This chicken bacon wrap combines pan-fried chicken breast and crispy bacon with fresh lettuce, tomato, and red onion in a soft tortilla, finished with Italian dressing for a complete, satisfying meal ready in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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In a large pan over medium-high heat, add cooking oil and pan-fry the chicken until heated through and slightly browned.
In a separate pan, cook the bacon until crispy. Set aside on a paper towel-lined plate.
While the chicken and bacon are cooking, prepare the salad. In a large mixing bowl, combine the shredded lettuce, sliced tomatoes, and thinly sliced red onion.
Season the salad with salt, black pepper, and dried oregano to your liking.
Add the Italian dressing and mayonnaise to the bowl.
Toss everything together until the vegetables are evenly coated in the creamy dressing.
Once the chicken is cooked, remove it from the pan and dice it into bite-sized pieces.
To assemble the wrap, lay a tortilla flat and place two slices of cheddar cheese in the center.
Top the cheese with a portion of the diced chicken.
Crumble the crispy bacon over the chicken.
Add a generous amount of the creamy salad mixture on top of the bacon.
Fold the sides of the tortilla in, then roll it up tightly to form a wrap.
Slice the wrap in half and serve immediately, optionally with potato chips and a jalapeño on the side.
Wrap tightly in foil and refrigerate up to 2 days; reheat in a skillet over medium heat for 2–3 minutes per side or unwrap and microwave 60–90 seconds until warm.
Assemble wraps up to 2 hours before serving and wrap tightly in foil or plastic wrap. Store in the refrigerator to prevent the tortilla from drying out.
Warm the tortillas in a dry skillet or microwave (wrapped in a damp towel) for 15–20 seconds before filling. Warm tortillas are more pliable and less likely to crack.
Cook bacon in a skillet over medium heat until crispy, about 7–10 minutes, then drain on paper towels before crumbling or breaking into pieces.
Yes. Rotisserie chicken saves time and works well. Shred or chop it into bite-sized pieces and skip the pan-frying step.
Ranch, Caesar, or a light vinaigrette are good substitutes. Use 2 tablespoons or to taste.
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