Mash avocados until smooth with a few chunks left. Drizzle lime or lemon juice to prevent browning.
2 medium avocado
Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.
1 pinch fine sea salt or kosher salt, 1 tablespoon sour cream, ¼ teaspoon black pepper, 1 teaspoon garlic powder
Line up 3 bowls: flour, beaten egg, and breadcrumbs mixed with paprika, salt, and black pepper.
½ cup flour, ¾ cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 medium egg, 1 pinch fine sea salt or kosher salt, ¼ teaspoon black pepper
Slice chicken breasts lengthwise and lay them on a flat surface like a wooden cutting board. Cover with plastic wrap and pound on both sides.
Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating, especially at the last stage.
¾ cup panko breadcrumbs, 1 medium chicken breast
Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside. Use kitchen tongs to carefully place the breaded chicken in the same skillet with bacon fat. Add more cooking oil if necessary.
1-2 tablespoon olive oil
Cook on high for 3-4 minutes per side or until golden brown, crispy, and cooked through the center. Set aside on a plate with paper towels to drain. Before adding to the wrap slice it against the grain. To assemble the wraps, spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.
2 burrito size tortillas, 2 medium avocado
Layer with salad, tomatoes, onions, bacon, mozzarella cheese, add the chicken, and top with cheese slices, leaving a couple of inches free around the edges. Fold in the sides almost until the middle, leaving a couple of inches free with the filling peeking through.
4 strips bacon, 2 medium tomatoes, ½ red onion, 2-3 leaves Romaine lettuce, ⅔ cups mozzarella cheese, 2-4 slices Cheddar cheese
Holding the sides folded, bring up the bottom flap over the filling and roll tightly to secure the wrap, aiming for a tightly rolled-up presentation.
Transfer the chicken wraps to a dry skillet or grill pan over medium heat. Warm them until they become golden brown. I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.
Remove from the pan, cut in half, and drizzle the wraps with lemon juice.
1 tablespoon freshly squeezed lime or lemon juice
Add sour cream, garnish with fresh herbs, and serve while warm. Enjoy your crispy chicken wraps for a quick lunch or dinner.
