Healthy Chicken Crunch Wrap: Crispy, Satisfying & Quick (Print Version)

Craving a Healthy Chicken Crunch Wrap? This recipe delivers crispy textures and satisfying flavors without the guilt. Quick to make for a weeknight meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American-Mexican Fusion
Dietary: High Protein

# Ingredients:

→ Base Ingredients

01 - 2 cups cooked chicken breast, shredded
02 - 4 large flour tortillas (10-12 inches)
03 - 4 small flour tortillas (6 inches) or 4 tostada shells
04 - 1 cup shredded lettuce

→ Flavor Boosters

05 - 1 cup sharp cheddar cheese, freshly shredded
06 - 1/2 cup plain Greek yogurt (2% or full-fat)
07 - 2 tsp taco seasoning, divided

→ Fresh & Finishing Touches

08 - 1/2 cup diced tomatoes
09 - Salsa or hot sauce (optional, for serving)

# Instructions:

01 - First things first, get that chicken ready! I usually poach a couple of chicken breasts in some seasoned water until they’re cooked through, then let them cool just enough to handle. Shredding them with two forks is oddly satisfying, honestly. Once shredded, toss that chicken with a tablespoon of taco seasoning and a couple of tablespoons of Greek yogurt. This is where the flavor really starts to build, and it helps keep the chicken super moist. I always taste a little bit here, adjusting the seasoning; it’s crucial for a delicious crunch wrap.
02 - Now for the secret sauce! In a small bowl, combine the remaining Greek yogurt with another teaspoon of taco seasoning. If you want a bit more zing, a squeeze of lime juice or a tiny dash of hot sauce wouldn't hurt. Mix it until it's super smooth and creamy. This sauce is going to bind everything together and give our wrap that signature tangy kick. I’ve tried adding a little avocado mash to this before, and honestly, it was pretty good, kinda like a creamy guacamole dressing!
03 - Okay, here’s where the magic starts. Lay one large flour tortilla flat on your clean counter. Spread a thin layer of the creamy Greek yogurt sauce in the center, leaving about an inch or so clear around the edges. Then, pile on half of your seasoned shredded chicken right in the middle. Don't overdo it, or you’ll have blow-outs later – trust me, I've learned that the hard way! This base layer is important for the structural integrity of your crunch wrap, so make it neat.
04 - Next, place a tostada shell (or a smaller, baked tortilla) directly on top of the chicken layer. This is the "crunch" part, obviously! On top of the tostada, pile on your shredded lettuce, diced tomatoes, and a generous sprinkle of that freshly shredded cheese. This combination of fresh veggies and melty cheese is what makes this dish so satisfying. I always add a little more cheese than I probably should, but hey, it's for flavor!
05 - Now for the tricky bit, but you got this! Place a smaller flour tortilla on top of the cheese and veggies. This helps create a better seal. Starting from one edge, fold the large tortilla over the smaller tortilla, working your way around in a circle, overlapping the edges as you go. You're aiming for a neat, hexagonal shape. If you overfilled it, it might rip a little, and that’s okay! Just patch it up. It’s all part of the home cooking charm, right? Don't stress too much about perfection.
06 - Heat a non-stick skillet or griddle over medium heat. No oil needed if your pan is good, but a tiny spritz won't hurt. Carefully place your folded crunch wrap seam-side down in the hot pan. Cook for about 3-4 minutes per side, or until it’s beautifully golden brown and crispy, and the cheese inside is all melty and gooey. I love watching that golden crust form; it smells absolutely divine! Serve immediately, cut in half, and admire your handiwork!

# Notes:

01 - Always shred your own cheese; it melts so much better and tastes fresher.
02 - For best crunch, reheat leftovers in a dry pan or air fryer, not the microwave.
03 - Try ground turkey instead of chicken for a different, but equally delicious, texture.
04 - Serve with a side of fresh salsa and a squeeze of lime for extra zing!

# Equipment Needed:

01 - Large non-stick skillet or griddle
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - measuring spoons/cups
06 - two forks for shredding chicken.

# Nutrition (Per Serving):

Calories: 480 kcal
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 40g

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