Crispy Chicken Crunchwrap

Serves 1
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Directions

  1. 1Marinate bite-sized chicken breast with salt, pepper, garlic powder, and paprika.
  2. 2Cook the chicken until juicy and lightly golden.
  3. 3Lay a large tortilla flat and add nacho cheese in the center.
  4. 4Add the chicken.
  5. 5Top with mozzarella so it melts into everything.
  6. 6Drizzle your sauce over the chicken.
  7. 7Place a tostada shell on top for crunch.
  8. 8Add a layer of sour cream on top of the tostada.
  9. 9Add lettuce, tomato, and onion.
  10. 10Place a small tortilla on top.
  11. 11Fold the large tortilla inward to seal.
  12. 12Cook seam-side down with a little oil or butter, press gently and cook until golden and crispy.
  13. 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.