What makes the Chicken Crunch Wrap so delicious?

The Chicken Crunch Wrap combines tender seasoned chicken, fresh vegetables, and a soft tortilla shell with a crunch from the tostada shell or chips. It’s a perfect balance of textures and flavors in every bite!

Can I use other proteins instead of chicken?

Yes, you can substitute the chicken with beef, turkey, or vegetarian options like beans, sofritas , tofu, or sautéed mushrooms!

How do I make the crunch wrap extra crispy?

To make your wrap crispy, cook it in a skillet over medium heat with a little oil, pressing it down slightly to help the outside crisp up evenly. You can also use a panini press for an even crispier texture.

Can I make this wrap in advance?

For best results, assemble the wrap just before cooking. However, you can prep the ingredients (chicken, veggies, and sauces) in advance and store them separately in the fridge. Then, assemble and cook the wrap when ready to eat.

What kind of tortillas should I use?

Flour tortillas are typically used for crunch wraps, as they are soft and flexible. If you prefer a gluten-free version, you can use gluten-free flour tortillas or corn tortillas!

Can I make the crunch wrap vegetarian?

Yes! Replace the chicken with seasoned vegetables like sautéed bell peppers, zucchini, or black beans for a vegetarian-friendly option. Add a little cheese and avocado for extra creaminess.

How do I keep the crunch wrap from falling apart?

To keep the crunch wrap secure, be sure to fold the edges tightly after adding the filling. You can also use a toothpick to hold it together while cooking, or simply press the folded edges down in the pan.

What are some great toppings for a chicken crunch wrap?

Top your crunch wrap with fresh ingredients like sour cream, guacamole, salsa, or a drizzle of your favorite hot sauce. A handful of extra lettuce, diced tomatoes, or avocado also adds extra flavor and crunch.

Can I use a different kind of cheese?

You can substitute the cheese with your favorite kind, such as cheddar, Monterey Jack, or pepper jack. Try using vegan or skipping the cheese entirely for a non-dairy option.

How do I store leftover crunch wraps?

Store any leftover crunch wraps in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes to crisp them back up.

How can I add more flavor to the chicken?

To add more flavor to the chicken, marinate it in your favorite seasoning or sauce, such as taco seasoning, barbecue sauce, or lime and cilantro.

Can I make the crunch wrap without a tostada shell?

Yes, if you don’t have a tostada shell, you can use crushed tortilla chips or skip it altogether. The tortilla itself will still provide crunch when cooked properly.

Can I make the crunch wrap spicy?

To make your crunch wrap spicy, add jalapeños, spicy salsa, or hot sauce to the filling. You can also use spicy seasoned chicken or add some chili flakes to the chicken mixture.

How do I get the tortilla edges to fold easily?

To make folding the tortilla easier, gently heat the tortilla in the microwave for 10-15 seconds or warm it in a dry pan for a minute. This makes it more pliable and easier to fold without cracking.

Can I make the crunch wrap gluten-free?

Yes, simply use gluten-free tortillas to make this recipe gluten-free. Make sure that all sauces and ingredients you use are also gluten-free, such as the seasoning and any store-bought condiments.

Chicken Crunch Wrap [Healthy High-Protein]

Description

This chicken crunch wrap recipe features taco-seasoned chicken breast and black beans for a high-protein meal. Also stuffed with fresh pico de Gallo, shredded lettuce, a layer of both sour cream and queso, avocado slices, and a tostada which adds crunchiness to every bite! Everything is wrapped tightly in large burrito-sized tortillas and heated until golden brown on both sides.

Ingredients

Units Scale

Taco Seasoned Baked Chicken:

approximately 1.81 pounds of boneless skinless chicken breast
Siete taco seasoning (I usually use about 3/4 of the package and save the rest for tacos)
2 tablespoons extra-virgin olive oil

Pico de Gallo:

5 Roma tomatoes, diced
3 tablespoons fresh cilantro, chopped
1 jalapeno pepper (with some seeds for spicy), small dice
1/4 cup red onion, small dice
1 lime, juiced
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper

Queso (optional):

2/3 cup whole milk
1 tablespoon butter
1/2 pound white American cheese
1/4 teaspoon chipotle chili powder
1/4 teaspoon garlic powder
1/8-1/4 teaspoon fine sea salt (taste first, then add salt as needed)

Additional Ingredients:

1 cup black beans
1 cup sour cream
1 cup lettuce (romaine or iceburg), shredded or sliced
1 avocado, sliced into strips
4 large burrito-sized tortillas
4 taco-sized tortillas
4 tostadas

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Instructions

Preheat the oven to 400°F (204°C). Cut the chicken breast into 3 or 4 pieces depending on the size. Place the chicken pieces in a baking dish, drizzle with olive oil, then toss with the taco seasoning. Bake in the preheated oven for about 20 minutes (give or take a couple of minutes depending on the size of the chicken pieces). Be sure the chicken reaches an internal temperature of 165°F (73.9°C) before eating.
In the meantime, prepare the ingredients for the pico de gallo. Mix everything together in a mixing bowl and place it in the refrigerator until you’re ready to serve it.
Make the queso by melting butter with milk, then break the cheese slices up and add them a little bit at a time, stirring in between.
Prepare the rest of the ingredients. Slice the avocado, drain and rinse the black beans, slice the lettuce, and gather your sour cream. Build your chicken crunch wrap by stacking these ingredients in order on top of the large tortilla: a layer of chicken, a generous drizzle of queso, a tostada, sour cream spread on the tostada, shredded lettuce, pico de gallo, then avocado slices. Complete this process with all 4 (or store the ingredients in the refrigerator for future meals then build the chicken crunch wraps when you’re ready to eat them).
To close the chicken crunch wraps, place the smaller tortilla on top of the pile of ingredients. Now with the larger tortilla, pull one of the sides to the center (gently so the tortilla doesn’t break). Continue this process, folding the next piece over the previous until they all come together.
Heat a cast iron over medium heat. When hot, carefully place the enclosed chicken crunch wrap seam side down and cook until browned. Flip, then brown the other side.
Cut the chicken crunch wraps in half, serve, and enjoy!

Equipment

Cast Iron

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Glass Mixing Bowls

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Pots and Pans

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Notes

If you can find 12-inch burrito-sized tortillas, you won’t need the extra taco-sized tortilla in the middle because it will fold over all the ingredients. When I created this recipe, I couldn’t find any, but Walmart carries these new Sonora-style tortillas that work perfectly. If you can only find smaller (8-inch) tortillas, then get the taco-sized ones too and follow the directions as stated.
These crunch wraps are also delicious with 1 pound of 93/7 ground beef, browned in 2 tablespoons of olive oil, and the entire Siete seasoning packet (instead of chicken).
See section “Substitutions for Chicken Crunch Wrap Ingredients” in the post above for ingredient alternatives based on your preferences and dietary requirements!

Prep Time: 20
Cook Time: 24 minutes
Category: Burgers, Sandwiches, and Wraps, High-Protein, Main Dishes
Method: Oven, Stovetop
Cuisine: American