I love a good weeknight fix and my Chicken Crunch Wrap fits the bill. I make it fast, and it gives you a crunchy tostada bite inside a soft tortilla for great texture and flavor. If you want a spicy twist, try my Thai chicken wrap with crunchy slaw for a different kind of crunch: Thai chicken wrap with crunchy slaw.
Dad James always asked for extra salsa, Mom Eva liked hers mild, and Sister Jennifer claimed the last bite every time.
Gathering Your Ingredients
- 1 lb cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large tortillas
- 4 tostada shells
- 1 cup lettuce, chopped
- 1 tomato, diced
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 tsp taco seasoning
- Oil for cooking
I often use store rotisserie chicken to save time, and if you crave extra garlic and cheese try my take on cheesy garlic chicken wraps: my cheesy garlic chicken wraps.
The Tools That Help
I keep this simple: a medium bowl, a skillet, a spatula, a sharp knife, and a plate. A nonstick pan helps the wrap brown evenly.
The Step-by-Step Process
- Combine the shredded chicken with taco seasoning in a bowl.
- Lay a tortilla flat and place a tostada shell in the center.
- Layer the tostada with shredded chicken, cheese, lettuce, tomato, sour cream, and salsa.
- Fold the edges of the tortilla over the filling to form a tight wrap.
- Heat a thin layer of oil in a skillet over medium heat.
- Place the wrap seam-side down in the hot skillet.
- Cook until the bottom is golden brown, then flip and brown the other side.
- Remove the wrap, slice in half, and serve warm.
Lighter, Healthier Touches
Use low-fat sour cream, whole-wheat tortillas, and extra lettuce for bulk without many calories. You can also skip the tostada shell for fewer carbs. For a rich, savory swap try the flavor ideas I use in my cheesy garlic chicken wraps: cheesy garlic chicken wraps.
Perfect Pairings
Serve with fresh pico de gallo, guacamole, or a crisp salad. Tortilla chips and lime wedges work well. For drinks I like iced tea or a light lager.
Common Stumbles to Avoid
Do not overstuff the wrap or it will not fold cleanly. Use a dry tostada shell so the wrap stays crunchy. Cook on medium heat so the wrap browns without burning.
Storing Your Creation
Cool the wraps fully, then wrap in foil or place in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet to keep the outside crisp.
A Final Warm Word
I hope this Chicken Crunch Wrap becomes a family favorite in your home too. I make them when I want comfort food that still feels fun and fresh.
Answering Your Questions
Can I make the Chicken Crunch Wrap ahead?
Yes. Assemble and wrap them, then refrigerate for up to 24 hours before cooking. Cook from chilled, adding a minute or two to the skillet time.
How can I keep the Chicken Crunch Wrap crispy?
Cook on medium heat and avoid steaming by not covering the pan. Reheat in a skillet instead of a microwave to keep the shell crisp.
Can I make the Chicken Crunch Wrap vegetarian?
Yes. Swap the chicken for seasoned beans, tofu, or a spiced mix of grilled vegetables for a tasty meat-free version.
Print
Chicken Crunch Wrap
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and delicious weeknight meal featuring a crunchy tostada inside a soft tortilla.
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large tortillas
- 4 tostada shells
- 1 cup lettuce, chopped
- 1 tomato, diced
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 tsp taco seasoning
- Oil for cooking
Instructions
- Combine the shredded chicken with taco seasoning in a bowl.
- Lay a tortilla flat and place a tostada shell in the center.
- Layer the tostada with shredded chicken, cheese, lettuce, tomato, sour cream, and salsa.
- Fold the edges of the tortilla over the filling to form a tight wrap.
- Heat a thin layer of oil in a skillet over medium heat.
- Place the wrap seam-side down in the hot skillet.
- Cook until the bottom is golden brown, then flip and brown the other side.
- Remove the wrap, slice in half, and serve warm.
Notes
Use low-fat sour cream, whole-wheat tortillas, and extra lettuce for a lighter option. Avoid overstuffing the wrap for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken wrap, crunch wrap, quick meal, weeknight dinner