Description
Dive into our Chicken Crunch Wrap! Experience crispy tostadas, rich seasoned chicken, and gooey cheese fused into one irresistible, easy-to-make package.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 large flour tortillas (10–12 inch size)
- 4 tostada shells
- 1.5 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon vegetable oil
- 1 cup shredded lettuce
Instructions
- Step 1: In a medium bowl, combine the shredded chicken with the taco seasoning and 1/4 cup of the sour cream. Mix well to ensure the chicken is evenly coated. Set aside.
- Step 2: Lay one large flour tortilla flat on a clean surface. Spread 1/4 of the chicken mixture in the center of the tortilla, leaving a border around the edge. Sprinkle 1/4 of the shredded cheese over the chicken.
- Step 3: Place one tostada shell directly on top of the cheese layer. Spread the remaining 1/4 cup of sour cream evenly over the tostada. Add 1/4 of the shredded lettuce on top of the sour cream, then sprinkle with another 1/4 of the shredded cheese.
- Step 4: Place a small flour tortilla (or a second tostada shell for extra crunch) on top of the lettuce and cheese layers. Carefully fold the edges of the large flour tortilla inwards towards the center, overlapping them to completely enclose the filling and form a hexagonal or octagonal shape, sealing the crunch wrap.
- Step 5: Heat the vegetable oil in a large non-stick skillet over medium heat. Carefully place the crunch wrap seam-side down into the hot skillet. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
- Step 6: Flip the crunch wrap over and cook for another 3-4 minutes on the other side, or until golden brown and the cheese is melted. Remove from the skillet, let rest for a minute, then slice in half and serve immediately.
Notes
- For best crispiness, crunch wraps are truly best enjoyed fresh, but if you have leftovers, wrap them individually in foil and store in the fridge for up to 2 days.
- To bring back that wonderful crunch, reheat your wrapped crunch wrap in a toaster oven or air fryer at 350°F (175°C) for 8-10 minutes, or in a dry skillet over medium heat until warmed through and golden.
- Serve these delightful crunch wraps with a side of fresh salsa, creamy guacamole, or an extra dollop of sour cream to enhance all those fantastic flavors.
- For easier folding and to prevent any tearing, gently warm your large flour tortillas in the microwave for about 10-15 seconds before assembling; it makes them much more pliable!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 840
- Sodium: 1295mg
- Fat: 44g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Protein: 3g