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Chipotle Chicken Crunchwrap

Chipotle Chicken Crunchwrap

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  • Total Time: 45 minutes
  • Yield: 2 servings 1x

Description

The Chipotle Chicken Crunchwrap features seasoned, charred diced chicken layered with creamy chipotle sauce, melted mozzarella cheese, fresh lettuce, tomato, and onion, all sandwiched between crispy flour tortillas with a crunchy tostada shell in the middle for extra texture and satisfaction. Perfect for lunch, dinner, or game day, this handheld meal comes together quickly and delivers bold, smoky flavors that rival any restaurant version.

Ingredients

Scale
  • 2 large flour tortillas, for the outer wrap
  • 1 small tortilla or tostada shell, for the crispy middle layer
  • 1 cup diced chicken, approximately 8 ounces
  • Salt and black pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons blended chipotle peppers in adobo sauce
  • 1/2 cup mayo, for the sauce
  • 1 tablespoon chipotle paste
  • 1/2 teaspoon garlic powder, for the sauce
  • 1/3 cup nacho cheese sauce
  • 1/4 cup sour cream
  • 1 cup shredded lettuce, loosely packed
  • 1 diced tomato, fresh and ripe
  • 1/2 diced onion, white or red onion works well
  • 1 cup shredded mozzarella cheese, or use cheddar for a different flavor

Instructions

  1. Season the Chicken: In a bowl, combine your diced chicken with salt, black pepper, paprika, garlic powder, and blended chipotle peppers in adobo sauce, stirring until the chicken is evenly coated with all the spices and peppers.
  2. Cook the Chicken: Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for 8 to 10 minutes until fully cooked through and the edges are slightly charred.
  3. Combine Sauce Ingredients: In a small bowl, whisk together mayo, chipotle paste, 1/2 teaspoon garlic powder, salt, and black pepper until completely smooth and well blended.
  4. Taste and Adjust Sauce: If you prefer a spicier sauce, add another teaspoon of chipotle paste; for a milder version, add an extra tablespoon of mayo.
  5. Warm the Tortilla: Heat a large flour tortilla in a dry skillet or over a flame for about 30 seconds per side so it becomes soft and pliable enough to fold without cracking.
  6. Layer the Base: Spread about 1/3 cup of nacho cheese sauce in the center of the warm tortilla, then add your cooked chipotle chicken, drizzle generously with chipotle sauce, and sprinkle 1/2 cup of mozzarella cheese on top.
  7. Add the Crunch: Place the small tostada shell directly over the cheese and chicken, then spread about 2 tablespoons of sour cream on top of it, followed by shredded lettuce, diced tomato, diced onion, and the remaining 1/2 cup mozzarella cheese.
  8. Seal the Wrap: Top everything with the second large flour tortilla, then carefully fold all four edges of the bottom tortilla inward and upward to completely encase the filling, creating a secure square or rectangular package.
  9. Crisp It Up: Place the Crunchwrap seam-side down onto a hot skillet or griddle over medium-high heat and cook for 3 to 4 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for another 3 to 4 minutes until equally crispy.
  10. Slice and Serve: Remove from the skillet, slice in half diagonally, and serve warm with extra chipotle sauce for dipping.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://ladysavor.com/chipotle-chicken-crunchwrap/