Chicken BLT Wraps

Chicken BLT Wraps

Warm chicken, crisp bacon, and cool lettuce roll up in a soft tortilla for a quick lunch.

Total 30 min Makes 4 servings Calories 480/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Eggs

These wraps layer seared chicken breast with crispy bacon, lettuce, tomato, and a creamy mayo spread inside a soft flour tortilla. Ready in under 30 minutes, they suit weekday lunches, packed meals, or a light dinner alongside soup or chips.

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 8 slices bacon
  • 4 large flour tortillas
  • 1/3 cup mayonnaise
  • 2 cups romaine lettuce, shredded
  • 1 large tomato, thinly sliced

Method

  1. Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.

  2. Heat olive oil in a 9-inch skillet over medium heat and cook the chicken breasts 6 to 7 minutes per side, until golden and cooked through to 165°F internally.

  3. Transfer the chicken to a cutting board and let rest 5 minutes, then slice into thin strips.

  4. While the chicken cooks, cook the bacon in a separate skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain.

  5. Lay the tortillas flat and spread each with mayonnaise, leaving a small border around the edges.

  6. Layer the shredded lettuce, tomato slices, sliced chicken, and bacon down the center of each tortilla.

  7. Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling.

  8. Slice each wrap in half on the diagonal and serve immediately.

Rate this recipe

★ 4.2 (1)

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    Chicken BLT Wraps

    These wraps layer seared chicken breast with crispy bacon, lettuce, tomato, and a creamy mayo spread inside a soft flour tortilla. Ready in under 30 minutes, they suit weekday lunches, packed meals, or a light dinner alongside soup or chips.

    30 min 4 servings 480 cal

    Ingredients

    • 2 boneless skinless chicken breasts
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • 8 slices bacon
    • 4 large flour tortillas
    • 1/3 cup mayonnaise
    • 2 cups romaine lettuce, shredded
    • 1 large tomato, thinly sliced

    Method

    1. 1

      Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.

    2. 2

      Heat olive oil in a 9-inch skillet over medium heat and cook the chicken breasts 6 to 7 minutes per side, until golden and cooked through to 165°F internally.

    3. 3

      Transfer the chicken to a cutting board and let rest 5 minutes, then slice into thin strips.

    4. 4

      While the chicken cooks, cook the bacon in a separate skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain.

    5. 5

      Lay the tortillas flat and spread each with mayonnaise, leaving a small border around the edges.

    6. 6

      Layer the shredded lettuce, tomato slices, sliced chicken, and bacon down the center of each tortilla.

    7. 7

      Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling.

    8. 8

      Slice each wrap in half on the diagonal and serve immediately.