Chicken Crunch Wrap
The Chicken Crunch Wrap has become one of my go-to recipes when I’m craving something hearty yet fun. It’s a delightful marriage of textures, combining juicy chicken with a satisfying crunch from a tostada shell, all wrapped snugly in a flour tortilla. Perfect for a busy weeknight or a laid-back family gathering, this recipe is not just quick to whip up but also packs a flavorful punch that everyone will love.
Why you’ll love this dish
There are countless reasons to give the Chicken Crunch Wrap a try. For starters, it’s incredibly versatile: you can customize the fillings based on your family’s preferences. It’s budget-friendly, too, because it uses simple ingredients that won’t break the bank. This is the kind of meal that pleases picky eaters and busy parents alike, making it ideal for weeknight dinners or even casual get-togethers. Not to mention, it’s finger food at its finest, making it easy for little ones to dive right in!
"This wrap was a hit with my family! It’s quick, satisfying, and now a staple in our weekly meal plan." – Sarah J.
Step-by-step overview
Creating the Chicken Crunch Wrap is surprisingly simple! You’ll start by seasoning and cooking the chicken, then layering on your chosen toppings before folding and cooking the wrap until it’s golden and crispy. This easy process ensures you’ll have dinner on the table in no time while keeping clean-up minimal.
What you’ll need
Gather these items to make your Chicken Crunch Wrap:
- 2 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tostada shell
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup salsa
- Oil for cooking
Feel free to switch up the cheese or add other veggies like bell peppers or avocado to kick it up a notch!
Step-by-step instructions
- In a skillet, heat a bit of oil over medium heat. Season the chicken with taco seasoning and cook until it’s fully cooked through. Once done, shred the chicken and set it aside.
- In another skillet, warm a tortilla over medium heat.
- In the center of the tortilla, layer one cup of cheese, the shredded chicken, tostada shell, shredded lettuce, diced tomatoes, sour cream, and salsa.
- Fold the tortillas over the filling from the sides, creating a wrapped shape.
- Cook the wrapped crunch wrap in the skillet until both sides are golden and crispy, about 2-3 minutes per side.
- Remove from the skillet, slice in half if desired, and serve warm.
Best ways to enjoy it
Serve your Chicken Crunch Wrap with a side of guacamole or tortilla chips for a complete meal. You can even make a fresh corn salsa or a side salad to lighten things up. It’s great for personalizing—each person can add extra salsa or sour cream as they please.
Keeping leftovers fresh
To ensure your Chicken Crunch Wrap stays delicious, store any leftovers in an airtight container in the refrigerator. For best results, consume within 2-3 days. You can also freeze unwrapped crunch wraps for up to a month. Just make sure to reheat thoroughly before serving!
Helpful cooking tips
- For extra crunch, consider adding some crispy bacon bits or sliced jalapeños to the filling.
- Make sure to warm your tortillas before wrapping; this prevents tearing and ensures everything stays together beautifully.
- If you’re short on time, shredded rotisserie chicken makes a fantastic substitute for the cooked chicken breasts.
Creative twists
Don’t be afraid to play around with flavors! You could switch the chicken for beef or turkey, or even make it vegetarian by using black beans and grilled veggies. The options are endless—add a splash of hot sauce for some heat, or use different types of cheese to change the flavor profile.
Common questions
-
What’s the prep time?
Prep time for the Chicken Crunch Wrap is about 10-15 minutes, with an extra 10-15 minutes for cooking. -
Can I substitute ingredients?
Absolutely! Replace the chicken with shredded beef, ground turkey, or roasted veggies for a different twist. -
How should I store leftovers?
Store them in an airtight container in the fridge for up to 3 days or freeze unwrapped crunch wraps for a month. Just make sure to heat thoroughly when ready to eat.
Enjoy crafting your Chicken Crunch Wrap, and let it become a cherished part of your home cooking repertoire!
Chicken Crunch Wrap
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 packet taco seasoning
- 4 large flour tortillas
- 1 cup shredded cheese cheddar or Mexican blend
- 1 piece tostada shell
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup salsa
- Oil for cooking
Instructions
Preparation
- In a skillet, heat a bit of oil over medium heat. Season the chicken with taco seasoning and cook until it’s fully cooked through. Once done, shred the chicken and set it aside.
- In another skillet, warm a tortilla over medium heat.
- In the center of the tortilla, layer one cup of cheese, the shredded chicken, tostada shell, shredded lettuce, diced tomatoes, sour cream, and salsa.
- Fold the tortillas over the filling from the sides, creating a wrapped shape.
- Cook the wrapped crunch wrap in the skillet until both sides are golden and crispy, about 2-3 minutes per side.
- Remove from the skillet, slice in half if desired, and serve warm.
