Cheesy Chipotle Chicken Crunch Wraps
Cheesy Chipotle Chicken Crunch Wraps. A little late to the wrap trend but we finally made it. These wraps are soft on the outside, crunchy on the inside, and packed with spicy yet refreshing flavors. The chicken brings all that spicy heat but the Lime Crema dipping sauce is the perfect cool down. But you also need some spicy guac for dipping because that is always key. It’s Taco Tuesday but this week it’s in crunch wrap form and honestly who doesn’t love a homemade crunch wrap?!
I’m sure everyone knows it and I’m sure you all love it…the classic Taco Bell Crunch wrap but let’s do it a little healthier and just a bit fancier because it’s homemade. But let’s be honest, there is absolutely nothing fancy about this recipe. But everyone loves it, so that makes it perfectly ok.
It’s soft tortillas on the outside, crispy taco shell on the inside, layered with cheesy chipotle chicken, poblano peppers, lettuce, tomatoes, sour cream, AND hot sauce. Served alongside all your favorite toppings…we did a Lime Crema and Spicy Guac because…well those are kind of our go to dipping sauces…I mean they’re so simple but so good, you know?! And you know there is no such thing as too much sauce. So, you’ve got sauce on the inside AND sauce on the outside.
While I have to admit i’ve never had a Taco Bell crunch wrap…I will say ours was pretty damn delicious. I don’t know how it compares to Taco Bell’s because to be honest Taco Bell isn’t really my thing, but if it's a taco and it’s homemade you know its got to be GOOD. Because homemade tacos are always a good idea !!
Ingredients
1 tablespoon olive oil
1 1/4 pounds ground chicken
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon salt
6 corn tortillas
olive oil spray
1 cup shredded cheddar cheese
4 ounces Monterey jack; cubed
1 poblano pepper; chopped
6 burrito-sized tortillas
6 mini tortillas
8 ounces sour cream
shredded lettuce
10 ounces cherry tomatoes; halved
hot sauce for serving
For Lime Crema
1 cup sour cream
juice 1 lime
salt and pepper
Directions
In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, cayenne, oregano, and salt. Set aside.
Heat the olive oil in a large skillet. Add the ground chicken. Cook until chicken is no longer pink. Add the seasonings and stir until combined over medium heat. If the chicken gets dry, add water a little at a time. Simmer until slightly thickened. Remove from heat.
On a baking sheet lined with parchment paper, add the corn tortillas. Spray each side with olive oil spray. Transfer to a 400 degree oven and bake for 6 - 8 minutes. Flip over and bake for another 5 minutes until crispy. Remove from oven and sprinkle with salt.
To assemble the crunch wraps, warm a large tortilla in the microwave for 20 seconds. Drizzle with water. In the center, add one scoop of meat, cheddar cheese, and monetery jack. Sprinkle with poblano peppers. Add the toasted corn tortilla. Spread with sour cream and drizzle with hot sauce. Top with lettuce and tomatoes. Place a small tortilla on top and drizzle with water to moisten. Fold the edges of the large tortilla over top, pressing to seal. Flip over. Repeat with remaining tortillas.
Spray a medium skillet with olive oil spray. Cook one crunch wrap at a time for 2 - 3 minutes per side or until crisp. Serve with avocado, Lime Crema, and Spicy Guacamole.
