Wrap Recipe

Make the dressing

In a medium bowl whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, Dijon mustard, honey and minced garlic until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity as desired. If you prefer a thinner dressing, add 1-2 teaspoons of water.

If your chicken is not already cooked: season 2 boneless skinless chicken breasts with a pinch of salt and pepper and pan-sear in 1 tablespoon oil over medium-high heat 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or slice thinly. If using leftover or rotisserie chicken, shred or slice to roughly 1/2-inch pieces.

Cook bacon until crisp (in a skillet or oven). Drain on paper towels and chop into bite-sized pieces.

Wash and dry romaine lettuce; slice thinly. Dice tomato (remove excess seeds and liquid), thinly slice cucumber, and thinly slice red onion. Slice avocado just before assembling to avoid browning.

Grate cheddar cheese if not pre-shredded. Chop herbs if using.

Warm the tortillas: heat a large skillet over medium heat and brush lightly with 1 teaspoon olive oil or spray; warm each tortilla 20–30 seconds per side until pliable and lightly marked. Stack on a plate and cover with a clean kitchen towel to keep warm.

Spread about 2 tablespoons of the prepared dressing down the center third of each warmed tortilla, leaving a 1-inch border on the long sides.

Layer fillings on top of the dressing in this order for best texture: 1/2 cup shredded or sliced chicken, 1 1/2 tablespoons chopped bacon, 1 cup shredded romaine, 2-3 tablespoons diced tomato, 2-3 tbsp sliced cucumber, a few thin slices of red onion, 1/4 cup shredded cheddar, and 3–4 avocado slices. Sprinkle chopped herbs and a few dashes of hot sauce if using. Season lightly with salt & pepper to taste.

Fold and roll: fold the short ends of the tortilla in toward the center, then fold the bottom edge up over the fillings and roll tightly away from you to close. If desired, wrap each finished wrap in parchment paper or foil to hold shape.

Optional — toast the assembled wrap: place seam-side down in a skillet over medium heat and press with a spatula or a weighted pan for 1–2 minutes per side to seal and create a light toasting.

Cut each wrap in half on a slight diagonal. Serve immediately with extra dressing on the side for dipping and any preferred sides (chips, salad, or pickles).