Description
A crispy, melty Nacho Chicken Crunchwrap filled with seasoned shredded chicken, crunchy tortilla chips, cheddar cheese, sour cream, and fresh veggies all folded into a golden grilled tortilla wrap. It’s bold, satisfying, and perfect for any Tex-Mex craving.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups cooked shredded chicken
- 1 cup tortilla chips
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup sour cream
- 1 tablespoon olive oil or butter (for greasing skillet)
Instructions
- Preheat Your Equipment: Heat a large skillet or griddle over medium heat and lightly grease it with oil or butter.
- Combine Ingredients: In a bowl, toss shredded chicken with a pinch of taco seasoning if desired. Prepare all fillings ahead of time.
- Prepare Your Cooking Vessel: Ensure the skillet is evenly heated and ready for grilling.
- Assemble the Dish: Place tortilla flat and layer chicken, cheese, chips, lettuce, tomatoes, and sour cream in the center. Fold the edges in to create a hexagon.
- Cook to Perfection: Place the wrap seam-side down in the skillet. Cook 2–3 minutes per side until golden and crisp.
- Finishing Touches: Let the Crunchwrap rest for a minute before slicing.
- Serve and Enjoy: Cut in half and serve with your favorite dips or sides.
Notes
- Use warm tortillas to prevent cracking.
- Double the tortilla if needed for extra-large wraps.
- Press down gently while cooking to ensure even crisping.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crunchwrap, nacho chicken, Tex-Mex, easy wrap recipe, tortilla wrap, skillet wrap