Chicken Crunch Wrap
This homemade chicken crunch wrap is crispy on the outside, creamy and cheesy inside, and packed with flavorful chicken, fresh vegetables, and a crunchy tostada layer. Easy, quick, and perfect for any meal.
Ingredients
- 2 cups chicken breast cooked, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup cheddar cheese shredded
- 4 large flour tortillas
- 4 tostada shells
- 1 cup lettuce shredded
- 1/2 cup tomatoes diced
- 1/2 cup nacho cheese sauce
- 1 tablespoon butter or oil
Instructions
- In a bowl, mix shredded chicken with mayonnaise, sour cream, garlic powder, onion powder, paprika, salt, and black pepper until creamy and well coated.
- Warm flour tortillas slightly so they become soft and flexible.
- Place one tortilla on a flat surface and add the creamy chicken mixture in the center.
- Top with shredded cheddar cheese, lettuce, tomatoes, and nacho cheese sauce.
- Place a tostada shell or crispy tortilla round on top of the filling.
- Fold the tortilla edges inward carefully to fully seal the wrap.
- Heat butter or oil in a pan and cook the wrap seam side down first.
- Cook for 2 to 3 minutes per side until golden brown and crispy.
- Remove, rest for one minute, slice, and serve warm.
Notes
- This chicken crunch wrap is best served fresh right after cooking for maximum crispiness.
- Do not let the wrap sit too long after frying, or the tortilla may soften.
- The tostada layer is essential for the signature crunch texture, so do not skip it unless needed.
- Keep fillings centered on the tortilla to make folding easier and prevent tearing.
- Warm tortillas slightly before assembling to avoid cracking while folding.