Step 1

Make the sauce by mashing the avocados in a bowl until smooth (I like to leave few chunks here and there) and drizzle with lime or lemon juice to prevent avocados from browning.

Step 2

Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.

Step 3

Line up 3 bowls: First with flour, the second with beaten egg, and the final with Panko breadcrumbs mixed with paprika, salt, and black pepper.

Step 4

Cut chicken breasts in two lengthwise. Place them on an even surface such as a wooden cutting board. Cover with plastic wrap and pound on both sides.

Step 5

One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).

Step 6

Heat up cooking oil in a skillet over high heat. Use tongs to carefully place the breaded chicken onto the pan. Cook on high for 3-4 minutes on both sides or until golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.

Step 7

One by one coat in the flour, then egg, then breadcrumbs, ensuring you fully coat at each stage (especially the last).

Step 8

Cook the bacon in a large skillet until crispy. Set aside on a plate lined with a paper towel.

Step 9

Wipe down the excess fat and using kitchen tongs carefully place the breaded chicken in the skillet.

Step 10

Cook the chicken over medium-high heat for 3-4 minutes on both sides. Cook until the chicken turns golden brown, crispy, and cooked through the center. Set aside on a plate with a paper towel.

Step 11

Spread the avocado crema in the center of each tortilla (about 2 heaping tablespoons).

Step 12

Follow with lettuce, tomatoes, onions, bacon, mozzarella cheese, chicken, and top with cheddar cheese slices. Leave a couple of inches free on all sides. Note. You only need a small amount of filling, usually less than you think.

Step 13

Fold in the sides, almost until the middle leaving a couple of inches free and the filling peeking through.

Step 14

Holding the sides folded, bring up the bottom flap over the filling and keep rolling until the filling is tightly secured and nothing comes out. You want a tightly rolled-up wrap like in the pictures below.

Step 15

Transfer the chicken wraps to a dry skillet/grill pan over medium (or medium-low) heat and warm up the wraps just until they become golden brown.

Step 16

I usually leave the wraps for about 3-5 minutes under a closed lid, flipping the sides as needed.

Step 17

Remove from pan and cut in half. Drizzle the wraps with lemon juice, sour cream, garnish with fresh herbs and serve while warm.