Chicken Crunch Wrap Recipe

Introduction

The Chicken Crunch Wrap is a delightful handheld meal combining tender, seasoned chicken with fresh toppings and a crispy tortilla crunch. It’s perfect for a quick lunch or casual dinner, delivering layers of flavor and texture 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 and 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 well to coat. Warm the chicken thoroughly, then shred or chop it if needed. Keep warm.
2. Step 2: Warm the flour tortillas in the microwave for about 30 seconds to make them pliable. Arrange the shredded lettuce, cheese, sour cream, salsa, and any optional toppings in separate bowls for easy assembly.
3. Step 3: Place one small corn tortilla in the center of each warmed flour tortilla to create a crunchy layer.
4. Step 4: Add a portion of the seasoned chicken on top of the corn tortilla. Then spread sour cream and salsa evenly over the chicken.
5. Step 5: Sprinkle shredded cheese and lettuce on top along with any optional add-ins you like, keeping all fillings centered on the tortilla.
6. Step 6: Fold the edges of the flour tortilla inward, overlapping them to create a sealed circular wrap enclosing all the fillings.
7. Step 7: Heat a clean skillet over medium heat. Place the wraps seam-side down and cook for 2–3 minutes until golden and crispy. Flip carefully and cook the other side until crisp and heated through.
8. Step 8: Remove from the skillet, cut in half if desired, and serve while hot for the best texture and flavor.

Tips & Variations

• For extra crispiness, lightly brush the flour tortilla edges with oil before grilling.
• Use Greek yogurt instead of sour cream for a healthier twist.
• Add guacamole or sliced avocado for creaminess and added flavor.
• Customize the filling with beans, corn, or jalapeños to suit your taste.
• If you prefer a spicier wrap, mix hot sauce into the sour cream or mayo before spreading.

Storage

Store leftover crunch wraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat or in a toaster oven until warmed through and crispy again. Avoid microwaving to keep the tortilla from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred or chop it before warming with the taco seasoning.

How do I keep the tortillas from tearing when folding?

Warming the flour tortillas until soft and pliable helps prevent tearing. Be gentle while folding and avoid overfilling the wrap.

Chicken Crunch Wrap Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Chicken Crunch Wrap is a delicious, crispy, and satisfying meal perfect for a quick lunch or dinner. Featuring seasoned chicken, crunchy corn tortillas, fresh lettuce, melted cheese, and a variety of creamy and spicy sauces all wrapped in a warm flour tortilla, it’s a Tex-Mex inspired dish that delivers flavor and texture in every bite.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 wraps 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken Filling

• 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)

Wrap Components

• 4 large flour tortillas (warmed for folding)
• 4 small corn tortillas (for crunch layer)

Toppings and Sauces

• 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. Cook Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning to the skillet. Stir well to combine and warm through for a few minutes. Once heated, shred or chop the chicken finely to prepare for filling. Keep the chicken warm while assembling the wraps.
2. Prep Station: Warm the large flour tortillas in the microwave for about 30 seconds to make them pliable and easier to fold. Lay out the shredded lettuce, shredded cheese, sour cream, salsa, and any additional toppings or sauces like hot sauce or ranch mayo in separate bowls for easy assembly.
3. Add Fillings: Place one small corn tortilla in the center of each warmed large flour tortilla. This adds a crunchy layer inside the wrap. Spoon the warm seasoned chicken evenly over the corn tortilla. Then spread sour cream and salsa on top of the chicken. Sprinkle a generous amount of shredded cheese, followed by the fresh shredded lettuce. Add any optional ingredients like tomatoes, beans, or jalapeños if desired. Keep all ingredients concentrated in the center for easy folding.
4. Fold Tortilla: Carefully fold the edges of the large flour tortilla inwards in a circular motion to completely encase the fillings. Make sure the wrap is sealed tightly to hold all the layers together and prevent filling from spilling out.
5. Grill & Serve: Heat a clean skillet over medium heat. Place the folded wrap seam-side down in the skillet to seal it. Cook for 2 to 3 minutes until the bottom turns golden brown and crispy. Carefully flip the wrap and continue cooking the other side until it is equally crispy and golden. Remove from skillet, slice in half, and serve hot with additional salsa, sour cream, or your favorite dipping sauces.

Notes

• Using warmed flour tortillas makes folding easier and prevents cracks.
• The small corn tortilla inside adds essential crunch and texture contrast.
• You can substitute sour cream with Greek yogurt for a healthier option.
• Customize the wrap with optional add-ins like guacamole, beans, or jalapeños to suit your taste.
• If preferred, cook raw chicken completely before shredding and seasoning.
• Serve immediately after grilling for best texture and flavor.

Keywords: Chicken Crunch Wrap, Tex-Mex, crispy wrap, taco seasoning, flour tortilla, corn tortilla, quick dinner