Chicken Crunch Wrap Recipe

Introduction

The Chicken Crunch Wrap is a delightful and easy-to-make meal that combines tender seasoned chicken, fresh veggies, and melty cheese all wrapped in a crispy tortilla. Perfect for a quick lunch or dinner, it offers a satisfying crunch and vibrant flavors in every bite.

Ingredients

• 2 cups cooked chicken (shredded or chopped, breast or thighs)
• 2 tbsp olive oil (for reheating chicken)
• 2 tbsp taco seasoning (store-bought or homemade)
• 4 large flour tortillas (warmed for folding)
• 4 small corn tortillas (for crunch layer)
• 1 cup shredded lettuce (cold & crunchy)
• 1 cup shredded cheese (Mexican blend or cheddar)
• ½ cup sour cream (or Greek yogurt)
• ½ cup salsa (or pico de gallo)
• 2 tbsp hot sauce (optional)
• 2 tbsp ranch or chipotle mayo (optional)
• Optional add-ins: tomatoes, beans, corn, jalapeños, guacamole

Instructions

1. Step 1: Heat olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning, stirring to coat well. Warm through for a few minutes, then shred or chop the chicken if needed. Keep warm.
2. Step 2: Warm the flour tortillas in the microwave for about 30 seconds to make them flexible. Prepare your filling station by arranging lettuce, cheese, sour cream, salsa, sauces, and any toppings in separate bowls.
3. Step 3: Place one small corn tortilla in the center of each warm flour tortilla to create the crunch layer.
4. Step 4: Add a generous amount of the seasoned chicken on top of the corn tortilla in the center of the flour tortilla. Spread sour cream and salsa over the chicken.
5. Step 5: Sprinkle shredded cheese and lettuce evenly over the fillings. Add any optional extras like tomatoes, beans, or guacamole, keeping the fillings centered.
6. Step 6: Carefully fold the edges of the flour tortilla in a circular motion over the filling until fully sealed, forming a compact wrap.
7. Step 7: Heat a clean skillet over medium heat. Place the wrapped tortilla seam-side down in the skillet. Cook for 2–3 minutes until golden and crispy, then flip and cook the other side until equally crisp.
8. Step 8: Remove from heat, cut in half if desired, and serve hot for best flavor and texture.

Tips & Variations

• To keep the wrap from falling apart, make sure to warm the tortillas well to improve flexibility before folding.
• Swap shredded chicken with ground beef or beans for a different protein option.
• Use Greek yogurt instead of sour cream for a lighter, tangy twist.
• Add diced jalapeños or a drizzle of hot sauce for extra heat.
• For a crispier wrap, press down slightly on the tortilla while grilling to ensure even browning.

Storage

Store leftover crunch wraps wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) for 10 minutes to maintain the crispy texture. Avoid microwaving directly as it may make the tortilla soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the wraps ahead but it’s best to grill them fresh before serving to keep the tortillas crispy.

What can I use as a substitute for the corn tortilla?

If you don’t have small corn tortillas, you can substitute with tostada shells or add crushed tortilla chips inside the wrap for crunch.

Chicken Crunch Wrap Recipe

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★★★★★

4.8 from 128 reviews

• Author: Charlotte
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Chicken Crunch Wrap recipe combines tender, seasoned chicken with fresh, crunchy toppings all wrapped in a warm flour tortilla with a crispy corn tortilla crunch layer inside. It’s a quick and satisfying meal that’s perfect for lunch or dinner, featuring a delightful contrast of textures and bold southwestern flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups Cooked chicken (shredded or chopped, breast or thighs)
• 2 tbsp Olive oil (for reheating chicken)
• 2 tbsp Taco seasoning (store-bought or homemade)
• 4 large Flour tortillas (warmed for folding)
• 4 small Corn tortillas (for crunch layer)
• 1 cup Shredded lettuce (cold & crunchy)
• 1 cup Shredded cheese (Mexican blend or cheddar)
• ½ cup Sour cream (or Greek yogurt)
• ½ cup Salsa (or pico de gallo)
• 2 tbsp Hot sauce (optional)
• 2 tbsp Ranch or chipotle mayo (optional)

Optional Add-ins

• Tomatoes
• Beans
• Corn
• Jalapeños
• Guacamole

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Instructions

1. Cook Chicken: Use pre-cooked chicken shredded or chopped to start the filling base.
2. Reheat Chicken: Heat olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning, stirring to warm and coat the chicken fully. Shred or chop further if needed and keep warm.
3. Prep Station: Warm the flour tortillas in the microwave for 30 seconds until soft and pliable. Arrange the shredded lettuce, cheese, sour cream, salsa, and any optional toppings in separate bowls for easy assembly.
4. Add Fillings: Place one small corn tortilla in the center of each warm flour tortilla to serve as a crunchy layer. Spoon the warm seasoned chicken on top of the corn tortilla, then spread sour cream and salsa over the chicken. Sprinkle shredded cheese and lettuce evenly on top and add any optional ingredients like tomatoes or jalapeños. Keep the fillings centered to make folding easier.
5. Fold Tortilla: Carefully fold the edges of the flour tortilla inward in a circular pattern to completely enclose the fillings, creating a sealed wrap.
6. Grill & Serve: Heat a clean skillet over medium heat. Place each folded wrap seam-side down in the skillet to seal and cook for 2 to 3 minutes until the bottom is golden and crisp. Flip and cook the other side until it’s also golden and crispy. Remove from skillet, cut in half, and serve hot.

Notes

• Use either chicken breast or thighs according to your preference.
• If you want more spice, add extra hot sauce or jalapeños to your filling.
• Substitute Greek yogurt for sour cream for a healthier option.
• To keep wraps warm before serving, wrap in foil and place in a low oven (200°F) briefly.
• For a gluten-free version, substitute the flour tortillas with gluten-free ones.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Method: Stovetop
• Cuisine: Mexican

Keywords: Chicken Crunch Wrap, Mexican wrap, Crispy chicken wrap, Taco seasoning chicken, Easy lunch recipe, Skillet chicken wrap