A crispy, cheesy chicken crunch wrap that’s packed with flavor and perfect for lunch or dinner. With a combination of shredded chicken, spices, and melty cheese, it’s a crowd-pleaser that’s simple to make at home.
Why You’ll Love This Recipe
This chicken crunch wrap is quick to prepare, loaded with bold flavors, and has a satisfying crunch in every bite. It’s versatile enough for meal prep, easy to customize with your favorite toppings, and perfect for both kids and adults who love cheesy, savory wraps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded
1 teaspoon chili powder
1 teaspoon smoked paprika
4 large flour tortillas
1 cup shredded cheddar cheese
½ cup sour cream
½ cup shredded lettuce
½ cup diced tomatoes
¼ cup sliced jalapeños (optional for spice)
2 tablespoons vegetable oil
Salt and pepper to taste
Directions
In a medium bowl, combine shredded chicken, chili powder, smoked paprika, salt, and pepper. Mix well until the chicken is evenly coated with the spices.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken mixture and sauté for 3–4 minutes until warmed through. Remove from heat.
Lay out a tortilla on a clean surface. Spread 2 tablespoons of sour cream in the center. Add a layer of shredded lettuce and diced tomatoes.
Spoon about ½ cup of the seasoned chicken onto the tortilla. Top with ¼ cup shredded cheddar cheese and jalapeños if using.
Fold the sides of the tortilla over the filling, then roll tightly to form a wrap.
Heat the remaining tablespoon of oil in the skillet over medium heat. Place the wrap seam-side down in the skillet. Cook for 2–3 minutes per side until golden brown and crispy, and the cheese has melted.
Remove from the skillet, let cool slightly, slice in half, and serve immediately.
Servings and timing
Servings: 4 wraps
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Use rotisserie chicken for a quicker option.
Swap cheddar cheese for mozzarella or pepper jack for different flavor profiles.
Add avocado slices or guacamole for creaminess.
For a spicier version, add hot sauce or extra jalapeños.
Make it vegetarian by substituting chicken with crispy tofu or beans.
Storage/Reheating
Store leftover wraps in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over low heat or in an air fryer for 2–3 minutes to restore the crispiness.
Avoid microwaving if you want to maintain the crunchy texture.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked or rotisserie chicken works perfectly and saves time.
Can I make this wrap ahead of time?
You can assemble the wraps ahead, but for best results, cook them just before serving to keep them crispy.
Can I freeze the wraps?
It’s not recommended to freeze as the tortilla may become soggy after thawing.
What cheese works best in this wrap?
Cheddar, mozzarella, or pepper jack are ideal choices for melting and flavor.
Can I make this gluten-free?
Yes, use gluten-free tortillas instead of regular flour tortillas.
How can I make this wrap spicier?
Add jalapeños, hot sauce, or cayenne pepper to the chicken mixture.
Is it possible to make this wrap vegetarian?
Yes, substitute chicken with beans, tofu, or a plant-based chicken alternative.
Can I use whole wheat tortillas?
Absolutely, whole wheat tortillas add a nutty flavor and extra fiber.
How long will leftovers stay crispy?
Reheated in a skillet or air fryer, wraps remain crispy for a few hours, but they’re best eaten fresh.
Can I add other veggies?
Yes, bell peppers, onions, or corn can be added for extra crunch and flavor.
Conclusion
This chicken crunch wrap is a simple, flavorful, and satisfying meal that’s perfect for any day of the week. Its crispy exterior, cheesy interior, and well-seasoned chicken make it a family favorite that’s sure to be requested again and again.
A crispy, cheesy chicken crunch wrap filled with seasoned shredded chicken, fresh veggies, and melted cheddar cheese, pan-seared to golden perfection for a satisfying lunch or dinner.
Total Time:20 minutes
Yield:4 wraps
Ingredients
2 cups cooked chicken breast, shredded
1 teaspoon chili powder
1 teaspoon smoked paprika
4 large flour tortillas
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup sliced jalapeños (optional)
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Instructions
In a medium bowl, combine shredded chicken, chili powder, smoked paprika, salt, and black pepper. Mix until evenly coated.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the seasoned chicken and sauté for 3–4 minutes until heated through. Remove from heat.
Lay one tortilla flat on a clean surface. Spread 2 tablespoons sour cream in the center. Top with shredded lettuce and diced tomatoes.
Add about 1/2 cup of the warm chicken mixture on top. Sprinkle with 1/4 cup shredded cheddar cheese and jalapeños if using.
Fold the sides of the tortilla toward the center, then roll tightly to form a sealed wrap.
Heat the remaining tablespoon of oil in the skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes per side until golden brown and crispy and the cheese has melted.
Remove from skillet, let cool slightly, slice in half, and serve immediately.
Notes
Use rotisserie chicken for a quicker preparation.
Cook seam-side down first to keep the wrap sealed.
For extra crispiness, press gently with a spatula while cooking.
Reheat in a skillet or air fryer to maintain crunch.
Avoid microwaving if you want to keep the tortilla crispy.
