Crunchy bacon, golden chicken, creamy avocado, tangy sauce, and fresh lettuce in a softly toasted tortilla for a satisfying meal.
# Ingredient list:
→ Chicken and Seasoning
01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil
→ Wrap Components
07 - 8 strips bacon
08 - 4 large flour tortillas (10-inch)
→ Creamy Sauce
09 - 1/2 cup mayonnaise
10 - 2 tablespoons sour cream
11 - 1 teaspoon lemon juice
12 - 1/2 teaspoon Dijon mustard
→ Fillings and Toppings
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 1/2 avocado, sliced
# Step-by-Step Guide:
01 - Pat the chicken breasts completely dry with paper towels. In a small bowl, thoroughly combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice mixture evenly over both sides of each chicken breast, pressing gently to adhere.
02 - Arrange bacon strips in a cold skillet and set over medium heat. Cook until lightly browned but still pliable, approximately 4 minutes per side. Transfer to paper towels to drain and reserve the rendered bacon fat in the skillet.
03 - Add olive oil to the reserved bacon fat and heat over medium-high until shimmering. Place chicken in the pan and sear for 4 minutes until golden brown. Flip and sear the second side for 4 minutes. Reduce heat to medium, cover, and continue cooking until internal temperature reaches 165°F, about 6 to 8 minutes more. Transfer to a cutting board and let rest for 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until completely smooth and emulsified. Taste and adjust seasoning with salt and pepper as desired.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla for 15 to 20 seconds per side until pliable and fragrant. Stack warmed tortillas and wrap in a clean kitchen towel to retain heat.
06 - Place one tortilla flat on a work surface. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and arrange over the sauce. Layer with 2 bacon strips (halved if necessary), 1/4 cup shredded cheese, a handful of lettuce, diced tomato, and several avocado slices.
07 - Fold both sides of the tortilla inward 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 crispy, about 2 minutes per side.
08 - Remove from skillet and let rest for 1 minute. Slice each wrap in half diagonally and serve immediately with additional sauce on the side.
