Chicken Bacon Crunchwraps with Garlic Aioli: Gluten-Free and Weight-Loss Friendly
Chicken Bacon Crunchwraps with Garlic Aioli: Gluten-Free and Weight-Loss Friendly
Why I Love This Recipe
This one is pure satisfaction. You get that golden, toasty crunch on the outside, the juicy chicken patties inside, and the smoky hit of bacon and garlicky sauce that makes it feel like drive-thru comfort food — only smarter. It’s quick to pull together, hits all the flavor notes, and feels fun to eat.
I love it because it doesn’t try to imitate anything — it’s its own thing. You get the crispness of a smashburger, the structure of a wrap, and the flavor payoff of something that took a lot more work than it actually does. It’s the kind of meal that keeps people from falling into the “healthy food is boring” mindset, and it fits easily into a balanced week of eating.
Why This Works Great for a Dinner
This is a weeknight win. It’s simple, fast, and satisfying — the trifecta of meals that actually get made. There’s no marinating, no long prep list, and everything cooks in one pan. You can get it on the table in about 25 minutes start to finish.
It also scales up or down easily. If you’re cooking for one or two, just cook the chicken patties and assemble fresh each night. If you’re feeding a family, make the full batch and let everyone build their own wrap. It’s flexible, easy to reheat, and keeps its texture even after a day in the fridge.
Why is This Recipe Good for Weight-Loss?
I wanted this to taste indulgent but still fit into a calorie-conscious plan. Using lean ground chicken as the base gives you the same savory satisfaction as beef, but with a lighter calorie load. The bacon adds that salty, crunchy bite that makes the whole thing work — you only need half a slice per crunchwrap to get the full flavor effect.
The tortillas keep everything tidy and add a crisp edge once toasted, but they’re lower in carbs than a burger bun. The garlic aioli gives you richness without a ton of fat, thanks to light mayo and lemon pepper seasoning instead of oil-heavy dressing or cheese. You end up with something that tastes like comfort food but doesn’t wreck your numbers for the day.
Ingredient Spotlight: Garlic Aioli
This sauce is the flavor glue that pulls everything together. Light mayo keeps it creamy without going overboard on calories, and the lemon pepper seasoning gives it that sharp, clean edge that wakes up the rest of the wrap. Fresh garlic brings the depth — it’s what turns a good sandwich into one you’ll remember.
It takes about 30 seconds to stir together, and it makes everything taste like more effort went into it. I’ve used versions of this aioli on burgers, grilled chicken, and even roasted vegetables. It’s one of those small details that make healthy food feel more “finished.”
Variations
This recipe is easy to adapt depending on your preferences or what’s in your fridge. You can swap ground chicken for ground turkey or lean beef — all work great. For a little more flavor depth, mix in a teaspoon of Worcestershire (check it’s got “Gluten-Free” on the label) or Dijon mustard before cooking.
If you like heat, add a few dashes of hot sauce or chipotle powder to the aioli. You can also add a slice of tomato or pickle before wrapping for extra crunch and acidity. If you don’t have lettuce, swap for baby spinach or shredded cabbage —whatever greens you’ve got. To be honest though, the crunchier the better..
I Have Celiac. How Do I Make This Safely Gluten Free?
As written, this recipe can easily be made gluten-free by using certified gluten-free tortillas. As of 11/6/2025, the brand Ole Xtreme Wellness has a great low-calorie and certified gluten-free tortilla that’s nice and sizeable, so it’ll work for this recipe. Also as of 11/6/2025, Badia is my favorite brand of seasonings that have a gluten-free label on the bottle. For bacon, check the package for a gluten-free label (in November 2025, the brand I usually use is Smithfield, because they clearly label which products are gluten-free and which are not.) As always, check YOUR package when you buy it (because these formulations change). The rest of the ingredients — ground chicken, mayo, and garlic — are naturally gluten-free, so it’s usually sufficient if you simply check the ingredients on your product to ensure there are no gluten-containing ingredients listed.
If you’re cooking in a shared kitchen, it’s worth using a separate pan and spatula for the gluten-free version and wiping down prep areas before assembling. Small habits like that keep things safe without adding any real hassle.
How Else Can I Support My Weight Loss Goal?
You can stay in my circle! My name is Megan Gaul. I’m an online wellness coach specializing in weight loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:
- Grab your free Journey-Day-1 coaching call: Book Now
- Attend live Meal Planning classes every week, taught by yours-truly (join free here)
- Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good: Learn More
- Follow my Instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie)
Chicken Bacon Smashburger Crunchwraps with Garlic Aioli: Gluten-Free and Weight-Loss Friendly
This dish offers a flavorful twist on traditional burgers, perfect for when you’re craving something satisfying but still balanced.
Because it uses lean chicken instead of beef burgers, and because I was intentional with getting just the right amount of bacon to provide the needed crunch, it’s not a calorie bomb that will make your food journal say “I guess we’ll pick up with the weight-loss goal tomorrow, huh?” It’s a light but flavor-packed way to get your Fast Food craving satiated! (Plus, tips to make it gluten-free and celiac-safe).
Ingredients
Instructions
- Season the Chicken: Add a few pinches of kosher salt and several grinds of black pepper to the ground chicken. Divide the chicken mixture into 8 equal balls and allow them to rest at room temperature while preparing other ingredients.
- Make the Garlic Aioli: In a small bowl, mix the light mayo, minced garlic, and lemon pepper seasoning. Set aside.
- Cook the Bacon: In a large non-stick skillet, cook 2 pieces of bacon over medium heat until crispy. Drain on paper towels. Wipe out the pan to reuse for cooking the chicken.
- Smash the Chicken Patties: Heat the skillet over high heat and melt 1/2 tsp of butter, spreading it evenly with a brush. Add 4 balls of chicken to the pan. Place a square of greased parchment paper on top of each ball, one at a time, and smash them flat using a large spatula. Cook for 2 minutes, flip, and cook another 2-3 minutes, until both sides are nicely browned and the internal temperature reaches 165°F. Repeat with another 1/2 tsp of butter and the remaining 4 balls of chicken.
- Assemble the Crunchwraps: Place a tortilla on a flat surface. Add a bit of lettuce, one chicken patty, 1/2 a slice of bacon, 1/2 tbsp of garlic aioli, and another chicken patty. Fold the tortilla inwards, creating 5 folds or as needed to close the wrap completely. Repeat this 4 times, for a total of 4 complete crunchwraps.
- Toast the Crunchwraps: Heat the skillet again over medium-high heat and melt 1 tsp of butter. Place each crunchwrap seam-side down and toast until golden brown, about 2 minutes. Flip and toast the other sides for another 2 minutes.
- Serve and Enjoy!
Notes
**As of 11/6/2025, the package and/or websites of these brands had gluten-free labelling:
- Ole Xtreme Wellness Gluten-Free Wraps
- Badia spices
- Smithfield bacon (select varieties)
By accessing or using this recipe, you are acknowledging and agreeing that you alone are responsible for ensuring your foods, drinks, and other consumables are safe for you. You are also acknowledging and agreeing that the information provided here is for informational purposes only, does not consistute medical advice, and is no subsitute for consulting your doctor, nutritionist, or dietitian. You are also acknowledging and agreeing that nutritional information and food/drink labels change over time, and this information may be out of date.
Nutrition Facts
Calories
330Fat
17.4 gSat. Fat
4.8 gCarbs
18.9 gFiber
3.3 gNet carbs
15.6 gSugar
1.6 gProtein
27.2 gSodium
1040 mgCholesterol
117 mgThis wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.
Nutrition Disclaimer
This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.