Buffalo Chicken Crunchwraps combine cubed spicy buffalo chicken with melty mozzarella and a crispy tostada inside a griddled flour tortilla, finished with ranch, lettuce, and tomato for a satisfying handheld meal.
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In a mixing bowl, combine the cubed chicken with olive oil and seasonings (salt, pepper, garlic powder, onion powder, paprika). Toss until the chicken is evenly coated.
Heat a griddle or large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until golden brown and cooked through.
Pour the buffalo sauce over the cooked chicken and toss to coat everything. Turn off the heat and set the chicken aside.
To assemble, lay a large flour tortilla flat. In the center, add a layer of shredded mozzarella cheese, followed by a scoop of the buffalo chicken.
Place a tostada shell on top of the chicken.
Drizzle ranch dressing over the tostada, then top with shredded lettuce and diced tomatoes.
Fold the crunchwrap by pulling one edge of the tortilla to the center, then continue folding the edges in, working your way around to create a sealed, hexagonal shape.
Place the assembled crunchwrap seam-side down on the warm griddle or skillet.
Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is melted.
Store cooled crunchwraps in an airtight container in the fridge for up to 3 days; reheat on a griddle or in a 350°F oven for 5–7 minutes to restore crispness.
griddle or large skillet · sharp knife for cubing chicken
Yes—assemble the wraps and refrigerate for up to 4 hours before griddling. Grill just before serving for the best crunch and melted cheese.
Layer the tostada directly against the tortilla so it doesn't absorb moisture from the other fillings, and assemble the wrap just before cooking.
Yes—cheddar or pepper jack work well for more flavor, though mozzarella melts most evenly and stays creamy.
Medium-high heat (around 375°F). This allows the tortilla to brown and crisp without burning before the cheese fully melts.
Yes—bake at 400°F for 12–15 minutes on a parchment-lined baking sheet until the tortilla is golden, though you'll lose some exterior crispness.
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