Crispy Chicken Taco Crunch Wrap

Ingredients

• 2 lb boneless chicken thighs (Cut into small cubes)
• salt (To taste, for seasoning the chicken)
• 1 tbsp garlic powder (For the chicken seasoning)
• 1 tsp smoked paprika powder (For the chicken seasoning)
• 1 tsp black pepper (For the chicken seasoning)
• 2 tbsp oil (Plus more for cooking the assembled crunch wraps)
• 0.5 cup mayonnaise (For the sauce)
• 0.333 cup sour cream (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• salt (To taste, for the sauce)
• 2 tbsp hot sauce (For the sauce)
• 1 tsp fresh parsley (Freshly minced; for the sauce)
• 8 large flour tortillas (For assembly)
• 8 mini flour tortillas (For assembly)
• 1 cup lettuce (Chopped)
• 1 cup onion (Diced)
• 1 cup tomato (Diced)
• 2 cups mozzarella cheese (For assembly)
• 1 cup sour cream (For assembly; add a dollop to each wrap)
• 8 Tostada or nacho chips (Use one per crunch wrap, or a few chips as described in the instructions)

Steps

1. 1

   Place the cubed chicken thighs in a bowl. Add salt, garlic powder, smoked paprika powder, and black pepper, then mix until every piece is evenly coated.

2. 2

   Heat 2 tablespoons of oil in a skillet over medium-high heat.

3. 3

   Add the seasoned chicken cubes to the hot skillet and cook for about 5–7 minutes, until browned and cooked through.

4. 4

   Remove the cooked chicken from the heat and set it aside.

5. 5

   In a bowl, combine the mayonnaise, sour cream, garlic powder, black pepper, smoked paprika powder, salt, hot sauce, and freshly minced parsley.

6. 6

   Mix the sauce until smooth, then refrigerate it until ready to use.

7. 7

   To assemble one crunch wrap, place a large flour tortilla on a work surface and spread some of the prepared sauce in the center.

8. 8

   Spoon 3–4 tablespoons of cooked chicken onto the sauce.

9. 9

   Add mozzarella cheese, a few tostada or nacho chips, chopped lettuce, diced onion, diced tomato, and a dollop of sour cream over the chicken.

10. 10

    Place one mini flour tortilla on top of the filling.

11. 11

    Fold the edges of the large tortilla toward the center, creating pleats as you go so the filling is enclosed and secured.

12. 12

    Invert the assembled crunch wrap so the pleats are on the bottom.

13. 13

    Repeat the assembly process with the remaining large and mini tortillas and fillings.

14. 14

    Heat additional oil in a large skillet over medium heat.

15. 15

    Place a crunch wrap seam-side down in the skillet and cook for 3 minutes, or until the bottom is golden brown.

16. 16

    Flip the crunch wrap and cook the other side for an additional 3 minutes, until golden brown.

17. 17

    Repeat the skillet cooking process with the remaining crunch wraps.

18. 18

    Serve the crunch wraps immediately while they are crispy and hot.

Notes

The source specifies additional oil for cooking but does not give an amount. It also does not specify the amount of sauce, cheese, vegetables, or sour cream used per wrap beyond 3–4 tablespoons of chicken per wrap; distribute those ingredients across the 8 wraps. The source lists diced onion and refers to diced red onion in the method; the ingredient list does not specify the onion variety.

Nutrition per serving

• main
• Mexican-inspired
• chicken
• crunchwrap
• skillet-cooked
• crispy
• spicy
• family-style