Golden tortilla, shatteringly crisp on the outside. Spicy buffalo chicken, cool blue cheese, and that loud crunch from tortilla chips right in the middle. I threw these Chicken Crunch Wrap together on a random Tuesday because I had leftover rotisserie chicken and couldn't face another boring wrap, and now they're the thing my family asks for by name. They take maybe 30 minutes start to finish, and you can stuff them with whatever you have on hand.
If you're into quick dinners that actually taste like something special, you might also like this Easy Char Siu Chicken Recipe | Sticky Chinese BBQ Chicken or these Carnitas Crockpot Recipe | 10 Ingredients, 8 Hours for when you want to set it and forget it.
Why You'll Love This Chicken Crunch Wrap
This homemade chicken crunch wrap comes together in about 30 minutes, and most of that is just assembly. You don't need any fancy ingredients or special equipment—just a good skillet and a little patience while they get crispy. The filling is flexible too, so if you're not a blue cheese person, you can swap it out. These are great for feeding a crowd because everyone can customize their own, and they reheat beautifully for lunch the next day. Plus, there's something really satisfying about cutting into one and seeing all those layers.
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Chicken Crunch Wrap Ingredients
Here's what you'll need to make these Chicken Crunch Wrap, satisfying wraps.
See Recipe Card Below This Post For Ingredient Quantities
Flour tortillas: You'll need 10-inch tortillas that are pliable enough to fold without cracking. Warming them in the microwave for a few seconds makes them easier to work with.
Cooked shredded chicken: Rotisserie chicken works perfectly here and saves tons of time. You can also use leftover grilled chicken or even chicken breasts you've poached and shredded.
Buffalo sauce: This is what gives the filling its tangy, spicy kick. Use your favorite brand, or make your own if you're feeling ambitious.
Blue cheese: Crumbled blue cheese adds a creamy, sharp flavor that balances the heat from the buffalo sauce. If you're not a fan, feta or even extra cheddar works too.
Cheddar cheese: Grated cheddar melts beautifully and adds that gooey, cheesy factor everyone loves.
Tortilla chips: These create the signature crunch inside the wrap. Use sturdy chips that won't get soggy too quickly.
Celery: Finely diced celery adds a fresh, crisp texture and is a classic pairing with buffalo chicken.
Spring onion: Also called green onion, this adds a mild onion flavor and a pop of color.
Lettuce: Shredded lettuce adds freshness and helps balance the richness of the cheese and sauce.
Oil spray: You'll need this to lightly coat your pan so the wraps get golden and crispy without sticking.
Sour cream or ranch: Serve these on the side for dipping. The cool, creamy dip is the perfect contrast to the spicy filling.
How To Make Chicken Crunch Wrap
Let me walk you through how to put these together.
Mix the buffalo chicken: In a medium bowl, combine your shredded chicken with the buffalo sauce, diced celery, and spring onion until everything is well coated. The celery adds a nice crunch and the onion gives it a little bite.
Layer the fillings: Working with one tortilla at a time, place a handful of shredded lettuce in the center, then add some crumbled blue cheese, a scoop of the buffalo chicken mixture, a handful of tortilla chips (don't be shy here), and finish with grated cheddar on top. Keep everything in a neat pile in the middle.
Fold the wrap: This part takes a little practice but you'll get it. Start at one edge and fold it over the filling toward the center, then work your way around in a circle, folding and overlapping each section until the filling is completely sealed inside. It should look like a hexagon or octagon when you're done.
Pan-fry the wraps: Heat your skillet over medium heat and spray it lightly with oil. Place each wrap seam-side down in the pan and let it cook for 3 to 4 minutes without moving it. You want it to get deep golden brown and crispy. If your heat is too high, it'll burn before the inside warms through.
Flip and finish: Carefully flip each wrap and cook the other side until it's equally golden and crispy. You should be able to fit about three in a 12-inch skillet, so work in batches if you're making all six at once.
Serve: Cut each wrap in half diagonally and serve immediately with sour cream or ranch on the side. The contrast between the crispy outside and the warm, gooey inside is what makes these so good.
Substitutions & Variations
This crispy chicken crunch wrap recipe is pretty flexible, so feel free to make it your own.
If you're not into blue cheese, try crumbled feta, goat cheese, or just use more cheddar. For a milder version, swap the buffalo sauce for BBQ sauce or a honey mustard sauce. You can also add some diced tomatoes, black beans, or corn to the filling for extra bulk and flavor. If you want to make these vegetarian, use seasoned black beans or refried beans instead of chicken. And if you're watching carbs, you can use low-carb tortillas, though they might be a bit more fragile when folding.
