Crispy Bacon Chicken and Avocado Wraps

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the herb mayo: finely chop the fresh dill and flat leaf parsley. Pour 200g of mayonnaise into a bowl, add the chopped herbs, salt, and black pepper, then stir until the herbs are completely incorporated. (Alternatively, blend the mayo and herbs together in a blender for a stronger flavour.)
   ≈0:12
2. 2
   Marinate the chicken: place 600g of boneless, skinless chicken thigh into a mixing bowl. Add one-third of the herb mayo as a marinade. Sprinkle in 1.5 tsp onion powder, 1.5 tsp garlic powder, 1.5 tsp smoked paprika, and 0.5 tsp red chilli flakes. Add salt and black pepper. Mix together with clean hands until everything is evenly coated and the spices are fully incorporated.
   ≈1:15
3. 3
   Prepare for baking: line two baking trays with parchment paper. Spread the marinated chicken on the first tray, making sure not to pile it up. Lay the 200g of bacon on the second tray.
   ≈1:50
4. 4
   Bake the chicken and bacon: place the chicken in a 200°C oven for 16 to 18 minutes until golden brown. Add the bacon 5 minutes into cooking and bake for about 13 minutes at the same temperature, to your preferred crispness.
   ≈2:05
5. 5
   Prepare the avocado: open an avocado and remove the pit. Scoop the flesh into a bowl. Add salt and pepper, then mash until smooth, or leave it chunky, sliced, or diced according to preference.
   ≈2:32
6. 6
   Prepare the bacon and chicken: roughly chop the baked bacon to your liking (or leave it whole). Cut the chicken into cubes or pieces of your preference (or leave it whole).
   ≈2:56
7. 7
   Assemble the wraps: take a tortilla and spread a layer of herb mayo over it. Gently spread the mashed avocado on top. Sprinkle with grated mozzarella cheese (full-fat or low-fat). Add the diced chicken and chopped bacon. Finish with a drizzle of herb mayo.
   ≈3:20
8. 8
   Roll the wraps: fold in the sides, then roll forward tightly from one end, tucking in the edges as you go to keep everything sealed.
   ≈3:42
9. 9
   Store: wrap the prepared wraps in foil, food-safe paper, or zip-lock bags. They will keep in the fridge for 4 days or in the freezer for 3 months (thaw overnight before eating). Enjoy fresh or toast them in a pan.
   ≈3:57