Description
As far as I’m concerned, any time is a good time for a crunch wrap! This Buffalo Chicken Crunchwrap recipe gives the fast-food staple that we all know & love a fun twist by swapping out seasoned ground beef with tangy, zesty buffalo chicken. They’re seriously craveable & so easy to make – perfect for an easy weeknight dinner or a game day snack table.
The key to successful homemade crunchwraps is building lots of layers of flavor & texture. Be sure to look for large or extra-large flour tortillas to accommodate a generous amount of filling & don’t skip the crunchy tostadas. From there, you can pile your crunch wraps with whatever you love most – check the blog post, above, for some inspiration to get you started!
While I’m partial to the golden brown toastiness achieved by slowly warming these crunch wraps in a skillet on the stovetop, you can also bake crunchwraps on a sheet pan – an especially helpful shortcut if you’re serving a hungry crowd! For step-by-step instructions, refer to the blog post, above.
Have fun with it, & seriously – don’t forget the extra toppings. ♡ Happy cooking!
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt & ground black pepper, to season
- one 8-ounce container Good Foods Plant Based Buffalo Dip (approx. 1 cup)
- 5 large or extra-large burrito-sized flour tortillas
- 4 tostada shells
- ½ cup ranch or bleu cheese dressing, divided
- 1 head Romaine lettuce, finely shredded
- 1 Roma or beefsteak tomato, deseeded & diced
- 2 green onions, thinly sliced
- 4 ounces colby jack or pepper jack cheese, shredded (approx. 1 cup shredded)
- for serving, as desired: ranch or bleu cheese dressing, Good Foods Chunky Guacamole, Good Foods Plant Based Queso, or salsa of choice like Good Foods Avocado Salsa, etc.
Instructions
- Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Gather & prep all ingredients according to Ingredients List, above.
- Cook the chicken: Melt the butter in an oven-safe skillet over medium heat. Season the chicken breasts with the smoked paprika, garlic powder, 1 teaspoon kosher salt & ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. While the chicken is in the oven, it’s great to multi-task & prep all of the buffalo chicken crunch wrap fillings – see Step 4 for more guidance.
- Shred & mix the buffalo chicken: Once the chicken is cool enough to handle, carefully shred it into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken directly into in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Transfer the cooked & shredded chicken to a medium bowl with Good Foods Plant Based Buffalo Dip. Mix to combine well & set aside for crunch wrap assembly.
- Assemble the buffalo chicken crunchwraps: Slice 1 of the flour tortillas into triangle-shaped quarters, then set them alongside all of the other buffalo chicken crunchwrap fillings for assembly. To assemble, place a whole flour tortilla on a work surface in front of you. Spoon ¼ of the buffalo chicken mixture onto the center of the tortilla, drizzling 1 tablespoon of bleu cheese or ranch dressing over top. Place one of the tostada shells over top. Layer on ¼ of the shredded lettuce, diced tomatoes, sliced green onions, shredded cheese, or any other desired crunchwrap fillings over top, then finish with a second 1-tablespoon drizzle of ranch or bleu cheese dressing. Place one of the tortilla quarters over top, then carefully fold the edges of the whole tortilla up & over the crunchwrap fillings. It’s helpful to tuck or pleat the edge of the tortilla as you fold, creating a fully encased buffalo chicken crunchwrap. Repeat with the remaining tortillas & buffalo chicken crunchwrap fillings, creating 4 total crunchwraps. [gallery size="full" ids="38351,38354,38355,38357,38359,38361"]
- Toast the crunchwraps: Carefully place a buffalo chicken crunchwrap seam side facing down in large nonstick skillet over medium-low heat. Cook 2-3 minutes per side, until the tortilla is toasty, crunchy & golden brown. Transfer to a plate & set aside. Repeat with remaining buffalo chicken crunchwraps.
- Serve: Slice the buffalo chicken crunchwraps in half & alongside any dips, toppings, & spreads you love. Enjoy immediately!
Notes
- Shredded chicken: While cooking the chicken fresh is quick, easy, & creates a ton of flavor, making buffalo chicken crunchwraps is also a great way to use up any leftover chicken that may be hanging out in your refrigerator. Rotisserie chicken is also a great store-bought shortcut. If you’re using already cooked chicken, skip Step 1-2 of Recipe Directions, above, making sure to season the buffalo chicken mix with smoked paprika & garlic powder according to the Ingredients List.
- Storage & Reheating: Buffalo chicken crunchwraps are best served fresh out of the skillet, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For crispiest results, reheat for 5-10 minutes in a 250 degree F oven or on the stovetop (quesadilla-style) until warmed through.