BBQ Chicken Crunch Wrap

Ingredients

• 2 lb boneless chicken thighs or breasts
• 0.5 cup BBQ sauce (For the chicken)
• 0.5 cup water (For the chicken)
• salt (To taste; for the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp smoked paprika (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp fresh garlic (Minced; for the chicken)
• oil (For cooking the chicken)
• 2 cups mixed bell peppers (Sliced)
• 1 large red onion (Sliced)
• salt (To taste; for the vegetables)
• 1 tsp black pepper (For the vegetables)
• 1 tbsp garlic powder (For the vegetables)
• oil (For sautéing the vegetables)
• 1 cup mayonnaise (For the creamy BBQ sauce)
• 3 tbsp BBQ sauce (For the creamy BBQ sauce)
• 1 tsp garlic powder (For the creamy BBQ sauce)
• 1 tsp smoked paprika powder (For the creamy BBQ sauce)
• 1 tsp black pepper (For the creamy BBQ sauce)
• salt (To taste; for the creamy BBQ sauce)
• 6 large tortillas (For assembly)
• 6 small tortillas (For assembly)
• 2 cups shredded mozzarella cheese (For assembly, plus more if desired)
• 6 tostadas (For assembly)

Steps

1. 1

   Heat oil in a pan over medium-low heat. Add the chicken and season it with salt, black pepper, garlic powder, and smoked paprika.

2. 2

   Add the minced garlic and sauté for 2–3 minutes, until fragrant.

3. 3

   Add the BBQ sauce and water. Simmer for 20–25 minutes, or until the chicken is cooked through and shreds easily.

4. 4

   Shred the cooked chicken and set it aside.

5. 5

   In another pan, heat oil over medium-low heat. Add the sliced bell peppers and red onion, and sauté for 2–3 minutes, or until translucent.

6. 6

   Season the vegetables with salt, black pepper, and garlic powder. Remove them from the pan and set them aside.

7. 7

   In a bowl, mix the mayonnaise, BBQ sauce, salt, black pepper, garlic powder, and smoked paprika to make the creamy BBQ sauce.

8. 8

   To assemble each Crunchwrap, spoon mozzarella, BBQ chicken, and creamy BBQ sauce onto a large tortilla. Add a tostada, followed by the sautéed bell peppers and onions. Add more cheese if desired.

9. 9

   Place a small tortilla on top of the filling. Fold the edges of the large tortilla toward the center, creating pleats. Fold gently to avoid tearing the tortilla.

10. 10

    Invert the Crunchwrap so the pleated side is on the bottom, securing the filling. Press down lightly to encourage even browning.

11. 11

    Heat oil in a skillet over medium heat. Place a Crunchwrap seam-side down and cook for 3 minutes, or until golden.

12. 12

    Flip the Crunchwrap and cook the other side for an additional 3 minutes. Repeat with the remaining Crunchwraps.

13. 13

    Serve immediately while crispy.

Notes

The source does not specify the amount of cooking or sautéing oil. It also does not state a chicken internal temperature; cook until the chicken is cooked through and shreds easily. Serve immediately for the best texture.

Nutrition per serving

• main
• American
• chicken
• crispy
• pan-fried
• BBQ
• family-friendly