Golden chicken and crispy bacon with creamy avocado, zesty sauce, and fresh greens, all tucked in a warm, toasted tortilla.
# Components:
→ Chicken & Seasonings
01 - 1 pound boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1 tablespoon olive oil
→ Bacon & Tortillas
07 - 8 strips bacon
08 - 4 large flour tortillas (10-inch)
→ Cheese & Sauce
09 - 1 cup shredded cheddar cheese
10 - ½ cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - ½ teaspoon Dijon mustard
→ Fresh Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - ½ avocado, sliced
# Preparation Steps:
01 - Pat chicken breasts dry with paper towels. Mix kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub spice blend evenly over both sides of the chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook bacon until just starting to brown but still pliable, about 4 minutes per side. Transfer to paper-towel-lined plate and drain. Reserve bacon fat in skillet.
03 - Add olive oil to bacon fat in skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear first side until golden brown, about 4 minutes, then flip and cook 4 minutes more. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, about 6–8 additional minutes. Transfer to cutting board and rest 5 minutes.
04 - Whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard in a small bowl until smooth. Season to taste with a pinch of salt and pepper.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15–20 seconds per side until pliable. Stack and wrap in clean kitchen towel to keep warm.
06 - Lay one tortilla flat. Spread about 2 tablespoons sauce down 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 tortilla sides over filling, then roll tightly from bottom to top. Return wrap to skillet seam side down over medium heat. Press lightly with spatula and cook until golden and crisp, about 2 minutes per side.
08 - Remove wrap from skillet and rest 1 minute. Slice in half on diagonal and serve with extra sauce on side.
