This is take two✌🏼 Not because there was anything wrong with the first one, because I couldn’t get enough and needed more! Chipotle Chicken Crunchwraps (say that five times fast) are my second take on a homemade Crunchwrap, and it probably won’t be the last. I shared the original Crunchwrap Supreme recipe earlier this year, and so many of you loved it that I wanted to bring a different version to the table too! Not going to lie, I’m obsessed with them too, so this was the perfect opportunity to try something different! Chicken crunchwraps are stuffed with garlic-scented cilantro lime rice, queso blanco, and of course, the most tender chipotle marinated chicken
What do you need to make chipotle chicken crunchwraps?
Chicken: you can use boneless skinless chicken breasts or thighs for this recipe. I like to marinate the chicken for at least 1-2 hours if time permits, so get the best flavor. Once the chicken is cooked, allow it to cool slightly before dicing it into ½ inch pieces. It’s much easier to wrap the Crunchwrap if the chicken is in small pieces, so chop the chicken smaller rather than larger! Seasonings: we’re using pantry staple ingredients like smoked paprika, garlic powder, and ground cumin to Chipotle peppers: go into the chicken marinade. They add a delicious, deep smoky flavor to the chicken and work really well with all the other elements of the Crunchwrap.Tortillas + tostada shells: You’ll need tortillas in two sizes. I suggest using the ones that are labeled ‘burrito sized’ for the larger tortilla. I use ‘street taco’ sized ones for the cover on top. You’ll also need tostada shells for the center. If you can’t find tostadas in your area, tortilla chips or even cheese-flavored tortilla chips will work well here!Cilantro Lime Rice: Homemade cilantro lime rice really takes these crunchwraps to the next level! You can certainly doctor up leftover white rice with some cilantro and lime juice if you’d didn’t want to make the whole thing from scratch! You can also use store-bought frozen cilantro lime rice here.Queso Blanco: I use my favorite queso recipe here and swap the cheeses to make queso blanco! You can use Oaxaca, pepper jack, and white American cheese or Asadero. Store-bought queso blanco will also work if you didn’t want to make your own.Sour Cream: Sour cream gives these wraps creaminess! It’s perfect for cooling down the palate from the chipotle chicken.Shredded Lettuce: Iceberg lettuce is what I like to use, but shredded romaine will work just fine too.Pico de Gallo: This is my favorite Pico de Gallo recipe, and it works like a charm in chicken Crunchwraps. I like using pico here instead of chopped tomatoes because the onions and other ingredients give this a bit more flavor. Feel free to add chop tomatoes here instead, though!Roasted corn: You can use frozen or canned roasted corn. In the summertime, I like to buy corn and grill it outdoors or over an open flame indoors (minus the husk, of course)Black beans: They are a bit more protein and bulk up the Crunchwrap.Shredded cheese: I like to use shredded pepper jack with chicken. You can also use Monterey Jack or even a blend of Mexican cheeses if you’d like.
How to make homemade chicken crunchwraps:
If you like this recipe, you might also like:
The BEST Chicken Tinga BowlsAncho Chicken Street TacosShrimp Enchiladas with Poblano Cream SauceMexican Street Corn Chicken TacosSheet Pan BBQ Chicken Nachos
To make queso blanco using my queso recipe, use Oaxaca, Pepper Jack, and swap the medium cheddar for white American cheese or Asadero!
