Description
How to make a crispy Chicken Crunch Wrap with seasoned chicken, cheesy sauce, and a crunchy tortilla that’s better than takeout and ready fast.
Ingredients
Scale
- Base Components:
- 1.5 lbs boneless, skinless chicken breasts
- 4–6 large (10–12 inch) flour tortillas
- 4–6 small (6-inch) flour tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 4–6 flat tostada shells
- 1/2 cup sour cream (or plain Greek yogurt)
- Flavor Builders:
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- Seasonings & Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh Toppings:
- 1 cup shredded Romaine lettuce
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep Chicken: Dice boneless, skinless chicken breasts into small pieces. Dice the yellow onion and mince the garlic cloves. Season the chicken generously with chili powder, cumin, salt, and pepper. This ensures your Chicken Crunch Wrap filling is flavorful from the start.
- Cook Filling: In a large skillet, cook the seasoned chicken until browned and cooked through. Add the diced onion and minced garlic, cooking until softened, about 3-5 minutes. Stir in the green chiles, chicken broth, and lime juice. Simmer until the sauce thickens slightly.
- Shred Chicken: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet with the flavorful sauce. Mix well to thoroughly coat every piece, ensuring it’s infused with flavor for your ultimate Chicken Crunch Wrap.
- Warm Tortillas: Lightly warm both large and small flour tortillas in a dry skillet or microwave for 10-15 seconds. This makes them pliable and easier to fold without tearing. A flexible tortilla is key for a perfect, mess-free crunch wrap.
- Assemble Wraps: Lay a large tortilla flat. Spread sour cream, then add chicken filling, shredded cheese, and a flat tostada shell. Top with more cheese, lettuce, cilantro, and finally, a small tortilla. Carefully fold the edges of the large tortilla over the small one.
- Crisp Wraps: Heat a large skillet over medium-high heat with a little oil. Place each assembled Chicken Crunch Wrap seam-side down. Cook for 3-5 minutes per side, until golden brown and crispy, and the cheese inside is perfectly melted.
- Serve Hot: Once cooked, immediately remove the crispy Chicken Crunch Wrap from the skillet. Cut each one in half for easier handling and presentation. Serve them warm with extra sour cream or your favorite salsa on the side. Enjoy this homemade perfection!