Preparation

• Mash avocados until smooth with a few chunks left. Drizzle lime or lemon juice to prevent browning.
• Add sour cream, parsley, salt & pepper, garlic powder. Mix to combine, and set aside.
• Line up 3 bowls: flour, beaten egg, and breadcrumbs mixed with paprika, salt, and black pepper.
• Slice chicken breasts lengthwise and lay them on a flat surface. Cover with plastic wrap and pound on both sides.
• Coat each chicken piece in flour, then egg, and finally breadcrumbs, ensuring thorough coating.
• Heat a medium to large skillet over high heat. Cook bacon to your preferred crispiness. Set aside.
• Cook the breaded chicken in the skillet. Add more cooking oil if necessary.
• Cook on high for 3-4 minutes per side or until golden brown and cooked through.
• To assemble, spread about 2 heaping tablespoons of avocado crema in the center of each tortilla.
• Layer with salad, tomatoes, onions, bacon, mozzarella cheese, add the chicken, and top with cheese slices.
• Fold in the sides almost until the middle, leaving a couple of inches free with the filling peeking through.
• Bring up the bottom flap over the filling and roll tightly to secure the wrap.
• Transfer the wraps to a dry skillet or grill pan over medium heat. Warm them until they become golden brown.
• Remove from the pan, cut in half, and drizzle the wraps with lemon juice.
• Add sour cream, garnish with fresh herbs, and serve while warm.