Save Pin The first time I made these wraps, I was trying to clean out my refrigerator after a weekend of hosting friends. I had leftover grilled chicken, half a package of bacon, and a random assortment of condiments. My husband walked into the kitchen, took one bite of my improvised creation, and declared it better than anything we had ordered from restaurants that weekend. Now they are requested weekly.
Last summer, I made these for a beach day with friends. We wrapped them individually in foil and packed them in a cooler. When we finally sat down to eat, three hours later, they were still delicious. Everyone immediately asked for the recipe, and now every time we plan a group outing, someone asks if I am bringing those wraps.
Ingredients
- 1 pound boneless, skinless chicken breasts: Pat them completely dry before seasoning to help the spices adhere and create a beautiful golden sear
- 1 teaspoon kosher salt: Essential for bringing out the natural flavors of both the chicken and the smoked paprika
- ½ teaspoon black pepper: Adds a gentle heat that balances the creamy sauce
- 1 teaspoon garlic powder: Distributes evenly and provides consistent garlic flavor throughout every bite
- 1 teaspoon smoked paprika: This is the secret ingredient that gives the chicken a subtle smoky depth
- 1 tablespoon olive oil: Helps prevent the chicken from sticking and adds richness
- 8 strips bacon: Cook just until pliable so it wraps easily and crisps perfectly when the wrap is seared
- 4 large flour tortillas: The 10 inch size is ideal for rolling without tearing
- 1 cup shredded cheddar cheese: Use sharp cheddar for the most flavor impact
- ½ cup mayonnaise: Forms the creamy base of the sauce
- 2 tablespoons sour cream: Adds tanginess and lightens the texture
- 1 teaspoon lemon juice: Brightens the sauce and cuts through the richness of the bacon
- ½ teaspoon Dijon mustard: Provides a subtle sharpness that makes the sauce more complex
- 1 cup shredded iceberg lettuce: The crunch is essential for texture contrast
- 1 medium tomato, diced: Adds fresh juiciness and color
- ½ avocado, sliced: Creaminess that ties everything together beautifully
Instructions
- Season the chicken:
- Pat the chicken breasts completely dry with paper towels, then mix the kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub this spice blend generously over both sides of each breast, pressing gently to help it adhere.
- Render the bacon:
- Place the bacon strips in a cold skillet and turn the heat to medium. Cook until just beginning to brown but still flexible enough to bend without breaking, about 4 minutes per side, then transfer to a paper towel lined plate and reserve the flavorful fat in the pan.
- Sear to perfection:
- Add the olive oil to the bacon fat and heat over medium high until shimmering. Place the chicken in the pan and let it sear undisturbed for 4 minutes until a deep golden crust forms, then flip and cook another 4 minutes. Reduce heat to medium, cover, and cook until the chicken reaches 165°F internally, about 6 to 8 more minutes. Let the chicken rest on a cutting board for 5 minutes.
- Whisk the sauce:
- In a small bowl, combine the mayonnaise, sour cream, lemon juice, and Dijon mustard. Whisk until completely smooth and season with a pinch of salt and pepper to taste.
- Warm the tortillas:
- Heat a clean dry skillet over medium heat and warm each tortilla for 15 to 20 seconds per side until pliable. Stack them and wrap in a clean kitchen towel to keep warm while you assemble.
- Build your wrap:
- Lay one tortilla flat and spread about 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and arrange over the sauce, then top with two bacon strips broken in half, ¼ cup cheese, a handful of lettuce, some diced tomato, and a few avocado slices.
- Roll and crisp:
- Fold the sides of the tortilla over the filling, then roll tightly from bottom to top. Return the wrap to the skillet seam side down over medium heat, press gently with a spatula, and cook until golden and crisp, about 2 minutes per side.
- Finish and serve:
- Let the wrap rest for 1 minute, then slice in half on the diagonal and serve immediately with extra sauce on the side.
Save Pin My daughter has started requesting these for her school lunch, though I admit I feel secretly proud when she tells me her friends ask what smells so good. There is something wonderful about packing food that travels well and tastes even better the next day.
Make Ahead Magic
You can cook the bacon and chicken up to two days in advance, storing them separately in airtight containers in the refrigerator. The sauce also keeps beautifully for three days. When ready to serve, just warm the components and assemble.
Customization Station
This recipe is incredibly forgiving and welcomes substitutions. Try using different cheeses like pepper jack for heat or Swiss for a milder flavor. The sauce base also works well with different herbs or a dash of hot sauce mixed in.
Perfect Pairings
These wraps are substantial enough to stand alone but shine with simple sides. A crisp garden salad with vinaigrette cuts through the richness, while sweet potato fries add complementary sweetness and crunch.
- Chill your sauce in the refrigerator for at least 30 minutes before serving
- Use a cast iron skillet for the crispest exterior on your wraps
- Let the finished wraps rest for a full minute before slicing to prevent the filling from spilling out
Save Pin These wraps have become my go to for busy weeknights when I want something that feels special without hours of preparation. Hope they become a favorite in your kitchen too.
Recipe FAQs
- → Can I make these wraps ahead of time?
While the wraps are best enjoyed fresh, you can prep components like cooking the chicken and bacon, and mixing the sauce, a day in advance. Store them separately in the refrigerator and assemble just before serving.
- → What are some good substitutions for the ingredients?
Feel free to swap out flour tortillas for whole-wheat or spinach versions. For added heat, include sliced jalapeños or a drizzle of hot sauce. You could also experiment with different cheeses or greens.
- → How do I get the chicken perfectly crispy?
Ensure your skillet is hot before searing the chicken to get a golden crust. After searing, reduce heat and cover to cook through without drying. For the wrap itself, crisp it seam-side down in a skillet for a couple of minutes per side after assembly.
- → What can I serve alongside these wraps?
These wraps pair wonderfully with a side of crispy sweet potato fries or a fresh, vibrant garden salad. A light coleslaw or some corn on the cob would also make excellent companions.
- → How should I store leftovers?
Leftover wraps can be stored tightly wrapped in the refrigerator for up to 2-3 days. Reheat gently in a dry skillet over medium heat to maintain crispness, or microwave for a quicker (but softer) reheat.
- → Can I use a different type of tortilla?
Absolutely! Whole-wheat or spinach tortillas are excellent alternatives that can add different nutritional profiles or subtle flavor nuances to your wrap. Just ensure they are large enough to hold all the delicious fillings.