Folded Crispy Chicken Wrap with Bacon & Avocado | CookOS

Folded Crispy Chicken Wrap

Name: Folded Crispy Chicken Wrap with Bacon & Avocado
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 large flour tortilla; 2 slices provolone cheese; 1/2 avocado, sliced; 2 strips bacon, cooked; 2 tbsp jalapeño aioli; 1 breaded chicken cutlet, cooked and sliced; 3 slices tomato; 1/4 cup red onion, thinly sliced

A grilled flour tortilla wrap loaded with crispy chicken, bacon, melted provolone, fresh avocado, and jalapeño aioli—ready in under 15 minutes.

🌍American 🏷️Tortilla wrap 🏷️Crispy chicken 🏷️Bacon 🏷️Avocado 🏷️Quesadilla

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🏷️Panini

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

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Ingredients

1 large flour tortilla
2 slices provolone cheese
1/2 avocado, sliced
2 strips bacon, cooked
2 tbsp jalapeño aioli
1 breaded chicken cutlet, cooked and sliced
3 slices tomato
1/4 cup red onion, thinly sliced

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Instructions

1
Lay a large flour tortilla on a cutting board. Make a single cut from the center of the tortilla down to the bottom edge.
2
Imagine the tortilla is divided into four quadrants. In the bottom-left quadrant, place the cheese slices.
3
In the top-left quadrant, add the sliced avocado and cooked bacon strips.
4
In the top-right quadrant, squeeze and spread the jalapeño aioli, then top with the sliced crispy chicken cutlet.
5
In the bottom-right quadrant, add the tomato slices and thinly sliced red onion.
6
Starting with the bottom-left quadrant (cheese), fold it up over the top-left quadrant (avocado and bacon).
7
Fold that section over to the top-right quadrant (chicken).
8
Finally, fold it down over the bottom-right quadrant (tomato and onion) to create a triangular wrap.
9
Place the folded wrap onto a preheated panini press or grill pan.
10
Grill for 3-5 minutes, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
11
Remove from the grill, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Warm the tortilla before folding to make it pliable and less likely to crack.
Spread the jalapeño aioli on the tortilla before adding solids to help anchor fillings and distribute flavor evenly.
Grill over medium-high heat until both sides are golden brown and crispy—about 2–3 minutes per side—for maximum texture contrast.
Slice the avocado just before assembly to prevent browning and maintain its bright, creamy texture.

Substitutions

Provolone → Swiss or cheddar cheese (milder or sharper flavor)
Jalapeño aioli → sriracha mayo or garlic mayo (different heat/flavor profile)
Bacon → prosciutto or smoked turkey (leaner protein option)
Breaded chicken cutlet → grilled chicken breast or rotisserie chicken (less crispy but faster)

Storage & make-ahead

Store wrapped leftovers in an airtight container in the refrigerator for up to 1 day; reheat in a skillet over medium heat for 2–3 minutes to restore crispness.

Common Questions

Can I make this wrap ahead of time?

Assemble the wrap up to 2 hours before grilling, wrap tightly in foil, and refrigerate. Grill just before eating to keep the tortilla crispy and cheese melted.

What's the best way to prevent the tortilla from tearing when folding?

Use a large, pliable flour tortilla and warm it slightly before filling. Don't overstuff—keep fillings centered and leave a 1-inch border. Fold corners in sequentially rather than all at once.

Can I use a different type of cheese?

Yes—cheddar, American, Swiss, or mozzarella all work well. Provolone is ideal for its mild flavor and meltability, but any melting cheese works.

How do I know when the chicken cutlet is cooked through?

Cook until the internal temperature reaches 165°F (74°C). The meat should be opaque throughout with no pink, and juices should run clear.

Can I grill this wrap in a skillet instead of on a griddle?

Yes—use a skillet over medium-high heat. Cook 2–3 minutes per side until the tortilla is golden brown and cheese is melted, pressing gently with a spatula.