Name: Chicken Crunch Wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked chicken (shredded or chopped); 1 tablespoon taco seasoning; 4 large flour tortillas (burrito size); 4 tostada shells; 1 cup shredded lettuce; 1 cup diced tomatoes; 1 cup shredded cheddar or Mexican blend cheese; 1/2 cup sour cream; 1/2 cup nacho cheese or queso sauce; 1 tablespoon olive oil or butter (for grilling)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This wrap is everything you want in a quick and hearty meal. It’s easy to customize, perfect for weeknight dinners, and a great way to use up leftover chicken. The crispy tostada in the center adds an irresistible crunch, while the grilled exterior gives it that golden, toasty finish. Better than takeout and ready in minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or chopped)
Taco seasoning
Flour tortillas (large burrito size)
Tostada shells
Shredded lettuce
Diced tomatoes
Shredded cheddar or Mexican blend cheese
Sour cream
Nacho cheese or queso sauce
Olive oil or butter (for grilling)

Directions

In a skillet over medium heat, warm the chicken and toss it with taco seasoning. Set aside.
Warm the large flour tortillas slightly to make them more pliable.
Lay a tortilla flat and layer the center with seasoned chicken, nacho cheese sauce, a tostada shell, sour cream, lettuce, diced tomatoes, and shredded cheese.
Fold the edges of the tortilla inward over the center to form a wrap, creating pleats as you go.
Carefully flip the wrap seam-side down.
In a skillet or griddle, heat a little oil or butter over medium heat.
Place the crunch wrap seam-side down and cook for 2-3 minutes until golden and sealed.
Flip and grill the other side for another 2-3 minutes until crisp.
Remove from heat, slice in half, and serve hot.

Servings and timing

This recipe makes 4 crunch wraps.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy version: Add jalapeños or use spicy queso or hot sauce.
Buffalo style: Toss chicken in buffalo sauce and replace sour cream with ranch.
BBQ twist: Use barbecue chicken, cheddar cheese, and coleslaw instead of lettuce.
Vegetarian: Substitute chicken with black beans, grilled veggies, or tofu.
Breakfast wrap: Swap chicken for scrambled eggs, bacon, and hash browns.

Storage/Reheating

To store, wrap leftovers tightly in foil or an airtight container and refrigerate for up to 3 days.
To reheat, place the crunch wrap in a skillet over medium heat and cook until warmed through and crisp. Avoid microwaving as it can make the wrap soggy.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver and adds excellent flavor to the crunch wrap.

How do I keep the wrap from falling apart?

Make sure your tortilla is large enough and warm before folding. Grill seam-side down first to seal it.

What if I don’t have tostada shells?

You can use tortilla chips or bake a small tortilla until crispy as a substitute.

Can I bake the crunch wrap instead of grilling it?

Yes, bake at 400°F for about 10-12 minutes or until golden, flipping halfway through.

What type of cheese works best?

Mexican blend, cheddar, Monterey Jack, or even pepper jack all work well in this recipe.

Can I make this wrap ahead of time?

You can prep the ingredients ahead, but it’s best to grill just before serving to maintain the crunch.

Is there a gluten-free version?

Use gluten-free tortillas and check that your tostada shells and seasonings are gluten-free.

How can I make it healthier?

Use whole wheat tortillas, low-fat cheese, Greek yogurt instead of sour cream, and lean chicken breast.

What sauce can I substitute for nacho cheese?

Queso blanco, shredded cheese, or even chipotle mayo can be used based on your preference.

Can I freeze crunch wraps?

They’re best fresh, but you can freeze assembled (not grilled) wraps. Wrap tightly, freeze, then thaw and grill when ready.

Conclusion

The Chicken Crunch Wrap is a delicious and fun way to level up your sandwich or taco game. With layers of flavor and texture in every bite, it’s sure to be a hit at dinner, lunch, or any time you need a quick and filling meal. Try it once, and it’ll become a regular in your recipe rotation.

Chicken Crunch Wrap

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Chicken Crunch Wrap is a crispy, cheesy, flavor-packed handheld meal made with seasoned chicken, fresh veggies, creamy sauce, and a tostada shell all wrapped in a grilled tortilla. Inspired by fast-food favorites, it’s perfect for a quick and satisfying meal at home.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 crunch wraps
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex
Diet: Low Lactose

Instructions

In a skillet over medium heat, warm the chicken and toss with taco seasoning. Set aside.
Warm the tortillas slightly to make them more pliable.
Lay a tortilla flat and layer the center with seasoned chicken, nacho cheese, a tostada shell, sour cream, lettuce, diced tomatoes, and shredded cheese.
Fold the edges of the tortilla inward over the center, creating pleats to form a wrap.
Carefully flip the wrap seam-side down.
Heat olive oil or butter in a skillet over medium heat.
Place the crunch wrap seam-side down and cook for 2–3 minutes until golden and sealed.
Flip and grill the other side for 2–3 more minutes until crisp.
Remove from heat, slice in half, and serve hot.

Notes

Warming the tortilla before folding makes it easier to shape.
If you don’t have tostada shells, substitute with tortilla chips or a baked mini tortilla.
Assemble wraps just before cooking to prevent sogginess.
For a vegetarian version, swap chicken for beans or grilled veggies.

Nutrition

Serving Size: 1 crunch wrap
Calories: 520
Sugar: 3g
Sodium: 950mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg