A satisfying handheld featuring crispy chicken, bacon, avocado, and a tangy sauce, all wrapped in a toasted tortilla.
# Method:
01 - Pat chicken breasts dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the spice blend evenly over both sides of each chicken breast.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until just starting to brown but still pliable, about 4 minutes per side. Transfer to a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
03 - Add olive oil to the bacon fat and heat over medium-high. When oil shimmers, add chicken breasts. Sear until golden brown, about 4 minutes per side. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, about 6–8 minutes more. Let rest 5 minutes before slicing.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season with a pinch of salt and pepper to taste.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15–20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
06 - Lay one tortilla flat and spread about 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and place over sauce. Top with two bacon strips, ¼ cup shredded cheese, shredded lettuce, diced tomato, and avocado slices.
07 - Fold the tortilla sides over the filling, then roll tightly from bottom to top. Return wrap to the skillet, seam side down, over medium heat. Press lightly with a spatula and cook until golden and crisp, about 2 minutes per side.
08 - Remove wrap from skillet and let rest 1 minute. Slice in half diagonally and serve with extra sauce on the side.
