Chopped Chicken BLT Wrap

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This is the recipe that started it all. Juicy seasoned chicken thighs and crispy oven bacon get chopped up with lettuce, tomato and pepper jack, then tossed with mayo, olive oil and red wine vinegar. It all gets wrapped up tight and toasted until crispy. Makes 4 large wraps in about 45 minutes.

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Why you’ll love this chopped chicken BLT wrap

• A classic, upgraded. Everything you love about a BLT, plus juicy chicken and melty pepper jack.
• Every bite is the same. Chopping it all together means bacon, chicken and tomato in every bite.
• Simple dressing. Mayo, olive oil and red wine vinegar keep it creamy and bright.
• Feeds a crowd. One batch makes 4 large wraps in about 45 minutes.

What you need for a chopped chicken BLT wrap

• Chicken thighs: Boneless and skinless, tossed in olive oil, garlic powder, onion powder and smoked paprika.
• Bacon: A full package, baked in the oven until crispy.
• Lettuce, tomato and pepper jack: The BLT crunch, plus a little kick from the cheese.
• Mayo, olive oil and red wine vinegar: A quick, tangy dressing that ties it all together.
• Large tortillas: Warm them first so they’re soft and easy to fold.

How to make a chopped chicken BLT wrap

1. Season and cook the chicken in a skillet or on the grill until it hits 165°F, then let it rest.
2. Bake the bacon at 400°F for 12–15 minutes and drain it on a paper towel.
3. Build the board and chop: lettuce, chicken, bacon, tomato and pepper jack, then mix in the mayo, olive oil and red wine vinegar.
4. Wrap it and toast it in a pan for a few minutes per side until crispy.

Pro tips

• Thighs over breasts. They stay juicy even after you chop them.
• Oven bacon. It cooks evenly with no splatter, and you can chop the chicken while it bakes.
• Toast seam-side down first. It seals the wrap so it doesn’t unroll.

What you’ll need

• A skillet or grill
• A baking sheet
• Paper towels
• A cutting board and knife
• A large bowl
• A large pan for toasting

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Chopped chicken BLT wrap FAQ

Can I use chicken breasts instead of thighs?

Yes. Just pull them at 165°F so they don’t dry out. Thighs stay juicier after chopping, which is why I use them.

Can I cook the bacon in a pan?

Yes, but the oven is easier. It cooks the whole package evenly at once and frees you up to cook the chicken.

Can I make it ahead?

Cook the chicken and bacon ahead, then chop and mix right before wrapping so the lettuce stays crunchy.

Chopped Chicken BLT Wrap

Juicy seasoned chicken thighs, crispy bacon, lettuce, tomato and pepper jack, chopped together with mayo, olive oil and red wine vinegar, then toasted in a tortilla.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 4 large wraps

Ingredients Equipment Method Notes

Ingredients

  

Chicken Marinade

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika

Bacon

• 1 package bacon

Assembly

• 1 head lettuce shredded
• 1 tomato sliced
• 1/4 lb sliced pepper jack cheese
• 1/4 cup mayo
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• salt and pepper to taste
• 4 large tortilla wraps

Equipment

• Skillet or grill
• Baking sheet
• Paper towels
• Cutting board
• Knife
• Large bowl
• Large pan for toasting

Method

 

Cook the chicken

1. Toss the chicken thighs with the olive oil, kosher salt, black pepper, garlic powder, onion powder and smoked paprika until evenly coated.
2. Heat a skillet or grill over medium-high heat.
3. Cook the chicken for 5–7 minutes per side, until the internal temperature reaches 165°F.
4. Let the chicken rest for a few minutes while you prep everything else.

Cook the bacon

1. Preheat the oven to 400°F and lay the bacon on a baking sheet.
2. Bake for 12–15 minutes, until it’s done to your liking.
3. Move the bacon to a paper towel to drain.

Chop and mix

1. On a large cutting board, lay down a bed of shredded lettuce and top it with the chicken, bacon, sliced tomato and pepper jack slices.
2. Chop it all up, then top with the mayo, olive oil and red wine vinegar. Season with salt and pepper.
3. Mix until well combined and transfer to a bowl.

Wrap and toast

1. Warm a large tortilla and add a few scoops of the mixture.
2. Wrap it up tightly and toast it in a pan for a few minutes per side until crispy.
3. Slice and enjoy!

Notes

Thighs over breasts. They stay juicy even after you chop them.

Oven bacon. It cooks evenly with no splatter, and you can chop the chicken while it bakes.

Toast seam-side down first. It seals the wrap so it doesn’t unroll.

About the Author

Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.

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