Chicken crunchwrap
Want to have the best "drive-thru" crunchwrap right at home? You can. Done quicker than running out to get it, The Kitchen Bucket List recipe has you enjoy your chicken crunchwrap hot and fresh from the griddle in 10 minutes.
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
Chicken: I used cooked chicken that I bought in the refrigerated area at the grocery store. I then cut it into bite-sized pieces.
Adding seasoning: The chicken I used is originally made for Fajitas. I like adding some basic spices to enhance the flavor. So if your chicken has a more neutral flavor, you may want to add something like our taco seasoning.
Crunchwrap layers: Burrito flour tortilla, ½ cup chicken, 2 tablespoons sour cream, 2 tablespoons queso, tostadas, 2 tablespoons lettuce, 1 tablespoon peppers, 1 tablespoon queso, street taco tortilla.
Each crunchwrap has: One burrito and street taco flour tortilla, ½ cup chicken, 2 tablespoons sour cream, 3 tablespoons queso, and a total of 3 tablespoons of vegetables.
