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Crispy Chicken Crunchwrap
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Crispy Chicken Crunchwrap

50 minServes 8Nutri-Score D€€
from @iramsfoodstory104 imports1 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • boneless chicken thighs (cut into small cubes)Meat900 g
  • salt (to taste)Spices1 piece
  • garlic powderSpices8 g
  • smoked paprika powderSpices2 g
  • black pepperSpices2 g
  • oil (plus more for cooking)Pantry30 ml
  • mayonnaisePantry120 ml
  • sour cream (for the sauce)Dairy80 ml
  • garlic powder (for the sauce)Spices8 g
  • black pepper (for the sauce)Spices2 g
  • smoked paprika powder (for the sauce)Spices2 g
  • salt (to taste, for the sauce)Spices1 piece
  • hot saucePantry30 ml
  • fresh parsley (freshly minced)Produce2 g
  • large flour tortillasBakery8 pieces
  • mini flour tortillasBakery8 pieces
  • lettuce (chopped)Produce70 g
  • onion (diced)Produce150 g
  • tomato (diced)Produce150 g
  • mozzarella cheese (shredded)Dairy200 g
  • sour cream (for assembly)Dairy240 ml
  • tostada or nacho chipsPantry8 pieces

per serving

Nutrition

604kcal

Carbs
43 g
Proteins
27 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Spatula

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Repeat and serve

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