Crispy Chicken Bacon Wraps (Print Version)

Golden chicken thighs and bacon wrapped with fresh romaine and creamy dressing for a quick meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons olive oil for frying

→ Bacon

10 - 8 slices bacon

→ Vegetables and Greens

11 - 2 cups romaine lettuce, chopped

→ Caesar Dressing

12 - 1/3 cup Caesar dressing

→ Wraps

13 - 4 large flour tortillas

→ Optional Additions

14 - 1/4 cup grated Parmesan cheese
15 - Freshly ground black pepper
16 - Lemon wedges for serving

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls in a row: place flour in the first bowl, beaten eggs in the second, and panko mixed with garlic powder, smoked paprika, salt, and pepper in the third.
03 - Dredge each chicken thigh in flour, shaking off excess. Dip into beaten egg, then coat thoroughly in seasoned panko, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Bake chicken thighs for 15 to 18 minutes until cooked through and crispy. Remove from oven and let rest 5 minutes, then slice into strips.
06 - While chicken bakes, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and break into pieces.
07 - In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated.
08 - Warm tortillas briefly in a dry skillet over medium heat or microwave for 15 to 20 seconds until pliable.
09 - Lay out each tortilla. Arrange a generous amount of Caesar-dressed romaine in the center. Top with sliced crispy chicken, 2 bacon pieces, and a sprinkle of Parmesan cheese and black pepper if desired.
10 - Roll each tortilla up tightly, folding in the sides to secure the filling. Slice in half diagonally and serve with lemon wedges.

# Additional Tips::

01 -
  • The whole thing comes together in under an hour, which means you can actually make this on a weeknight without stress.
  • Crispy, juicy chicken thighs are way more forgiving than breast meat, so even if you're not a confident cook, they'll turn out delicious.
  • It feels fancy enough for company but casual enough to eat at your desk or in the car without judgment.
02 -
  • Don't skip the rest period for the chicken—it keeps the meat tender and juicy instead of tough, which is the difference between a great wrap and a sad one.
  • If your tortillas are cold or old, they will crack when you roll them, so always warm them first; I learned this the hard way by making wrap filling fly everywhere.
  • The panko coating needs to actually touch the oil in the skillet for the first few minutes, so use enough heat and enough oil, even though it feels like too much.
03 -
  • If you want a lighter version without frying, brush the breaded chicken with a little olive oil and bake it on a wire rack—you lose some of the shatter-crispness but save a lot of oil.
  • Turkey bacon is a legitimate substitute if you're watching fat intake, and honestly some people prefer it; just make sure it gets actually crispy or it'll taste like sad, salty rubber.
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