Name: Chicken Crunch Wrap Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
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

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Introduction

The Chicken Crunch Wrap is a deliciously satisfying meal that combines tender, seasoned chicken with fresh toppings wrapped in a warm tortilla. Perfect for a quick lunch or casual dinner, this crunchy, cheesy wrap is bursting with flavor and texture.

The image shows two stacked quesadilla halves on parchment paper, cut to reveal five layers inside. The outermost layer is a golden-brown toasted tortilla with a slightly crispy texture. Inside, the first layer is a thick coating of crispy, reddish-brown fried chicken pieces. This is followed by a layer of fresh, bright green shredded lettuce mixed with bits of red tomato. Next, there is a creamy white sauce, slightly dripping, adding contrast. The bottom layer is another tortilla piece, slightly soft and light brown from grilling. The background has a clean white marbled surface with a blurred white bowl in the distance. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning, stirring to combine. Warm the chicken through, then shred or chop it as desired. Keep warm.
Step 2: Warm the flour tortillas in the microwave for about 30 seconds to make them more pliable. Arrange shredded lettuce, cheese, sour cream, salsa, and any optional toppings in separate bowls for easy assembly.
Step 3: Place one small corn tortilla in the center of each warmed flour tortilla to add a crunchy layer.
Step 4: Spoon the seasoned chicken onto the corn tortilla, then spread sour cream and salsa over the top. Sprinkle shredded cheese and lettuce, along with any optional add-ins, keeping all the fillings centered.
Step 5: Carefully fold the edges of the flour tortilla inward in a circular motion to completely enclose the filling, creating a sealed wrap.
Step 6: Heat a clean skillet over medium heat. Place the wrap seam-side down in the skillet and cook for 2 to 3 minutes until golden and crispy. Flip the wrap and cook the other side until equally crisp. Remove from heat, cut in half, and serve warm.

Tips & Variations

For extra crunch, lightly toast the corn tortillas before assembling.
Try adding avocado or guacamole for creaminess and added flavor.
Use Greek yogurt instead of sour cream for a healthier option.
To make it vegetarian, swap chicken with beans or grilled vegetables.
Adjust taco seasoning to your preferred spice level or use homemade blends for better control.

Storage

Store any leftover wraps wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until crispy again, or use a microwave for a softer texture. Avoid refrigeration for more than 2 days to maintain freshness and texture.

How to Serve

The image shows a close-up of a folded, golden-brown flatbread sandwich cut in half and stacked, revealing multiple layers inside. The top and bottom layers are thin, crisp flatbread with a light toasted texture. Inside, there are crispy, breaded chicken strips with a reddish-brown coating, fresh green lettuce, and bright red tomato chunks. A creamy white sauce runs through the middle, blending with the fresh vegetable layers. The sandwich is placed on brown parchment paper over a white marbled surface, with some lettuce bits scattered around. In the background, a blurred white bowl with sauce can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

It’s best to assemble the wraps fresh to keep the tortillas crisp and the lettuce crunchy. However, you can prepare the chicken and toppings a day ahead and assemble just before serving.

What can I use if I don’t have corn tortillas?

If you don’t have corn tortillas, you can use crispy taco shells or crispy pita bread as the crunchy layer, but corn tortillas provide the traditional texture and flavor.