Save Last Saturday my kitchen smelled like bacon and happiness. My roommate walked in mid-sear and just stood there breathing deeply for a solid minute before asking what magic was happening. That crispy exterior against creamy avocado is the kind of contrast that makes people pause conversations mid-sentence.
I made these for a game day gathering last fall and watched three people go from skeptical to absolutely converted after their first bite. Someone actually asked if I had a secret culinary background. Nope just bacon fat and patience.
Ingredients
- 1 pound boneless skinless chicken breasts: Pat them completely dry before seasoning or the spices will slide right off instead of forming that gorgeous crust
- 1 teaspoon kosher salt: Table salt works too but use half the amount since it is much saltier by volume
- ½ teaspoon black pepper: Freshly cracked makes a noticeable difference in the final flavor depth
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic and will not burn during searing
- 1 teaspoon smoked paprika: This is what gives the chicken that beautiful reddish golden color and subtle smoky depth
- 1 tablespoon olive oil: Combines with the bacon fat to create the perfect searing medium
- 8 strips bacon: Cook only until pliable not completely crispy since it will crisp more in the final step
- 4 large flour tortillas: The 10 inch size is ideal for rolling without tearing or overstuffing
- 1 cup shredded cheddar cheese: Sharp cheddar adds a nice tangy kick that cuts through the rich ingredients
- ½ cup mayonnaise: Real mayo not Miracle Whip makes a noticeably creamier sauce base
- 2 tablespoons sour cream: Adds tang and lightens the mayo perfectly
- 1 teaspoon lemon juice: Fresh squeezed brightness that balances all the savory rich elements
- ½ teaspoon Dijon mustard: Just enough to add complexity without overpowering
- 1 cup shredded iceberg lettuce: The crunch is essential and iceberg holds up better than greens in a hot wrap
- 1 medium tomato: Dice right before assembling so it does not make the tortilla soggy
- ½ avocado sliced: Ripe but still firm gives the best texture contrast
Instructions
- Prepare the chicken:
- Pat the chicken completely dry with paper towels. Mix the salt pepper garlic powder and smoked paprika in a small bowl then rub evenly over both sides of each breast.
- Cook the bacon:
- Start bacon in a cold skillet over medium heat. Cook until just starting to brown but still pliable about 4 minutes per side then drain on paper towels and keep that precious fat in the pan.
- Sear the chicken:
- Add olive oil to the bacon fat and heat over medium high until shimmering. Sear chicken 4 minutes per side until golden then reduce heat cover and cook until it reaches 165°F about 6 to 8 more minutes.
- Make the sauce:
- Whisk together the mayo sour cream lemon juice and Dijon until completely smooth. Taste and add a pinch of salt and pepper if needed.
- Warm the tortillas:
- Heat a dry skillet over medium heat and warm each tortilla 15 to 20 seconds per side. Stack them in a clean kitchen towel to stay soft and pliable.
- Assemble the wraps:
- Spread 2 tablespoons of sauce down the center of each tortilla. Slice chicken into thin strips and arrange over sauce then top with bacon cheese lettuce tomato and avocado.
- Roll and crisp:
- Fold in the sides then roll tightly from bottom to top. Return to the skillet seam side down and cook 2 minutes per side until golden and crispy.
- Serve:
- Let rest 1 minute then slice diagonally and serve with extra sauce on the side.
Save My sister requested these for her birthday lunch instead of going out to eat. That is when I knew this recipe had graduated from dinner to special occasion territory in our house.
Making Ahead
The sauce actually gets better after a night in the fridge since the flavors meld together. Cook the bacon and chicken up to two days ahead then reheat gently before assembling for a quick weeknight dinner.
Perfect Sear Secrets
Listen for that sizzle when the chicken hits the pan. If it is too quiet the pan is not hot enough for proper browning. Do not move the chicken once it is in the pan or you will interrupt the crust formation.
Customization Ideas
This base recipe is incredibly forgiving and welcomes your personal twist. Swap ingredients based on what you have or what sounds good tonight.
- Add pickled jalapeños for a spicy kick that cuts through the richness
- Swap cheddar for pepper jack or crumbled blue cheese
- Try a spinach or sun-dried tomato tortilla for extra color and flavor
Save Nothing beats the first bite when everything is hot and crispy and creamy all at once. Enjoy every messy delicious second.
Recipe Guide
- → How do I ensure my chicken is cooked perfectly?
Pat your chicken breasts dry and rub them with the spice blend before searing. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) for optimal doneness and safety.
- → Can I prepare parts of this meal in advance?
Yes, you can make the creamy sauce a day ahead and store it in the refrigerator. Cooked chicken and bacon can also be prepped beforehand for quicker assembly later.
- → What's the best way to get a crispy exterior on the wrap?
After assembling and rolling, return the wrap to a hot skillet (medium heat), seam side down. Press lightly with a spatula and cook for about 2 minutes per side until golden and crisp.
- → Are there any substitutions I can make for the tortillas?
Absolutely! Feel free to swap flour tortillas for whole-wheat or spinach tortillas if you prefer a different flavor or added nutrition.
- → How can I add more spice or heat to my wrap?
For extra heat, consider adding thinly sliced jalapeños or a drizzle of your favorite hot sauce inside the wrap before rolling. You can also add a pinch of cayenne pepper to the spice blend for the chicken.
- → What are some good side dishes to serve with this meal?
This meal pairs wonderfully with a side of crispy sweet potato fries, a refreshing garden salad, or a simple bowl of vegetable soup.