Chicken Enchilada Crunch Wrap
We love Cruch Wraps! Texture wise, they give you everything! Plus, the possibilities are endless... These chicken enchilada crush wraps are absolutely delicious and I promise you will feel the same about them as we did if you give them a try!
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Servings: 6 Crunch Wraps
Equipment
Ingredients
- 1 package Grande Flour Tortillas contains 6
- 6 small flour tortillas street taco size
- 10 boneless, skinless chicken thighs
- chili lime seasoning
- 16 oz Monterrey Jack Cheese
- 2 limes to squeeze on chicken post cooking
- 2 cans refried beans around 15oz cans
- 1 bottle red enchilada sauce
- 1 red onion
- 12 oz queso
- bacon grease
- Taco Bell fire sauce optional
- 1 bag Taki's Fuego Chips
Instructions
- Trim excess fat from chicken thighs and season thoroughly with chili lime seasoning. Cook with desired method and set aside. Cut into desired size once cooled a little.
- Heat refried beans in microwave or on stove top according to directions.
- Shred cheese and dice onion.
- Start with a layer of shredded cheese, adding a little more chili lime seasoning.
- Then layer with refried beans. Add cut up chicken and diced onion.
- Pour on a little of the red sauce followed by some queso.
- Add Taco Bell " fire sauce" or your favorite hot sauce if desired.
- Then layer with Taki's and the street tortilla.
- Carefully fold the large tortilla inward as shown in the video.
- On med low heat melt some bacon grease in a pan. Cook crunch wrap on both sides until golden brown starting with the seam side down so it will seal. Enjoy!!
Video
Notes
You can make crunch wraps a million different ways and this was just one. But, Â it was delicious! Â Use pre shredded cheese if you want but shredding your own melts better! Â Use a tostado or reg tortilla chips for the "crunch" and omit the hot sauce if you want to get rid of the heat but its not super spicy!
Looks incredible but I live alone. I may fix this when I have company.
Beginning with Step 4 you say to start layering the ingredients but you don’t say what to layer them on. Is it on the Grande tortilla or the street size tortilla?
I’ll clarify it, thanks! But to answer, it’s the Grande!