1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lay the bacon slices flat. Bake for 15-20 minutes or until crispy. Once cooked, transfer to paper towels to drain excess fat. Let cool slightly, then crumble or chop into smaller pieces.
2. While the bacon is baking, prepare the chicken. Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes, then slice it thinly or shred it with two forks.
3. In a small bowl, mix the mayonnaise, Dijon mustard, a pinch of salt, and pepper. This will be your creamy spread. For extra flavor, I often add a splash of lemon juice or a dash of hot sauce—just enough to brighten the taste.
4. Wash and dry the lettuce leaves carefully. These will serve as your wraps, so make sure they’re sturdy enough to hold the fillings without tearing.
5. Assemble the wraps by spreading a generous layer of the mayo mixture on each lettuce leaf. Layer with slices of chicken, crispy bacon pieces, avocado slices, and a few red onion rings. Add shredded cheese on top, and if you like, some sliced tomato or pickles for an extra tang.
6. Fold the lettuce over the fillings, securing everything inside. Serve immediately for the freshest crunch, or wrap tightly in plastic wrap if you plan to eat them later.

From my experience, the key is to keep everything layered and not overload the lettuce so it stays crisp and holds together nicely. I love making these for a quick lunch or a light dinner—they’re so satisfying without feeling heavy.