepper if needed.

Warm the tortillas:

Heat a dry skillet over medium and warm each tortilla for 15 to 20 seconds per side. Stack them in a towel to stay soft and pliable.

Assemble the wraps:

Lay a tortilla flat, spread two tablespoons of sauce down the center, then layer sliced chicken, bacon, cheese, lettuce, tomato, and avocado. Don't overfill or it won't roll.

Roll and crisp:

Fold in the sides, roll tightly from bottom to top, then place seam-side down in the hot skillet. Press gently with a spatula and cook until golden and crispy on both sides.

Serve:

Let the wrap rest for a minute so the cheese sets, then slice it in half on the diagonal. Serve with extra sauce on the side for dipping.

Save

The first time I made these for my brother, he ate his in under three minutes and immediately asked if there was another one. I handed him the skillet with the last wrap still in it, and he just stood there at the stove, eating it straight from the pan. That's when I knew this recipe was a keeper.

Making It Ahead

You can cook the chicken and bacon up to two days in advance and store them in the fridge. The sauce also keeps well for a day or two in a sealed container. When you're ready to eat, just warm the fillings, assemble, and crisp the wraps fresh so they don't get soggy.

Swaps and Substitutions

If you want to lighten things up, use Greek yogurt instead of sour cream in the sauce. Whole-wheat or spinach tortillas work great if you want more fiber. You can also swap turkey bacon if you prefer, though it won't render as much fat for searing the chicken.

Serving Suggestions

These wraps are hearty enough to stand alone, but they're even better with a handful of crispy sweet potato fries or a simple side salad. I like to serve extra sauce in a small bowl for dipping, and sometimes I'll add pickled jalapenos on the side for anyone who wants more heat.

• Slice the wraps on a diagonal so they look more impressive and are easier to pick up.
• If you're serving a crowd, keep the cooked wraps warm in a low oven until everyone is ready to eat.
• Leftover filling makes a great topping for nachos or a loaded baked potato.

Save

This wrap has become my go-to whenever I need something fast, filling, and just a little indulgent. I hope it becomes one of your favorites too.

Recipe FAQs

→ How do I keep the tortilla from tearing when rolling?

Warm your tortillas for 15-20 seconds per side until pliable before assembling. Stack them in a clean kitchen towel to retain heat. Roll tightly but gently, folding the sides first before rolling from bottom to top.

→ Can I prepare the chicken and bacon ahead of time?

Absolutely. Cook and season the chicken, then cook the bacon as directed. Store both separately in the refrigerator for up to 3 days. Reheat gently before assembling your wraps for best texture.

→ What temperature should the chicken reach?

Cook your chicken until it reaches an internal temperature of 165°F measured with a meat thermometer. This ensures safe consumption while keeping the meat juicy and tender.

→ Can I make the sauce in advance?

The creamy sauce can be prepared up to one day ahead and stored in an airtight container in the refrigerator. Give it a quick whisk before using, as ingredients may separate slightly when chilled.

→ What sides pair well with these wraps?

Sweet potato fries complement the savory flavors perfectly. A crisp garden salad with vinaigrette provides fresh contrast. For a lighter option, serve with cucumber slices or carrot sticks.

→ How do I get the wrap crispy after rolling?

Return the assembled wrap to your skillet over medium heat, seam side down. Press lightly with a spatula and cook about 2 minutes per side until golden and crunchy throughout.