Crispy Bacon Chicken Avocado Wraps
Spiced chicken thigh baked until juicy, crispy bacon, smashed avocado and melted mozzarella, all pulled together with a herby mayo and wrapped tight. It’s a proper lunch wrap that doesn’t taste like a compromise.
Mixing a portion of the herby mayo straight into the chicken before it goes in the oven bastes it as it bakes, so it stays juicy at that higher temperature. Letting it rest before slicing keeps those juices in the meat instead of on the board.
Keep everything separate through the week — the avocado especially — and build the wraps fresh. The chicken freezes well on its own if you want to get ahead.
Crispy Bacon Chicken Avocado Wraps
CHICKEN · LUNCH · EASY
Juicy chicken, crispy bacon, no soggy wraps
Mixing herby mayo into the chicken before baking does double duty — it seasons the meat and keeps it basted in moisture, so it comes out of the oven juicy rather than dried out.
Baking the bacon on its own tray at the same time as the chicken means everything's ready together, no extra pans or waiting around. Just check it a few minutes early so it hits your preferred crispness.
Keeping the components separate until you're ready to eat is what keeps these tasting fresh — the avocado especially doesn't hold up pre-assembled.
Crispy Bacon Chicken Avocado Wraps
Ingredients
Chicken, Bacon & Wraps
- 600 g Chicken Thigh Boneless & Skinless
- 6 g Onion Powder
- 6 g Garlic Powder
- 6 g Smoked Paprika
- 1 g Red Chilli Flakes
- 1 Avocado Smashed
- 100 g Low-Fat Mozzarella Cheese Grated
- 5 Burrito Tortillas
- 200 g Streaky Bacon
- Salt & Pepper
Herby Mayonnaise
- 200 g Mayonnaise
- 15 g Dill
- 10 g Flat Leaf Parsley
- Salt & Pepper
Method
- Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
- Add all of the herby mayonnaise ingredients to a bowl and mix well. Store in the fridge until ready to serve.
- Add the chicken thigh, olive oil, onion powder, garlic powder, smoked paprika, red chilli flakes, ⅓ of the herby mayonnaise, and salt and pepper to a bowl. Mix well to combine. Place onto the prepared baking tray and bake for 16–18 minutes. Remove and let rest before slicing or dicing.
- Lay the bacon on the second prepared tray and bake for 12–15 minutes, or until cooked to your liking.
- In the meantime, prepare the avocado by mashing or according to preference.
- Spread the remaining herby mayonnaise across the five burrito tortillas, then add the chicken, avocado, grated mozzarella, salt, and pepper. Wrap tightly.
- Wrap in food-safe paper, aluminium foil, or food-safe bags. Eat hot, warm, or cold. Dig in.
Can I make these ahead of time?⌄
The chicken, bacon and mayo can all be made ahead and stored separately in the fridge. Hold off on cutting the avocado and assembling the wraps until just before eating, since avocado browns quickly once cut.
Can I use chicken breast instead of thigh?⌄
Yes, though thigh tends to stay juicier at this oven temperature. If using breast, keep a closer eye on it so it doesn't dry out, and check it's cooked through to 74°C (165°F).
Why mix the mayo into the chicken before baking?⌄
It bastes the chicken from the inside as it bakes, which helps stop it drying out at a higher oven temperature. It also seasons the meat right through rather than just on the surface.
Can I freeze the chicken?⌄
Yes, the chicken freezes well for up to 3 months on its own. The bacon and avocado don't freeze well, so plan to cook and prep those fresh when you're ready to build the wraps.
