Crispy Chicken Blt Wrap Recipe

Prepare sauce

In a small bowl combine mayonnaise, lemon juice and optional hot sauce. Whisk until smooth and set aside in the refrigerator until assembly.

Warm the tortillas: wrap 4 large flour tortillas in a damp paper towel and microwave for 20–30 seconds or heat briefly in a dry skillet 15–20 seconds per side until pliable. Keep covered so they stay warm.

Slice and season chicken

Slice the chicken breasts horizontally into 4 thin cutlets (or into strips about 1" wide). Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the egg and buttermilk until combined. In a third bowl place the panko breadcrumbs. Dredge each seasoned piece first in flour (shake off excess), then dip into the egg-buttermilk, then press into panko to coat evenly.

Pan-fry the chicken

Pour about 1/2 cup vegetable oil into a large nonstick or cast-iron skillet and heat over medium-high until shimmering (about 350°F if using a thermometer). Add breaded chicken in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate to rest for 3 minutes. If using strips, reduce time slightly and check doneness.

Cook bacon

While chicken cooks, lay bacon strips in a cold skillet and cook over medium heat, flipping occasionally, until crispy, about 10–12 minutes. Or bake on a rimmed sheet at 400°F for 12–16 minutes. Drain on paper towels, then pat to remove excess fat and break into halves or thirds.

Prepare tomato and lettuce

Slice the tomato into 1/4" rounds. Lightly brush each slice with 1 tsp olive oil and sprinkle with 1/4 tsp kosher salt and 1/4 tsp ground black pepper. Rinse and dry lettuce leaves. If using avocado, slice and toss lightly with a squeeze of lemon to prevent browning.

Spread about 1 to 2 tablespoons of the prepared mayo sauce evenly down the center of each warmed tortilla.

Layer on each tortilla: 1 lettuce leaf (or folded leaf to fit), 2–3 tomato slices, 2 pieces of crispy chicken (or several strips to cover), 2 strips of bacon (broken into pieces), and a few avocado slices if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a compact wrap. If desired, toast the assembled wrap seam-side down in a dry skillet over medium heat 1–2 minutes per side to seal and crisp the tortilla.

Slice each wrap in half on the diagonal and serve immediately while chicken and bacon are warm.