Why You’ll Love This Recipe
This wrap is the perfect combination of creamy, crispy, cheesy, and savory. It’s easy to make with basic ingredients, and you can prep the components ahead of time for quick assembly. The contrast between the soft tortilla and the crunchy inner layer makes every bite exciting. Plus, it’s endlessly versatile—you can tweak the fillings to fit your preferences or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast or thighs, shredded or chopped
- Large flour tortillas (burrito-size)
- Small corn tortillas or tortilla chips (for the crunch layer)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Shredded lettuce
- Diced tomatoes
- Guacamole or sliced avocado (optional)
- Taco seasoning or your favorite spice blend
- Olive oil or cooking spray (for toasting)
Directions
- In a skillet over medium heat, warm the cooked chicken with taco seasoning until heated through.
- Lay a large flour tortilla flat. In the center, layer in this order: a spoonful of chicken, shredded cheese, sour cream, salsa, tortilla chips or a crisp corn tortilla, lettuce, diced tomatoes, and any additional toppings.
- Fold the edges of the flour tortilla up and over the center to form a sealed hexagon shape.
- Heat a clean skillet over medium heat and lightly coat with olive oil or spray.
- Place the crunch wrap seam-side down and cook for 2–3 minutes, pressing gently until golden and sealed. Flip and toast the other side for another 2–3 minutes.
- Serve hot with extra salsa, guacamole, or a squeeze of lime.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Make it spicy with jalapeños, hot sauce, or spicy salsa.
- Use ground chicken or rotisserie chicken for convenience.
- Add black beans or corn for extra flavor and fiber.
- Use whole wheat or gluten-free tortillas if preferred.
- Swap in a plant-based protein to make it vegetarian.
Storage/Reheating
For best results, store each component separately and assemble just before serving.
If you have leftovers, wrap the crunch wrap in foil and refrigerate for up to 2 days.
Reheat in a skillet or toaster oven to restore crispiness—avoid the microwave, which can make it soggy.
FAQs
Can I use store-bought taco seasoning?
Yes, it works great. You can also make your own with chili powder, cumin, garlic powder, and paprika.
How do I keep the wrap from falling apart?
Use a large enough tortilla, don’t overfill, and always toast seam-side down first to help it seal.
Can I make this ahead of time?
Assemble and wrap them in foil, then cook just before serving for best texture.
Is there a low-carb version?
Use a low-carb tortilla and skip the chips or use a thin slice of cheese as the crunch layer.
Can I bake instead of pan-fry?
Yes, bake at 400°F (200°C) for about 10–12 minutes, flipping halfway through.
What’s the best cheese for melting?
Cheddar, Monterey Jack, or a Mexican blend all melt well and add great flavor.
Can I freeze chicken crunch wraps?
It’s not recommended as the fresh veggies and crunch layer won’t reheat well. Freeze the chicken and prep fresh when ready.
Can I make this dairy-free?
Yes, use dairy-free cheese and a plant-based yogurt or sour cream alternative.
What sides go well with this wrap?
Try it with chips and salsa, a simple salad, or roasted sweet potatoes.
What kind of chicken works best?
Grilled, roasted, or rotisserie chicken all work well—just season for flavor and shred or chop for easy wrapping.
Conclusion
The Chicken Crunch Wrap is a delicious, easy-to-make meal that hits all the right notes—crispy, cheesy, creamy, and full of bold flavor. Whether you’re feeding a family, looking for a fun twist on taco night, or craving a healthier take on fast food, this recipe is a guaranteed hit. Quick to prepare and endlessly customizable, it’s sure to become a regular favorite in your meal rotation.
PrintChicken Crunch Wrap
The Chicken Crunch Wrap is a crispy, cheesy, and savory handheld meal filled with seasoned chicken, fresh toppings, and a crunchy layer all wrapped in a golden-toasted tortilla. A healthier, customizable version of the fast-food favorite made easily at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 wraps
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 2 cups cooked chicken breast or thighs, shredded or chopped
- 4 large flour tortillas (burrito-size)
- 4 small corn tortillas or 1 cup tortilla chips
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa or pico de gallo
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup guacamole or sliced avocado (optional)
- 1 tbsp taco seasoning
- 1 tbsp olive oil or cooking spray (for toasting)
Instructions
- In a skillet over medium heat, warm the cooked chicken with taco seasoning until heated through.
- Lay a large flour tortilla flat. In the center, layer: seasoned chicken, shredded cheese, sour cream, salsa, tortilla chips or corn tortilla, lettuce, tomatoes, and any optional toppings like guacamole.
- Fold the edges of the tortilla up and over the center to form a sealed wrap.
- Heat a clean skillet over medium heat and lightly coat with olive oil or spray.
- Place the crunch wrap seam-side down and cook for 2–3 minutes, pressing gently until golden and sealed. Flip and toast the other side for another 2–3 minutes.
- Serve hot with extra salsa, guacamole, or a squeeze of lime if desired.
Notes
- Don’t overfill the wrap to prevent tearing during folding and cooking.
- For extra crunch, use a full crisped corn tortilla instead of chips.
- Customize with beans, corn, or jalapeños for extra flavor and texture.
- Toast seam-side down first to help the wrap seal properly.
Nutrition
- Serving Size: 1 crunch wrap
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
