This post may contain affiliate links. Please read our disclosure policy.
Crispy Salsa Chicken Crunchwraps
Shredded chicken simmered in salsa is one of those five-minute fillings that tastes like it took longer. Here it goes into a crunchwrap with cheese, sour cream, and a tostada for crunch, then gets griddled until the outside is golden and crisp.
They are handheld, they hold together, and they reheat better than you would expect, which makes them a good one to make a stack of.
Servings: 4 servings
Calories: 750kcal
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 cups cooked & shredded chicken (rotisserie works great!)
- 4 extra large burrito-sized flour tortillas
- 4 tostada shells
- 1 tbsp butter
- 1 (16 oz) jar HERDEZ® Salsa Casera
- 2 tbsp sour cream
- 1 cup tomatoes, chopped
- 2 cups shredded lettuce
- 1 avocado, sliced
- 2 cups Mexican shredded cheese
- Green chiles, for spice (optional)
Instructions
- In a large skillet over medium heat, add butter and melt. Add cooked, shredded chicken and the jar of HERDEZ Salsa Casera. Cook on medium-low until it heats through (about 5 minutes), stirring occasionally.
- Layer the crunchwraps. Place large burrito-sized flour tortillas down on a clean surface. Add about 1/2 cup Mexican shredded cheese to the middle of the tortilla. Add a tostada shell and spread 1/2 tbsp sour cream on top.
- Spoon about 1/2 cup of the cooked chicken with HERDEZ Salsa Casera on top of the tostada. Add shredded lettuce, tomatoes, avocado, green chiles (if using), and another 1/2 cup Mexican shredded cheese.
- Fold up the edges of the tortilla tightly towards the center, creating pleats.
- Heat a large skillet with nonstick cooking spray on medium-low. Carefully flip the prepared crunchwrap, fold side down, into the heated skillet. Cook for about 5 minutes or until it is sealed shut. Flip and cook on the other side for another 3-5 minutes, until browned.
- Serve with additional HERDEZ Salsa Casera or other HERDEZ salsas and enjoy!
Nutrition
Calories: 750kcal | Carbohydrates: 44g | Protein: 55g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1027mg | Potassium: 647mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1049IU | Vitamin C: 7mg | Calcium: 504mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Cook the salsa chicken down until it is not watery, or the wrap goes soggy.
- Cheese against the tortilla on both sides helps everything stay sealed.
- Fold in overlapping pleats around the center and press as you go.
- Seam side down first, and do not move it until it sets.
- Add lettuce and tomato after griddling so they stay cool and crisp.
Frequently Asked Questions
What salsa should I use?
A thicker salsa casera or restaurant-style. Thin salsa makes the filling watery.
Can I use leftover chicken?
Yes. Rotisserie or any cooked shredded chicken simmered in salsa works perfectly.
How do I keep them crispy?
Griddle just before serving, and keep the cold toppings out until after.
Can I freeze them?
Yes, before griddling. Wrap individually, then cook from thawed.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
