Save The smell of bacon rendering in a cold skillet always pulls me into the kitchen, no matter what else I'm doing. I stumbled onto this wrap during a busy Sunday meal prep session when I had leftover grilled chicken and a package of bacon that needed using. Something about that combination of salty, smoky, creamy, and crisp just works in ways that feel like you've been eating it your whole life.
My brother-in-law took one bite of these wraps during a backyard get-together and immediately asked for the recipe. He said it reminded him of this gourmet food truck wrap he used to chase down during lunch breaks in the city. Now whenever we host, there's a quiet understanding that these are making an appearance.
Ingredients
- 1 pound boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay tender throughout the searing process
- 1 teaspoon kosher salt: Essential for seasoning the chicken itself and also for balancing the rich bacon and creamy sauce
- ½ teaspoon black pepper: Freshly cracked gives you those little spicy sparks that cut through all the richness
- 1 teaspoon garlic powder: Distributes evenly over the chicken better than fresh garlic would in this quick application
- 1 teaspoon smoked paprika: This is what gives the chicken that beautiful reddish hue and subtle smoky flavor that echoes the bacon
- 1 tablespoon olive oil: Combines with the bacon fat to create enough cooking fat for a proper sear
- 8 strips bacon: Cooked just until pliable rather than fully crisp so it stays intact inside the wrap
- 4 large flour tortillas: The 10-inch size gives you enough surface area to roll everything without tearing
- 1 cup shredded cheddar cheese: Melts into the warm chicken and helps bind the filling together
- ½ cup mayonnaise: The base of our sauce and what gives the wrap that crave-worthy creaminess
- 2 tablespoons sour cream: Lightens the mayonnaise and adds a slight tang that balances the salty elements
- 1 teaspoon lemon juice: Fresh acid that wakes up the entire sauce and keeps it from being too heavy
- ½ teaspoon Dijon mustard: Just enough to give the sauce some backbone without overpowering the other flavors
- 1 cup shredded iceberg lettuce: Provides essential crunch and freshness against all the cooked elements
- 1 medium tomato: Diced small so it distributes evenly without making the wrap soggy
- ½ avocado sliced: Creamy contrast that makes each bite feel luxurious and balanced
Instructions
- Season the chicken generously:
- Pat the chicken completely dry with paper towels because moisture is the enemy of a good sear. Mix your salt, pepper, garlic powder, and smoked paprika in a small bowl and rub it over both sides of each breast, pressing gently to help it adhere.
- Render the bacon just enough:
- Start bacon in a cold skillet and turn the heat to medium, letting it slowly render its fat. You want it starting to brown but still pliable enough to roll without breaking, about 4 minutes per side, then drain on paper towels but keep that precious fat in the pan.
- Sear the chicken in bacon fat:
- Add olive oil to the reserved bacon fat and heat over medium-high until you see ripples in the oil. Sear the chicken for 4 minutes on the first side until you have a deep golden crust, then flip and repeat. Lower the heat to medium, cover, and cook until it hits 165°F internally, another 6 to 8 minutes, then let it rest on a cutting board for 5 minutes.
- Whisk together the creamy sauce:
- Combine mayonnaise, sour cream, lemon juice, and Dijon in a small bowl and whisk until completely smooth. Taste and add a pinch of salt and pepper if needed, though the bacon and seasoned chicken usually provide enough seasoning.
- Warm your tortillas:
- Heat a clean dry skillet over medium heat and warm each tortilla for 15 to 20 seconds per side just until pliable. Stack them and wrap in a clean kitchen towel so they stay warm and flexible for rolling.
- Build each wrap with care:
- Lay a tortilla flat and spread about 2 tablespoons of sauce down the center. Slice one rested chicken breast into thin strips and arrange over the sauce, then top with two bacon strips, ¼ cup cheese, a handful of lettuce, some diced tomato, and a few avocado slices.
- Roll and crisp the wrap:
- Fold the sides in over the filling, then roll tightly from bottom to top like a burrito. Return it seam side down to the skillet over medium heat and press lightly with a spatula, cooking about 2 minutes per side until golden and crisp.
- Serve immediately:
- Let the wrap rest for 1 minute so the cheese sets slightly, then slice in half on the diagonal. Pass extra sauce on the side for dipping and watch people's faces light up.
Save These wraps became my go-to for summer evenings when nobody wants a heavy meal but everyone still wants something satisfying. I love watching people take that first bite and get surprised by just how much flavor and texture is packed inside.
Make-Ahead Magic
The sauce actually benefits from sitting in the refrigerator for a day, letting those flavors meld together. Cook your bacon and chicken the night before, slice everything when you're ready to assemble, and you have dinner on the table in under 10 minutes.
Customization Station
Sometimes I swap in pepper jack for extra heat, or add pickled red onions when I want something bright and tangy. The blueprint here is solid enough that you can play around with what you have on hand and still end up with something incredible.
Perfect Pairings
Sweet potato fries cut into thin wedges and roasted until caramelized are the perfect sweet and salty companion. A simple cucumber salad with rice vinegar brightens the whole plate and provides some refreshing contrast.
- Try different tortillas like spinach or sun-dried tomato for variety
- Add pickled jalapeños if you want more heat
- Serve with extra lime wedges for squeezing over the top
Save There is something deeply satisfying about eating a meal wrapped in itself, all those layers and textures coming together in each hand-held bite. Hope these wraps become part of your regular rotation like they have in ours.
Kitchen Guide
- → How do I ensure the chicken is perfectly cooked and juicy?
Pat chicken dry, sear until golden, then cover and cook until it reaches an internal temperature of 165°F. Allowing it to rest afterwards helps retain juiciness.
- → Can I prepare any components of this wrap ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator. You can also cook the chicken and bacon ahead of time and store them for quick assembly later.
- → What's the best way to make the wrap crispy?
After assembling, return the rolled wrap to a medium-heat skillet, seam-side down. Press lightly with a spatula and cook for about 2 minutes per side until golden and crisp.
- → Are there any substitutions for the tortillas or fillings?
Absolutely! You can swap flour tortillas for whole-wheat or spinach varieties. Feel free to customize fillings with different cheeses, vegetables, or even a spicier sauce for extra kick.
- → How can I add more flavor or heat to the wrap?
For extra heat, consider adding sliced jalapeños or a drizzle of hot sauce inside the wrap. A pinch of cayenne pepper can also be mixed into the chicken seasoning for more spice.
- → What can I serve alongside this handheld meal?
This wrap pairs wonderfully with a side of crispy sweet potato fries, a light garden salad, or even a bowl of fresh fruit for a complete and balanced meal.