Description
How to make the ultimate Chicken Crunch Wrap with seasoned chicken, crispy tostadas, and creamy sauce that your family will love more than takeout.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 8 large (10-inch) flour tortillas
- 4–6 corn tostadas
- 2 cups shredded Mexican blend cheese
- 1 (16-ounce) can refried beans, warmed
- Creamy & Fresh Fillings:
- 1/2 cup sour cream
- 1/2 cup salsa (mild or medium)
- 1 cup shredded lettuce
- 1 large tomato, diced
- Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Toppings & Garnish:
- 1 large avocado, sliced or mashed
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook Chicken: Cut chicken breasts into 1/2-inch pieces. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until browned and cooked through, about 5-7 minutes. This creates the flavorful core.
- Prep Fillings: Warm the refried beans on the stovetop or in the microwave until spreadable. In a small bowl, combine sour cream and salsa for your creamy sauce. Shred lettuce and dice the tomato for fresh layers in your Chicken Crunch Wrap.
- Prepare Tortillas: Lay out your large flour tortillas. Cut four smaller circles (about 6-inch diameter) from additional tortillas or use small tortillas. These will serve as the inner top layer, ensuring a secure and neat fold for the ultimate crunch wrap.
- Build Layers: Spread a layer of warm refried beans onto the center of a large tortilla. Top with a generous portion of the seasoned chicken, then place a crispy corn tostada directly on top of the chicken layer for that essential crunch.
- Assemble Wrap: On the tostada, add shredded Mexican blend cheese, lettuce, diced tomato, and a dollop of the sour cream-salsa mixture. Place one of your smaller tortilla circles on top of the fillings. Carefully fold the edges of the large tortilla inwards to seal.
- Sear Wraps: Heat a large skillet over medium heat. Place each assembled Chicken Crunch Wrap seam-side down in the hot skillet. Cook for 3-4 minutes per side, until golden brown and perfectly crispy. This step gives the signature texture.
- Garnish & Serve: Once golden, remove the Chicken Crunch Wrap from the skillet. Slice in half to reveal the delicious layers. Garnish with fresh avocado slices or mashed avocado and chopped cilantro. Serve immediately and enjoy your homemade delight!
Notes
Always use the small inner tortilla circle to secure fillings, preventing a messy explosion during folding.
Store cooled Chicken Crunch Wraps in an airtight container in the refrigerator for up to 3-4 days.
Ground turkey or beef works well for the seasoned filling; cook through and drain excess fat before assembling.
Serve hot, sliced in half, garnished with avocado and cilantro, alongside Mexican rice or a crisp green salad.
Prep seasoned chicken, refried beans, and sauce up to two days ahead; assemble and sear just before serving.
**Allergy Information:** Dairy, Gluten