Ready to fire up the griddle and make a chicken crunchwrap right in your backyard? They are exactly what everyone is talking about: crispy, cheesy, and hot off the griddle. Best of all, you can customize and season them to everyone’s liking.
Why this recipe works
No need to run to the drive-thru to satisfy your craving.
- Each layer is customizable.
- Quick and easy on the griddle.
- Tender and flavorful chicken.
- Healthy-ish comfort food.
- My favorite, it’s all done in one spot, so not many dishes.
Jump to:
- Why this recipe works
- Ingredients
- Variations
- How to make a chicken crunchwrap on the griddle
- How to assemble a chicken crunchwrap: an overview
- Top tips for making a chicken crunchwrap on the griddle
- 5 different sauces you can add to a chicken crunchwrap
- Chicken recipes for the crunchwrap
- Equipment
- How to store leftovers
- More griddle recipes
- FAQ
- Chicken crunchwrap
- Food Safety
What makes the chicken crunchwrap the perfect recipe, no matter your experience on the griddle, is its versatility. We combine simple ingredients and show how to assemble them. When you think about it, a crunchwrap is the perfect balance of simplicity, flavor, and crispiness.
Let’s take a quick look at what we need and how we made this recipe. You can then scroll down to the bottom of the post to print the recipe with a whole lot more details.
Ingredients
Don’t overthink the ingredients in this recipe. It is the perfect combination of simple ingredients that brings big flavors.
- Tortillas (burrito and street taco size): To make wrapping easier, I used two different sized tortillas. The burrito is the base, then the smaller street taco goes on top of the fillings. This makes it a breeze to fold the burrito tortilla over the smaller one.
- Tostadas: Perfectly placed in the middle, the tostada adds a fun, crunchy texture to the wrap.
- Chopped chicken: Use any chicken you have on hand, rotisserie, leftover shredded chicken, or store bought chicken. If you prefer cooking the chicken from scratch, I have a few recipes listed below.
- Seasoning: We kept it simple: salt, garlic, and paprika. You can use any seasoning or spice blend you like.
- Sour cream: The classic addition for its distinct flavor. You could also use guacamole.
- Queso: Use your favorite or change it up with a spicy or white queso.
- Lettuce: Finely chopped.
- Bell peppers: We chopped small pieces of red peppers, but you can use tomatoes, avocado, onions, and cucumbers.
You may be wondering, “Well, that’s great, but how much of each ingredient do I need?” Don’t worry, I got you covered, I put all the details in the recipe card at the end of the post. This way, you can print it and have it on hand when you are ready to cook.
Variations
The beauty of the chicken crunchwrap is how versatile this recipe is. Whether you prefer spicy, cheesy, or have a picky eater, adjust the recipe to your liking. It is one of my favorite recipes to experiment with for new flavors and spice combinations.
So if you want your chicken crunchwrap to be more:
- Spicy: Season the chicken with a pinch of chili powder and add some finely chopped jalapeno peppers with the lettuce.
- Kid-approved: When warming up the chicken, add some bacon bits. Substitute the queso with shredded Colby Jack.
- Deluxe: Sauté some mushrooms and onions, add them to the chicken mixture, then sprinkle some fresh grated Parmigiano before wrapping. Oh, don’t forget to top the vegetables with homemade guacamole too.
How to make a chicken crunchwrap on the griddle
Cooking on the griddle is all about efficiency. Everything is cooked in one place, or I like to call it “one-spot wonder”. Leaving fewer dishes and keeping all the heat outside.
Season and cook the chicken.
Assemble one layer at a time.
Crisp on the griddle.
Serve and Enjoy!
Guess what? If you go to the end of this post, you can print the recipe card with all the details on how to cook and assemble your first chicken crunchwrap.
How to assemble a chicken crunchwrap: an overview
Once you have warmed or cooked the chicken on the griddle, it is time to assemble the chicken crunchwrap. Below is a visual of the steps from the recipe card.
Top tips for making a chicken crunchwrap on the griddle
- Preheat the griddle before cooking the chicken or crisping up the crunchwrap.
- Don’t stop with just one version of the chicken crunchwrap. Experiment with different fillings, sauces, and toppings to make it your own signature crunchwrap.
- My favorite hack is to get pre-cooked chicken for fajitas and quickly warm it up on the griddle with a fun seasoning.
- If you want to do the chicken fresh on the griddle, give our thin cut chicken breasts a try.
