Sour cream: To taste – offers a cool, tangy contrast.
Lettuce, shredded: 100g (0.22 lb) – adds crunch and freshness.
Tomatoes, diced: 150g (0.33 lb) – provides juiciness and a slight acidity.
Shredded cheese (Cheddar or Mexican blend): 150g (1 1/2 cups; 0.33 lb) – introduces a melty texture and rich taste.
Tortilla chips or tostadas: 6 – adds a crucial crunchy element.
Olive oil or butter: For grilling – ensures a crispy exterior.
Instructions
Prepare the Chicken:
In a skillet, heat a little olive oil over medium heat. Add the shredded cooked chicken and taco seasoning. Cook for 2-3 minutes until heated through, then stir in the salsa. Cook for another minute, then set aside.
Assemble the Wraps:
Lay out a large flour tortilla. Spread a layer of nacho cheese sauce in the center, followed by a scoop of the seasoned chicken mixture.
Add a dollop of sour cream on top of the chicken, then layer with shredded lettuce, diced tomatoes, and shredded cheese.
Place a tortilla chip or tostada on top to add crunch. Fold the edges of the tortilla toward the center, creating a folded wrap.
Cook the Wraps:
Heat a little olive oil or butter in a skillet over medium heat. Place the wrap seam-side down and cook until golden brown, about 2-3 minutes per side.
Serve:
Serve the Chicken Crunch Wraps immediately, while they’re warm and crispy.
