Description
These creamy garlic chicken crunchwraps combine juicy chicken, a rich garlicky sauce, and melty cheese all wrapped in a crispy tortilla. Perfect for busy weeknights, game days, or cozy dinners, they’re a crowd-pleasing comfort food with a bold, satisfying crunch.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into small cubes or shredded (rotisserie chicken works too)
- 1 tbsp olive oil or butter
- 3–4 cloves fresh garlic, minced
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 2 tbsp sour cream (or Greek yogurt)
- 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
- 1/2 tsp chipotle powder or smoked paprika
- Salt and black pepper, to taste
- Chopped fresh parsley or chives (optional)
- 6–8 large (10-inch) flour tortillas
- 6–8 small (6-inch) corn tortillas or tostada shells (or broken tortilla chips)
- Extra shredded cheese (for layering and topping)
- 2 tbsp butter or neutral oil (for griddling)
- Optional: diced tomatoes or salsa, avocado slices or guacamole, shredded lettuce, hot sauce
Instructions
- Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
- Add chicken breast pieces. Season with salt, pepper, and chipotle powder or smoked paprika.
- Sauté for 5-7 minutes, stirring occasionally, until chicken is golden and cooked through (internal temp 165°F). If using rotisserie chicken, warm with spices for 2-3 minutes.
- In a medium bowl, blend together cream cheese, mayonnaise, sour cream, and minced garlic until smooth.
- Add shredded cheese and most of the cooked chicken. Mix well. Stir in parsley or chives if desired. Season with salt and pepper to taste.
- Warm large flour tortillas in the microwave for 20 seconds or in a dry skillet for 10 seconds per side. Toast small corn tortillas or tostada shells until crisp.
- Lay one warm flour tortilla on a clean surface. Spoon about 1/2 cup creamy garlic chicken mixture into the center and spread into a circle, leaving at least 2 inches clear around the edge.
- Place a toasted small tortilla or tostada shell on top of the filling. Sprinkle with extra shredded cheese and any optional extras.
- Fold the edges of the large tortilla up and over the center, working in sections, to create a hexagonal wrap. Press gently to seal. Repeat with remaining tortillas and filling.
- Heat a little butter or oil in your skillet over medium heat. Place a crunchwrap seam side down in the pan. Cook for 2-3 minutes until golden brown and crisp.
- Flip and cook the other side for another 2 minutes. Transfer to a plate lined with paper towels while you cook the rest.
- Let crunchwraps cool for 2-3 minutes before slicing. Cut in half and serve with extra sour cream, salsa, or guacamole if desired.
Notes
Warm tortillas before folding to prevent cracking. Don’t overfill to avoid bursting. Cook seam side down first to seal. Keep cooked crunchwraps warm in a low oven if making a batch. For gluten-free, use GF tortillas and check dairy labels. For vegetarian, sub mushrooms or black beans for chicken. Leftovers reheat best in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 430
- Sugar: 3
- Sodium: 780
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 22
Keywords: chicken crunchwrap, creamy garlic chicken, homemade crunchwrap, easy dinner, comfort food, cheesy wrap, skillet recipe, weeknight meal, family dinner, crispy tortilla