5 different sauces you can add to a chicken crunchwrap
- Guacamole
- White queso
- Honey mustard
- BBQ sauce, sweet or spicy, depending on how you feel.
- Garlic aioli
Chicken recipes for the crunchwrap
Equipment
- Griddle
- Long handle spatula
How to store leftovers
Even though this recipe is optimum when enjoyed freshly made, you can still store the leftovers. Just keep in mind the texture will change. Place them, after cooling, in an airtight container or wrap in plastic for 1 to 2 days in the refrigerator.
More griddle recipes
Don’t stop at one recipe on the griddle. What are you cooking next?
FAQ
Yes, you can use any protein you like. Here are some examples: ground beef, flank steak, or ham, just to name a few.
Absolutely, when I want a less spicy one, I shred Colby Jack cheese instead. If you still want a sauce, add some more sour cream, or refried beans are a great option.
We have a couple of tasty options for them. How about crispy cinnamon tortilla chips with apple pie dip? Or what about another flavorful meal, street tacos on the griddle? You can use the tortillas to make the taco shells.
What do you think of the chicken crunchwrap on the griddle? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube! We love to hear from you.
Chicken crunchwrap
Equipment
- Griddle
- Griddle spatula
- BBQ tongs
Ingredients
- 2 burrito size flour tortillas
- 2 street taco size flour tortillas, about 5 inches in diameter
- 2 tostadas
- 1 cup cooked chicken (Chopped to bite size)
- Oil for the griddle
Chicken seasoning (Optional)
- ½ teaspoon salt (Optional)
- ½ teaspoon garlic powder (Optional)
- ½ teaspoon paprika (Optional)
Toppings
- ¼ cup sour cream
- 6 tablespoons queso (Or your favorite cheese sauce)
- 2 tablespoons diced bell peppers
- ¼ cup finely chopped lettuce
Instructions
- Preheat the griddle and head back inside to cut the peppers and lettuce.
- Once the griddle is preheated, close 2 of the burners. Pour 1 – 2 tablespoons of oil over the heated zone. Add the chicken and sprinkle the salt, garlic powder, and paprika evenly. NOTE: We have a 36-inch griddle, so I only need two burners.
- Grill for 4 to 5 minutes on low, mixing occasionally so the chicken is heated through. You may need to add some oil depending on how seasoned your griddle is.
- Place the chicken in a bowl, set aside.
- Warm up the burrito size tortillas, this is optional, but it will make it easier for you to fold them later.
- Place the warmed up tortillas on a large plate or cutting board. Increase the cooking area to 400℉ (Medium heat).
Assemble the chicken crunchwrap
- Start assembling by adding ½ cup cooked chicken in the middle of the burrito tortilla.
- Add 2 tablespoons of sour cream on top of the chicken.
- Add 2 tablespoons of queso on top of the sour cream.
- Place the tostada on top of the chicken and sauces. Gently press down.
- Add approximately 2 tablespoons of chopped lettuce and 1 tablespoon of peppers.NOTE: You can substitute the peppers for chopped tomatoes, diced onions. Just make sure not to overfill.
- Add 1 tablespoon of queso on top of the vegetables.NOTE: You can also use guacamole.
- Place the street taco tortilla on top of the vegetables.
- Time to fold the crunchwrap, starting with the side of the burrito tortilla closer to you, fold over the street taco tortilla. Then just continue all the way around, about 6 to 8 folds.NOTE: See the picture up in the post.
- Add some oil on the griddle and place the folded side of the crunchwrap on the hot griddle. Cook for 1 – 2 minutes, flip, and cook for an additional 1 – 2 minutes or to your desired crispiness.
- Serve and enjoy!
Notes
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety, check your local guidelines and/or head over to the USDA. The “Storage” section of the post is our personal estimate.
Here are some key things to remember:
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle, think about the safe placement of each. Pay close attention to the griddle, it is a large, hot open surface that can splatter oil.
I absolutely love crunch wraps! And making them at home is even better! Great recipe!
Perfect recipe to make on a weeknight for dinner!
This recipe looks great – you make it look so simple. I need to try it!
This looks amazing, love the queso in these! You can almost hear the crunch seeing these pictures. Can’t wait to try this recipe, thanks for sharing!
I love how quick and easy this is. Nothing beats a hot, crispy crunch wrap straight from the griddle!