Healthy Chicken Crunch Wrap: A Crispy Delight for All!

The Healthy Chicken Crunch Wrap is a quick and delicious alternative to fast food, customizable and packed with nourishing ingredients.

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Prep Time 20

Cook Time 6

Total Time 26

Servings: 4 wraps

Course: Lunch

Cuisine: Tex-Mex

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Protein

2 cups Cooked Chicken Shredded or chopped

For the Wrap

4 large Flour Tortillas Whole wheat tortillas for a healthier choice
4 small Corn Tortillas For added crunch

For the Freshness

2 cups Shredded Lettuce Can substitute with spinach or arugula
to taste Optional Add-Ins Tomatoes, black beans, corn, or jalapeños

For the Creaminess

1 cup Shredded Cheese Mexican blend or cheddar; can use dairy-free
1/2 cup Sour Cream Greek yogurt can be a healthy alternative

For the Flavor

1 packet Taco Seasoning Can use homemade with chili powder and cumin
1 cup Salsa Jarred or fresh; substitute with pico de gallo
to taste Hot Sauce & Ranch/Chipotle Mayo Optional for additional flavor

For Cooking

1 tablespoon Olive Oil Can use avocado oil or any neutral oil

Equipment

Skillet
Microwave

Method

Preparation

Heat the chicken in a skillet with olive oil and taco seasoning for about 5 minutes.
Microwave large flour tortillas for 30 seconds wrapped in a damp paper towel.
Set up an assembly line with tortillas and toppings ready.
Layer a corn tortilla with seasoned chicken, sour cream, cheese, lettuce, and any additional toppings.
Fold the flour tortilla over the fillings and tuck in the sides.
Cook the wraps seam-side down in a skillet for 2-3 minutes on each side until golden brown.
Let cool briefly, then cut in half and serve warm with extra salsa.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For best results, let wraps rest before cutting. Store leftovers in an airtight container for up to 2 days in the fridge, or freeze for up to 2 months.

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