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.
Ingredients
Scale
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
Instructions
- Cook Chicken: Use pre-cooked chicken shredded or chopped to start the filling base.
- 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.
- 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.
- 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.
- Fold Tortilla: Carefully fold the edges of the flour tortilla inward in a circular pattern to completely enclose the fillings, creating a sealed wrap.
- 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
