Irresistible Chicken Enchilada Crunch Wraps Recipe
Deliciously crispy and flavorful Chicken Enchilada Crunch Wraps that combine shredded chicken, rice, beans, and cheese wrapped in warm tortillas and baked to perfection. This quick and easy recipe delivers a perfect balance of textures and zesty southwestern flavors, ideal for a satisfying weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (10 crunch wraps total) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Filling
- 3.5 cups shredded chicken (bite-sized pieces for better distribution)
- 2.5 cups cooked Mahatma long-grain white rice
- 15 oz pinto beans, drained and rinsed
- 10 oz enchilada sauce (Las Palmas mild red sauce preferred)
- 4 oz green chiles
- 1/2 cup cilantro, chopped
- 2 tbsp fresh lime juice
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp chile powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Assembly
- 10 burrito-size flour tortillas, warmed slightly to prevent tearing
- 3.5 cups shredded cheese (Tillamook Mexican Blend for best melt)
- Cooking spray
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, cooked rice, pinto beans, enchilada sauce, green chiles, chopped cilantro, lime juice, cumin, oregano, chile powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and well coated with the enchilada sauce.
- Assemble the wraps: Lay a warmed flour tortilla flat on a clean surface. Sprinkle approximately 1/3 cup of shredded cheese evenly over the center of the tortilla. Add a generous scoop of the prepared chicken and rice filling on top of the cheese. Add another small sprinkle of cheese over the filling to help seal the wrap. Fold the edges of the tortilla over the filling tightly, creating a sealed crunch wrap shape. Repeat for all tortillas.
- Prepare for baking: Lightly spray a large baking sheet with cooking spray or line with parchment paper. Arrange the assembled crunch wraps seam-side down on the baking sheet to keep them sealed during cooking.
- Bake: Preheat your oven to 375°F (190°C). Once heated, bake the crunch wraps for approximately 15 minutes or until the tortillas are crisp and golden brown and the cheese inside has melted completely. For extra crispiness, you may flip the wraps halfway through baking and reapply cooking spray if needed.
- Serve: Remove the crunch wraps from the oven and let them cool slightly before serving. They pair wonderfully with sour cream, guacamole, or extra salsa for dipping.
Notes
- Warming tortillas before assembly helps prevent them from tearing when folding.
- You can substitute chicken with turkey or a plant-based protein for variation.
- Use mild or hot enchilada sauce depending on your spice preference.
- Ensure the filling is not overly wet to avoid soggy tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
Keywords: chicken enchilada crunch wrap, baked enchilada wraps, Mexican chicken wraps, cheesy chicken burrito, easy weeknight dinner
