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Chicken Crunch Wrap Recipe

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★★★★★

4.6 from 74 reviews

This Chicken Crunch Wrap is a delicious and easy-to-make Tex-Mex inspired dish featuring seasoned chicken, crunchy corn tortilla, fresh lettuce, cheese, and tangy sauces all wrapped in a warm flour tortilla and grilled to golden perfection. Perfect for a quick lunch or casual dinner, it combines savory, crunchy, and creamy textures 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)
  • 1 cup shredded lettuce (cold and crunchy)
  • 1 cup shredded cheese (Mexican blend or cheddar)

Sauces & Extras

  • 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: Use pre-cooked chicken, either shredded or chopped, preferably breast or thighs.
  2. Reheat Chicken: Heat olive oil in a skillet over medium heat. Add the cooked chicken and sprinkle taco seasoning on top. Stir and warm through for about 3-5 minutes, then shred or chop the chicken into bite-sized pieces. Keep warm.
  3. Prepare Station: Warm large flour tortillas in the microwave for about 30 seconds to make them pliable. Arrange shredded lettuce, cheese, sour cream, salsa, and any optional toppings like tomatoes, beans, or jalapeños in separate bowls for easy assembly.
  4. Assemble Wrap: Place one small corn tortilla in the center of each warmed flour tortilla to create the crunch layer. Add a generous amount of the seasoned chicken on top of the corn tortilla. Spread sour cream and salsa over the chicken. Sprinkle shredded cheese and lettuce, along with any other optional add-ins. Keep the fillings centered to ensure easy folding.
  5. Fold Tortilla: Fold the edges of the large flour tortilla inward in a circular motion over the filling, enclosing all ingredients and sealing tightly to form a wrap.
  6. Grill Wrap: Heat a clean skillet over medium heat. Place the wrapped tortilla seam-side down in the skillet. Cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side until it is also golden and crispy, about 2 minutes more.
  7. Serve: Remove the wrap from the skillet, cut in half if desired, and serve immediately while hot and crispy.

Notes

  • Pre-cooked chicken can be grilled, rotisserie, or leftover chicken.
  • Warming the flour tortillas prevents cracking and makes folding easier.
  • If preferred, substitute sour cream with Greek yogurt for a healthier option.
  • Add extra heat by including jalapeños or hot sauce in the wrap.
  • To keep wraps warm and crispy, cook just before serving.
  • Leftover wraps can be refrigerated, and reheated in a skillet or air fryer for best texture.

Keywords: chicken crunch wrap, crunchy chicken wrap, Tex-Mex wrap, grilled chicken wrap, easy chicken recipe, chicken taco wrap

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