A classic fast food fave that we all crave, but homemade. Use store-bought rotisserie or grilled chicken for this recipe and you can have a satisfying crunch wrap in less than 30 mins.
30 Minute Chicken Crunchwraps
Prep Time: 15 minutes Cook Time: 15 minutes Yield: 10 wraps
For the Crunchwrap
10 large flour tortillas
1 large poblano pepper
4 cups of rotisserie chicken, shredded or chopped
1/2 cup green onion, minced
3 tbs cilantro, finely minced
2 tomatoes, diced
2-3 cups lettuce, shredded
3-4 cups cheddar cheese, grated
50-60 Dorito chips (about 5 chips per wrap)
salt and pepper to taste
For the Chipotle Ranch
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chives, minced
3 tsp ground chipotle powder
1 tbs dried dill
1 tsp dried parsley
1/4 tsp onion powder
1 tbs lemon or lime juice
1 tsp honey
salt to taste
First prepare the chipotle ranch. Combine all of the ingredients for the sauce in a bowl and mix well until completely mixed. Taste and adjust seasoning and set in fridge until ready to use.
Blister the poblano by holding it directly over a flame of a gas stove. If you do not have a gas stove, you can blister the poblano in the oven. Rub the skin of the poblano pepper with 1/2 tsp olive oil, then place in the broiler on high for 6-10 minutes, turning every couple minutes until completely blackened. Let the poblano cool, then remove and discard of the skin, seeds, and stem. Finely mince the remaining poblano flesh and use in the next step.
In a mixing bowl, combine the poblano flesh, chicken, green onion, cilantro, 1/4 cup - 1/3 cup of the chipotle ranch, and salt to taste. Mix well and taste, adjusting for seasoning if needed.
To assemble a crunch wrap, spread about 1 tbs of the chipotle ranch all over the base of a flour tortilla. Place 1/10th of the chicken filling in the middle of the tortilla. Top with some grated cheese, 3-4 crushed Doritos, some lettuce, tomatoes, and finally 1-2 more crushed Doritos on top. Fold the tortilla inwards towards the centre in 5-6 folds. Try to completely cover the top of the tortilla so that the crunchwrap is sealed at the top. Repeat this process with the remaining tortillas and filling.
Microwave the crunchwraps for 25 seconds if doing them one by one (increase time if microwaving multiple wraps). This will allow the cheese to melt a little on the inside before pan frying. You don’t have to microwave them before cooking, but I find it helps make it melty.
Heat up enough olive oil to coat the bottom of a pan over medium heat. Once oil starts shimmering, place 1 or 2 crunchwraps into the pan, seam side up. Allow it to crisp and brown in the oil for 2-3 minutes, then flip and repeat on the other side. Place the panfried crunchwrap on a foil or parchment lined baking tray and keep in a 250 F oven to stay warm while you repeat the cooking process with the remaining crunchwraps. Serve hot with remaining chipotle ranch sauce and queso cheese on the side.
I used leftover Nando's to make mine. Any leftover chicken is good.
Add whatever veggies and cheese you want to this. I kept it simple but use up what you got at home.