Equipment For Chicken Crunch Wrap
You don't need much for these skillet chicken crunch wraps, just the basics. A sharp knife and cutting board for prepping your vegetables, a large 12-inch frying pan or skillet (the bigger the better so you can cook multiple wraps at once), a spatula for flipping, a cheese grater if you're grating your own cheddar, a medium bowl for mixing the buffalo chicken, and a smaller bowl with two forks if you need to shred your chicken from scratch. That's it.
Storage & Reheating Tips
These pan-fried chicken crunch wraps keep well in the fridge for up to 3 days. Let them cool completely, then wrap each one individually in foil or plastic wrap and store them in an airtight container. To reheat, I like to pop them back in a skillet over medium heat for a few minutes on each side this brings back that crispy texture. You can also reheat them in the oven at 350°F for about 10 minutes. The microwave works in a pinch, but you'll lose some of that crunch.
Expert Tips
The key to a good Chicken Crunch Wrap at home is getting that tortilla nice and golden without burning it. Medium heat is your friend here if it's too hot, the outside will burn before the cheese melts. Don't overfill your wraps or they'll be impossible to fold and the filling will leak out while cooking.
When you're folding, make sure each section overlaps the previous one so there are no gaps. If your tortillas keep cracking, warm them up a bit more or try a different brand. And don't skip the step of placing them seam-side down first this helps seal everything together as it cooks.
Serving Suggestions
Serve these with a simple side salad or some Turkish Potato Salad (No Mayo!) | 6 Easy Steps for a complete meal. They're also great with a bowl of tortilla soup or some Mexican-style street corn. For game day, set out a little buffet with extra buffalo sauce, ranch, sour cream, pickled jalapeños, and some carrot and celery sticks. If you're feeding a crowd, you can prep all the ingredients ahead of time and let everyone assemble their own wraps before you fry them up. It turns into a fun little activity and everyone gets exactly what they want.
FAQ
What to put in a Chicken Crunch Wrap?
A classic buffalo chicken crunch wrap includes shredded chicken, buffalo sauce, cheese, lettuce, tortilla chips for crunch, and usually some kind of creamy element like blue cheese or ranch. You can also add diced tomatoes, onions, jalapeños, or any toppings you like. The key is layering everything in the center so it folds neatly.
How long does a Chicken Crunch Wrap last in the fridge?
These will keep in the fridge for about 3 days when stored in an airtight container. The texture is best within the first day or two, but they're still good reheated. Just be aware that the lettuce might get a little soggy, so if you're meal-prepping, consider keeping the fresh ingredients separate and adding them when you reheat.
How to assemble a Chicken Crunch Wrap?
Place your filling in the center of a large tortilla, then fold one edge toward the middle. Keep working your way around the tortilla, folding and overlapping each section until the filling is completely enclosed. It should look like a flat, multi-sided package. The folds will seal together as you cook it.
How to store a Chicken Crunch Wrap?
Let them cool completely, then Chicken Crunch Wrap each one individually in foil or plastic wrap and store in the fridge for up to 3 days. For best results, reheat in a skillet or oven to bring back the crispy texture. If you want to freeze them, assemble without the lettuce and chips, then add those fresh when you're ready to cook.
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Chicken Crunch wrap
Ingredients
- 8 large flour tortillas warmed briefly to prevent tearing
- 400 g cooked shredded chicken fully cooked and pulled into thin strands
- 170 ml buffalo sauce adjust heat level to taste
- 115 g blue cheese crumbles freshly crumbled for best flavor
- 80 g sharp cheddar cheese grated finely for quick melting
- 80 g tortilla chips lightly crushed but still chunky
- 2 celery ribs finely diced for crunch
- 2 large green onions thinly chopped, white and green parts
- 1 small head lettuce shredded into thin strips
- Oil spray used sparingly for pan crisping
- Sour cream or ranch dressing served cold for contrast
Instructions
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Combine the shredded chicken, buffalo sauce, diced celery, and chopped green onion in a mixing bowl until evenly coated.
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Lay a warm tortilla flat and layer lettuce, blue cheese, buffalo chicken mixture, tortilla chips, and cheddar cheese in the center.
- Fold the tortilla edges up and over the filling, working around until the center is completely sealed.
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Set the wrap seam-side down in a lightly oiled skillet over medium heat and cook until deeply golden and crisp, then flip and brown the other side.
- Slice each crunchwrap in half and serve immediately with sour cream or ranch on the side.
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