Homestyle Wrap Recipe

Make the spread

In a small bowl combine mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and black pepper. Whisk until smooth and evenly combined. Taste and adjust seasoning as desired.

Warm tortillas for easier rolling: stack tortillas and wrap in a damp paper towel. Microwave 20–25 seconds or warm one at a time in a dry skillet over medium heat for about 15 seconds per side. Keep warm under a clean towel.

If your chicken is cold, warm it briefly: place shredded or sliced cooked chicken in a skillet over medium-low heat with 1 tablespoon water or a drizzle of oil and stir until just heated through (2–3 minutes). If using leftover hot chicken, shred/slice to even pieces.

Cook bacon until crisp (if not already cooked): in a skillet over medium heat, fry bacon 6–8 minutes, turning occasionally, until crisp. Transfer to paper towel-lined plate and chop into pieces. Reserve a teaspoon of bacon fat for optional flavoring in the chicken step.

If you prefer a melted-cheese finish: sprinkle shredded cheddar on warm chicken in the skillet, cover briefly (30–60 seconds) to melt slightly before assembling.

Prepare vegetables: chop romaine, slice tomato, thinly slice red onion and cucumber. Toss tomato slices with 1/2 teaspoon lemon juice to brighten if desired.

If using avocado, slice just before assembling to avoid browning. Optionally toss avocado slices with a few drops of lemon juice.

If you want a spicy kick, stir hot sauce or sriracha into the spread or drizzle directly onto the assembled wrap.

Lay a warmed tortilla flat on a work surface. Spread about 2 tablespoons of the prepared spread evenly over the center third of the tortilla, leaving a 1-inch border at the edges.

Layer 1/2 cup warmed chicken in the center of the tortilla, then add 1/4 of the chopped bacon, 1/4 cup shredded cheddar, about 3/4 cup chopped romaine, 2–3 tomato slices, a tablespoon of red onion, and a few cucumber slices if using. Add 3–4 avocado slices if desired.

Fold the sides of the tortilla inwards over the filling, then tightly roll from the bottom edge up to enclose the filling. Tuck in the ends as you roll to form a neat wrap. Repeat with remaining tortillas and fillings.

Optional finishing: place assembled wraps seam-side down in a dry skillet over medium heat and press with a spatula or panini press for 1–2 minutes per side to crisp the outside and melt the cheese further.

Cut each wrap in half on the diagonal and serve immediately with extra spread or pickles on the side.