Homemade Chicken Crunch Wraps

 

I had a quantity of leftover chicken that I wanted to use up today.  I had been eyeing this recipe for Crunch Wraps Supreme for a while now.

I am not overly fond of ground beef however and so I thought I maybe could shred up my leftover chicken and use it in much the same way. 

 

The end result was actually quite delicious, although I did experience some teething pains along the way.  My tortillas were actually too small, so I had to kind of fudge some of them together to make the wraps complete.

I also didn't have any tostadas so I used tortilla chips.  

I got called away in the middle of it and so they ended up on the stove a bit longer than they should have been and so the lettuce did not stay crunchy like it should have done. 

I was tempted to call them a failure, but then I tasted one and aside from the limp lettuce, and soggy tortilla chips, I would not call these entirely a failure.

 

I also thought about not sharing them with you, but really, in the path of transparency, I thought it was a good thing for me to share them. It's important for you to know that things don't always turn out for me the way I want them to.

These were not the most attractive.  Largely due to my not having had the proper sized tortillas to use.  Also due to them sitting longer than they should have done the lettuce is not crunchy like it should have been, and the tortilla chips were no longer crunchy.

I have full confidence however that, with the right sized tortillas and with them being served right away, they would look great and be perfectly delicious. They were perfectly delicious, soggy lettuce and all.

 

WHAT YOU NEED TO MAKE HOMEMADE CHICKEN CRUNCH WRAPS

A bit of this and a bit of that.  Leftover cooked chicken being in the main.

• 4 large (12-inch) flour tortillas
• 2 cups of shredded cooked chicken
• 1 TBS Taco seasoning
• 1/2 cup nacho cheese dip (in the jar, about 1/3 of the jar)
• 16 crisp restaurant style tortilla chips
• 1/2 cup (60g) dairy sour cream
• 2 cups shredded lettuce
• 4 TBS tomato salsa
• 1 cup (120g) grated Mexican blend cheese
• 1 TBS oil

 

Do try to use the right sized tortillas.  It will make all the difference in the world as far as looks go.  I think you could also use flavored tortilla chips if you wanted to inject even more flavor into the mix.

You can add more taco seasoning if you wish. I don't like my food really spicy and so I always err on the side of caution.

 

HOW TO MAKE HOMEMADE CHICKEN CRUNCH WRAPS

They really are quite easy, even with the too small tortillas!

Shred your chicken into a bowl. Add the taco seasoning and toss together to combine. Warm your nacho cheese dip until it is the consistency of a drizzle.

Working with one tortilla at a time, place 1/4 of the chicken mixture in the center of the tortilla. Flatten it a bit but leave enough of an edge around the tortilla to fold up over it to cover.

Drizzle with 1/4 of the nacho cheese dip. Crumble 4 tortilla chips over top. Dot with 1/4 of the sour cream. Top with 1/4 of the lettuce, 1 TBS of the salsa and 1/4 of the grated cheese.

Repeat with the 3 remaining tortillas. Fold the edges of the tortillas up over the center of the tortillas, covering the filling and making it as tight as possible.

Heat the oil in a large skillet over medium high heat. Add the wraps, pleated sides down. Cook until the pleated side is golden and crisp, about 2 minutes. Carefully flip over and cook the other side until golden brown, 2 to 4 minutes. (You may only be able to cook two at a time. You can keep them warm in a low oven while you cook the other two.)

Cut in half to serve. Serve immediately with your favorite taco toppings.

 

Although these ended up not being the most attractive things, they were really quite delicious. I served them with some salsa and sour cream. I think guacamole would also be very nice.

I am always trying to come up with ways to use leftover cooked chicken.  I would not count this entirely as a loss. Given the right materials to use they would be fabulously tasty and would also look a heck of a lot nicer!

If you have leftover chicken to use up and these are not your bag, perhaps I might be able to tempt you with the following tasty ideas:

Easy BBQ Chicken Tostadas - Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Tres yummilicious!

 Chicken Dinner Poutine - Crisp chips, melting cheese, chicken, gravy, stuffing and peas.  This is such a simple thing and yet the flavors are amazing. If you are a fan of the Canadian dish called Poutine, then you best prepare yourself to fall in love because this is one of the tastiest versions I have ever eaten! 

 

Yield: 4 crunch wraps

Author: Marie Rayner

Homemade Chicken Crunch Wraps

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A down sized and adapted recipe which ended up tasting fabulously delicious. Homemade and healthy! Quantities are for two people but can certainly be doubled

Ingredients

• 4 large (12-inch) flour tortillas
• 2 cups of shredded cooked chicken
• 1 TBS Taco seasoning
• 1/2 cup nacho cheese dip (in the jar, about 1/3 of the jar)
• 16 crisp restaurant style tortilla chips
• 1/2 cup (60g) dairy sour cream
• 2 cups shredded lettuce
• 4 TBS tomato salsa
• 1 cup (120g) grated Mexican blend cheese
• 1 TBS oil

Instructions

1. Shred your chicken into a bowl. Add the taco seasoning and toss together to combine.
2. Warm your nacho cheese dip until it is the consistency of a drizzle.
3. Working with one tortilla at a time, place 1/4 of the chicken mixture in the center of the tortilla. Flatten it a bit but leave enough of an edge around the tortilla to fold up over it to cover.
4. Drizzle with 1/4 of the nacho cheese dip. Crumble 4 tortilla chips over top. Dot with 1/4 of the sour cream. Top with 1/4 of the lettuce, 1 TBS of the salsa and 1/4 of the grated cheese.
5. Repeat with the 3 remaining tortillas. Fold the edges of the tortillas up over the center of the tortillas, covering the filling and making it as tight as possible.
6. Heat the oil in a large skillet over medium high heat. Add the wraps, pleated sides down. Cook until the pleated side is golden and crisp, about 2 minutes. Carefully flip over and cook the other side until golden brown, 2 to 4 minutes. (You may only be able to cook two at a time. You can keep them warm in a low oven while you cook the other two.)
7. Cut in half to serve. Serve immediately with your favorite taco toppings.

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