Description
This Healthy Chicken Crunch Wrap recipe combines tender seasoned chicken, crispy tortillas, fresh vegetables, and flavorful sauces to create a delicious and satisfying handheld meal. Perfect for a quick lunch or dinner, these wraps deliver a delightful crunch with every bite while being easy to customize with your favorite toppings.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken – shredded or chopped, breast or thighs
- 2 tablespoons olive oil – for reheating chicken
- 2 tablespoons taco seasoning – store-bought or homemade
Wrap Components
- 4 large flour tortillas – warmed for folding
- 4 small corn tortillas – for crunch layer
Fillings and Toppings
- 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 tablespoons hot sauce – optional
- 2 tablespoons ranch or chipotle mayo – optional
- Optional add-ins – tomatoes, beans, corn, jalapeños, guacamole
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning, stirring well to coat and warm through. Shred or chop the chicken further if needed. Keep warm.
- Warm Tortillas and Prep Fillings: Warm the large flour tortillas in the microwave for about 30 seconds until pliable. Arrange all fillings—including lettuce, cheese, sour cream, salsa, and optional toppings—in separate bowls for easy assembly.
- Assemble the Crunch Wrap: Place one small corn tortilla in the center of each warmed flour tortilla. Layer on the seasoned chicken, then spread sour cream and salsa evenly. Sprinkle shredded cheese and lettuce on top, adding any optional extras you like. Keep the fillings centrally located for easier folding.
- Fold the Wrap: Fold the edges of the flour tortilla inward in a circular motion, creating a sealed pocket around the fillings.
- Cook the Wrap: Heat a skillet over medium heat. Place each wrap seam-side down and cook for 2 to 3 minutes until the bottom is golden and crisp. Flip carefully and cook the other side until equally crispy and golden.
- Serve: Remove wraps from skillet, cut in half, and serve hot for best flavor and texture.
Notes
- Use cooked chicken breast or thighs based on your preference; shredded works best for easy layering.
- Warm the flour tortillas before folding to prevent cracking while folding.
- The small corn tortilla adds a desirable crunch texture in the center.
- Customize with optional add-ins like guacamole or jalapeños for extra flavor and heat.
- Cooking the wraps seam-side down first helps seal them and prevents unraveling.
- Serve immediately for best texture – the wrap is crispiest right out of the pan.
- You can substitute Greek yogurt for sour cream to reduce fat and add protein.
