Ingredients
Scale
- 4 large flour tortillas (I prefer the spinach or tomato flavored ones when I’m feeling fancy)
- 2 cups cooked chicken breast, sliced or shredded (rotisserie chicken works wonders here)
- 8 slices bacon, cooked until crispy (and watched carefully, learn from my mistakes)
- 2 cups fresh romaine lettuce, chopped
- 2 medium tomatoes, sliced thin
- 1/2 cup mayonnaise (the real stuff, not the light version – trust me on this)
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced (optional, but highly recommended)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 avocado, sliced (optional, but who are we kidding – it’s essential)
- 1/4 red onion, thinly sliced (for those who aren’t afraid of a little punch)
Instructions
- Warm those tortillas – 10 seconds in the microwave or a quick flip on a dry skillet. Cold, stiff tortillas are the enemy of a good wrap. They should be pliable enough to roll without cracking, but not so hot they burn your fingers. I’ve danced this delicate dance many times.
- Spread the fancy mayo – Add about 2 tablespoons of your upgraded mayo to each tortilla, spreading it evenly but leaving about a half-inch border around the edge. (The border is crucial unless you enjoy wearing your lunch.)
- Layer with intention – This is where I get a bit particular. The order matters, people! Start with the lettuce (it creates a moisture barrier), then add the chicken, followed by the bacon, tomatoes, avocado if using, and finally the red onion. Season with the remaining salt and pepper.
- Roll like you mean it – Fold in the sides of the tortilla, then roll from the bottom up, keeping it tight but not so tight that all the fillings squeeze out the other end. If you’ve ever changed a sleeping baby’s diaper, it’s the same principle – firm but gentle.
- The optional but impressive finish – For presentation points, slice diagonally with a sharp knife. There’s something about that diagonal cut that makes any wrap look like it came from a fancy café. If you’re feeling extra, secure with a toothpick and add a sprig of parsley because, why not?
