Crispy Chicken Crunchwrap
Serves 1
Directions
- 1Marinate bite-sized chicken breast with salt, pepper, garlic powder, and paprika.
- 2Cook the chicken until juicy and lightly golden.
- 3Lay a large tortilla flat and add nacho cheese in the center.
- 4Add the chicken.
- 5Top with mozzarella so it melts into everything.
- 6Drizzle your sauce over the chicken.
- 7Place a tostada shell on top for crunch.
- 8Add a layer of sour cream on top of the tostada.
- 9Add lettuce, tomato, and onion.
- 10Place a small tortilla on top.
- 11Fold the large tortilla inward to seal.
- 12Cook seam-side down with a little oil or butter, press gently and cook until golden and crispy.
- 13Flip and cook the other side until perfectly crisp.
Ingredients
- Bite-sized chicken breast
- Large flour tortillas
- Nacho cheese
- Small tortilla or tostada shell
- Shredded mozzarella
- Sour cream
- Lettuce
- Tomato
- Onion
- 0.5 cup mayo
- 2 tbsp ketchup
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp paprika
- to taste Salt
- oil
- butter
Tips
- For best sauce flavor, let it sit 20-30 minutes.
- Place a tostada shell on top for crunch.
- Cook seam-side down with a little oil or butter, press gently and cook until golden and crispy.
- Flip and cook the other side until perfectly crisp.
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