Description
Experience the ultimate layered crunch! Our Chicken Crunch Wrap seals seasoned chicken and melted Monterey Jack under a crispy tostada layer. Simple assembly, maximum flavor.
Ingredients
Scale
- 1.5 cups cooked, shredded chicken
- 4 large (10-inch) flour tortillas
- 4 small (6-inch) flour tortillas
- 4 crispy tostada shells
- 1 cup shredded Monterey Jack and Cheddar cheese blend
- 1/4 cup sour cream mixed with 1 tsp taco seasoning
- 1/2 cup finely shredded iceberg lettuce
- 2 tablespoons vegetable oil
Instructions
- Step 1: In a small bowl, mix the shredded chicken with the seasoned sour cream until coated. Lay one large flour tortilla flat on your workspace. Spoon one-quarter of the chicken mixture onto the center of the large tortilla.
- Step 2: Layer the wrap by placing one crispy tostada shell directly over the chicken mixture. Spread one-quarter of the shredded cheese over the tostada shell, followed by a light layer of shredded lettuce.
- Step 3: To seal the wrap, place one small (6-inch) flour tortilla centered over the lettuce and fillings. Fold the edges of the large tortilla inward, overlapping the folds tightly over the small tortilla to create a compact, sealed hexagonal shape.
- Step 4: Heat the vegetable oil in a large skillet or griddle over medium heat. Carefully place the finished wrap into the skillet, seam-side down first, and cook for 2-3 minutes until the surface is golden brown and the seam is sealed.
- Step 5: Flip the wrap using a spatula and cook the second side for another 2-3 minutes until the tortilla is crispy and the cheese inside is fully melted. Remove from the heat, let cool slightly, slice in half, and serve immediately.
Notes
- If preparing ahead, assemble the wraps completely, skip frying, and wrap them tightly in plastic wrap; store in the fridge for up to 24 hours before cooking.
- To restore maximum crunch, reheat leftovers in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes until the shell is crisp again and the filling is hot.
- For a complete meal, serve the warm wraps alongside a vibrant pico de gallo or a simple side of seasoned black beans and rice.
- Achieving that tight, hexagonal seal is easiest if you lightly dampen the edge of the large tortilla before folding, ensuring the seam stays closed during the crucial initial sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large wrap
- Calories: 810
- Sodium: 1550mg
- Fat: 36g
- Saturated Fat: 15g
- Trans Fat: 0.3g
- Protein: 4g