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Chicken Crunch Wrap Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/chicken-crunch-wrap-recipe/