Chicken Crunch Wraps

Name: Chicken Crunch Wraps
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 17 servings
Cuisine: American
Ingredients: 5 lbs boneless, skinless chicken breast; 8 tsp paprika; 8 tsp granulated garlic; 2 tbsp cooking oil; 16 oz cream cheese; 1 tbsp Worcestershire sauce; 2 tbsp sriracha; 9 tsp ketchup; 17 large burrito-size flour tortillas; 17 small tostada shells or small flour tortillas; 1 head iceberg lettuce; 1 pint cherry tomatoes; 1 bag (8 oz) shredded Mexican blend cheese; Guacamole, for serving

Chicken Crunch Wraps are a crowd-pleasing batch recipe featuring seasoned chicken breast and a creamy, spicy sriracha sauce wrapped in pan-fried tortillas until golden. The combination of soft filling and crispy exterior makes them ideal for meal prep or feeding large groups.

🍴Copycat

🌍American 🏷️Crunch wrap 🏷️Chicken 🏷️Tex-mex 🏷️Dinner

-0:00

michellemerida32onTikTok

Total

45 min

Servings

17

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by michellemerida32

-0:00

michellemerida32onTikTok

Ingredients

5 lbs boneless, skinless chicken breast
8 tsp paprika
8 tsp granulated garlic
2 tbsp cooking oil
16 oz cream cheese
1 tbsp Worcestershire sauce
2 tbsp sriracha
9 tsp ketchup
17 large burrito-size flour tortillas
17 small tostada shells or small flour tortillas
1 head iceberg lettuce
1 pint cherry tomatoes
1 bag (8 oz) shredded Mexican blend cheese
Guacamole, for servingoptional

14 Ingredients

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Instructions

1
Dice the chicken breast into small, bite-sized pieces.
2
In a large bowl, combine the diced chicken with paprika and granulated garlic.
3
Mix by hand until the chicken is evenly coated with the spices.
4
Heat cooking oil in a large skillet over medium-high heat.
5
Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until fully cooked through.
6
Once cooked, transfer the chicken to a large pan or container to cool slightly.
7
To make the sauce, combine cream cheese, Worcestershire sauce, sriracha, and ketchup in a large mixing bowl.
8
Stir the sauce ingredients until well combined and smooth.
9
Prepare the toppings by shredding the lettuce and dicing the tomatoes.
10
To assemble a crunch wrap, lay a large flour tortilla flat. Spread a layer of the cream cheese sauce in the center.
11
Top the sauce with a scoop of the cooked chicken, followed by shredded lettuce, diced tomatoes, and a sprinkle of shredded cheese.
12
Place a small tostada shell or small tortilla on top of the fillings.
13
Carefully fold the edges of the large tortilla up and over the center, creating a sealed, hexagonal shape.
14
Place the crunch wrap seam-side down in a hot, lightly oiled skillet over medium heat.
15
Cook for 2-3 minutes per side, until golden brown and crispy.
16
Remove from the pan and serve immediately, with guacamole if desired.

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Tips & Notes

Pro tips

Shred the cooked chicken finely so it distributes evenly in the filling and creates a smooth, spreadable texture.
Seal the tortilla edges tightly before pan-frying to prevent the filling from leaking out during cooking.
Pan-fry seam-side down first to lock in the seal, then flip carefully to fry the other side.
Keep finished wraps warm on a plate lined with paper towels to absorb excess oil while you cook the remaining batch.

Substitutions

Cream cheese → sour cream mixed with softened butter (use 1.5 cups for the same consistency and tang)
Sriracha → hot sauce, chili paste, or cayenne pepper (adjust to taste preference)
Burrito-size tortillas → large flour tortillas or wraps (12–14 inches); adjust filling amount slightly

Storage & make-ahead

Store cooled wraps in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium heat for 2–3 minutes per side, or microwave for 1 minute wrapped in a damp paper towel.

Equipment

large pot or Dutch oven for boiling chicken · cast iron skillet or large non-stick skillet for pan-frying

Common Questions

Can I make these wraps ahead of time?

Yes, you can assemble the wraps and refrigerate them for up to 24 hours before pan-frying. Pan-fry from cold, adding 1–2 minutes extra cooking time. You can also freeze assembled wraps for up to 2 months; thaw overnight before cooking.

What's the best way to cook the chicken for this recipe?

Boil the 5 lbs of seasoned chicken breasts in salted water for 12–15 minutes until fully cooked through (165°F internal temperature), then shred. This keeps the chicken tender and allows it to absorb the seasonings evenly.

Can I substitute the sriracha?

Yes. Use hot sauce (like Frank's RedHot), chili paste, or cayenne pepper to taste. Start with half the amount if using cayenne, as it's more concentrated than sriracha.

How do I get the wraps crispy on the outside?

Pan-fry them seam-side down over medium-high heat in cooking oil until golden brown on both sides (2–3 minutes per side). Don't move them too much—let them sit to develop a crispy crust.