# What You'll Need:
→ Protein
01 - 1 pound boneless, skinless chicken breasts (about 4 medium breasts)
02 - 8 strips bacon
→ Seasonings
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
→ Cooking Base
07 - 1 tablespoon olive oil
→ Wraps and Cheese
08 - 4 large flour tortillas, 10-inch diameter
09 - 1 cup shredded cheddar cheese
→ Sauce
10 - 0.5 cup mayonnaise
11 - 2 tablespoons sour cream
12 - 1 teaspoon lemon juice
13 - 0.5 teaspoon Dijon mustard
→ Vegetables
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 0.5 avocado, sliced
# How-To Steps:
01 - Pat chicken breasts dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub spice blend evenly over both sides of chicken breasts.
02 - Place bacon strips in a cold skillet and turn heat to medium. Cook until just starting to brown but still pliable, approximately 4 minutes per side. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
03 - Add olive oil to the bacon fat in the skillet and heat over medium-high. When oil shimmers, add chicken breasts. Sear on the first side until golden brown, about 4 minutes, then flip and cook the other side for 4 minutes. Reduce heat to medium, cover, and cook until internal temperature reaches 165°F, approximately 6 to 8 additional minutes. Transfer chicken to a cutting board and let rest 5 minutes.
04 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth. Season to taste with salt and pepper.
05 - Heat a clean, dry skillet over medium heat. Warm each tortilla 15 to 20 seconds per side until pliable. Stack and wrap in a clean kitchen towel to keep warm.
06 - Lay one tortilla flat. Spread approximately 2 tablespoons of sauce down the center. Slice one chicken breast into thin strips and place over the sauce. Top with two bacon strips (break in half if needed), 0.25 cup shredded cheese, a handful of shredded lettuce, diced tomato, and a few avocado slices.
07 - Fold the sides of the tortilla 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, approximately 2 minutes per side.
08 - Remove wrap from skillet and let rest 1 minute. Slice in half on the diagonal and serve with extra sauce on the side.
