Chicken Bacon Parmesan Burrito Recipe

Prepare chicken

Pound chicken breasts to even thickness (about 1/2 inch) or slice into two cutlets. Pat dry with paper towel.

Marinate

In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Toss chicken in marinade until coated. Let sit 15–30 minutes at room temperature or refrigerate up to 2 hours.

Cook chicken — option A: Grilled

Preheat grill or grill pan to medium-high. Brush grates with oil. Grill chicken 4–6 minutes per side (internal temp 165°F / 74°C) depending on thickness. Remove and let rest 5 minutes, then slice thinly for burritos.

Cook chicken — option B: Fried / Pan-seared

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add chicken and sear 4–6 minutes per side until golden and internal temp reaches 165°F / 74°C. Remove to a cutting board and rest 5 minutes, then slice thinly.

Cook bacon

While chicken rests, cook 6 slices of bacon in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Drain on paper towels, then chop or crumble.

In a medium bowl, grate 2 garlic cloves finely or mince. Add 1 cup mayonnaise, 1 tbs plain Greek yogurt, 1 tsp lemon zest, 2 tbs lemon juice, 3 tbs grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add up to 1 tbs water to loosen sauce to a drizzle-able consistency. Taste and adjust lemon, salt or garlic as desired. Refrigerate until assembly.

Warm tortillas: heat a dry skillet over medium heat or microwave wrapped in a damp towel for 20–30 seconds to make tortillas pliable.

Assemble burritos: lay one warm tortilla flat. Spread about 2 tbs lemon garlic sauce down the center. Add 1/4 cup shredded mozzarella, 1/4 cup sliced grilled or fried chicken, 1–2 slices chopped bacon (about 1.5 tbs), a sprinkle (about 1 tbs) of grated Parmesan, and a small handful (about 1/2 cup) of romaine or spring mix if using. Drizzle another 1 tbs sauce on top.

Fold burrito: fold the sides in over the filling, then roll tightly from the bottom to enclose. Repeat for remaining tortillas and fillings.

Finish (optional crisp): melt 1 tbs butter in a skillet over medium heat. Place burrito seam-side down and cook 1.5–2 minutes until golden and sealed, then flip and crisp the other side 1–2 minutes. Repeat for each burrito.

Serve: slice burritos in half (optional) and serve with extra lemon garlic sauce and grated Parmesan on the side.