Description
A delicious handheld meal combining the crunch of a taco shell with the comfort of a burrito, featuring seasoned chicken, fresh vegetables, and a creamy sauce.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas (12-inch diameter)
- 4 small flour tortillas (6-inch diameter) or 4 crispy taco shells
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 2 cups iceberg lettuce, shredded
- 1 large tomato, diced
- 1/4 cup red onion, finely diced
- 1 avocado, sliced (optional)
- 2 tablespoons vegetable oil for cooking
Instructions
- In a medium bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper to create seasoning.
- Toss chicken pieces with olive oil and the seasoning blend. Cook in a skillet over medium-high heat for 8-10 minutes until golden brown and cooked through.
- In a small bowl, whisk together sour cream, mayonnaise, and lime juice to prepare the creamy sauce.
- While chicken cooks, prepare toppings: shred lettuce, dice tomato, and finely dice red onion.
- Warm large tortillas in a dry skillet for 30 seconds per side.
- If using, heat small tortillas until golden. Alternatively, use crispy taco shells.
- On a large tortilla, spread 2 tablespoons of creamy sauce, then layer chicken, crispy tortilla or taco shell piece, cheese, lettuce, tomato, onion, and avocado.
- Fold the tortilla over the filling in pleats to create a sealed packet.
- Cook the wrapped crunch wrap seam-side down in a skillet with vegetable oil for 2-3 minutes until golden brown. Flip and cook the other side.
- Serve immediately while crispy.
Notes
Customize the heat level by adjusting cayenne pepper or adding jalapeños. Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 485
- Sugar: 2g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg