Description
A crispy and creamy Chicken Crunch Wrap, perfect for lunch with a delightful blend of textures and flavors.
Ingredients
Scale
- 2 cups cooked chicken (shredded or chopped)
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 4 large flour tortillas
- 4 small corn tortillas
- 1 cup shredded lettuce
- 1 cup shredded cheese
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 2 tbsp hot sauce (optional)
- 2 tbsp ranch or chipotle mayo (optional)
Instructions
- Prep the chicken: In a mixing bowl, combine your shredded chicken with olive oil and taco seasoning. Stir well to ensure every piece is coated.
- Warm the tortillas: Heat the large flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the wrap: Place one large flour tortilla down and sprinkle the seasoned chicken in the center. Layer on the shredded lettuce, cheese, and a dollop of sour cream.
- Add salsa and optional ingredients: Drizzle salsa over the assembly and, if you’re feeling spicy, add your hot sauce and optional creamy add-ins.
- Add the crunch: Place a small corn tortilla on top of all those layers.
- Fold it up: Fold the sides of the large tortilla over the filling, then roll it up from the bottom.
- Toast the wrap: Heat a skillet over medium heat and place your wrapped creation seam-side down. Toast for about 3-4 minutes until golden brown and crisp.
- Slice and serve: Remove from the skillet, let it cool for a minute, then slice it across the middle.
Notes
Serve with extra salsa or sour cream on the side and enjoy variations like Spicy Buffalo or BBQ Chicken Crunch Wrap.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken wrap, crunch wrap, tortilla recipes, easy lunch, Mexican food