Crispy Pepper Jack Chicken Wrap


  • 1 pound Large Chicken Breasts
  • 1-2 Cups Shredded Pepper Jack Cheese
  • 2 Large Avocados
  • 1 Pound Bacon Cooked and Crumbled
  • 6-8 Burrito Sized Flour Tortillas or any desired type of wrap
  • 1 Tablespoon Olive Oil
  • Seasonings for Chicken as Desired: Taco Seasoning Garlic, Cayenne Pepper, Salt, Pepper, Onion Powder, etc.


  2. Place seasoned chicken breasts into slow cooker, cook on low for 5-6 hours.
  3. Take chicken out of slow cooker and shred with hand mixer or two forks.
  4. Mix chicken with shredded cheese.
  5. Fill each tortilla with chicken/cheese mixture, avocado, and bacon. Roll tortilla up “burrito style” tucking in the ends.
  6. Heat olive oil in a large skillet over medium heat and cook each wrap for 1-2 minutes per side until golden and crispy.
  8. Heat olive oil in a large skillet and add the seasoned chicken breasts.
  9. Cook chicken 5-6 minutes per side, or until juices run clear and chicken is no longer pink in the center.
  10. Remove chicken from skillet and shred, then mix with pepper jack cheese.
  11. Follow directions above for filling the wraps and cooking them until crisp.