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Crispy Chicken Crunchwrap
Plato principal

Crispy Chicken Crunchwrap

50 minPara 8Nutri-Score D€€
de @iramsfoodstory104 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • boneless chicken thighs (cut into small cubes)Carne900 g
  • salt (to taste)Especias1 pieza
  • garlic powderEspecias8 g
  • smoked paprika powderEspecias2 g
  • black pepperEspecias2 g
  • oil (plus more for cooking)Despensa30 ml
  • mayonnaiseDespensa120 ml
  • sour cream (for the sauce)Lácteos80 ml
  • garlic powder (for the sauce)Especias8 g
  • black pepper (for the sauce)Especias2 g
  • smoked paprika powder (for the sauce)Especias2 g
  • salt (to taste, for the sauce)Especias1 pieza
  • hot sauceDespensa30 ml
  • fresh parsley (freshly minced)Frutas y verduras2 g
  • large flour tortillasPanadería8 piezas
  • mini flour tortillasPanadería8 piezas
  • lettuce (chopped)Frutas y verduras70 g
  • onion (diced)Frutas y verduras150 g
  • tomato (diced)Frutas y verduras150 g
  • mozzarella cheese (shredded)Lácteos200 g
  • sour cream (for assembly)Lácteos240 ml
  • tostada or nacho chipsDespensa8 piezas

por ración

Nutrición

604kcal

Carbohidratos
43 g
Proteínas
27 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Espátula

paso a paso

Preparación

  1. Season the chicken

    • Cut the chicken thighs into small cubes.
    • Season with salt, black pepper, garlic powder and smoked paprika.
    • Drizzle with oil and mix everything together until evenly coated.
    Paso 1

  2. Cook the chicken

    • Heat oil in a skillet over medium-low heat.
    • Add the seasoned chicken and cook until cooked through and golden.
    Paso 2

  3. Make the sauce

    • In a bowl, combine the mayonnaise, sour cream, garlic powder, black pepper, smoked paprika, salt, hot sauce and minced parsley.
    • Mix well until smooth.
    Paso 3

  4. Assemble the crunchwrap

    • Spread some sauce in the center of a large flour tortilla.
    • Spoon cooked chicken over the sauce, then add mozzarella, a tostada chip, lettuce, tomato, onion and a dollop of sour cream.
    • Place a mini flour tortilla on top of the filling.
    Paso 4

  5. Fold the crunchwrap

    • Fold the edges of the large tortilla toward the center, creating pleats to secure the filling.
    • Invert the crunchwrap so the pleats sit on the bottom.
    Paso 5

  6. Toast the crunchwrap

    • Heat oil in a large skillet over medium heat.
    • Place the crunchwrap seam-side down and cook until golden brown.
    • Flip and cook the other side until golden.
    Paso 6

  7. Repeat and serve

    • Repeat with the remaining crunchwraps.
    • Serve warm while crispy and hot.
    Paso 7
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