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Homemade Crispy Chicken Wraps photo

Crispy Chicken Wraps

Pan-toasted flour tortillas filled with seasoned chicken, enchilada sauce, refried beans, and shredded Cheddar, cooked until golden and crispy.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6 wraps
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cupscooked chickenshredded or diced see note 1
  • 1 1-ounce packettaco seasoningabout 2 tablespoons; see note 2
  • 3/4 cupmild enchilada saucesee note 3
  • 2 cupsfreshly shredded sharp Cheddar cheesesee note 4
  • 6 largeflour tortillasburrito-sized
  • 1 16-ounce canrefried beans
  • Cooking spray
  • Optional toppingssee note 5

Equipment

  • Large skilletnonstick

Method
 

Instructions
  1. In a large bowl, combine 2 cups cooked chicken, the 1‑ounce packet taco seasoning, 3/4 cup mild enchilada sauce, and 2 cups shredded sharp Cheddar. Stir gently until the ingredients are evenly mixed.
  2. Lay the 6 flour tortillas flat on a clean, flat surface. Spoon the 16‑ounce can of refried beans evenly into the center of each tortilla (about 1/3 cup per tortilla), leaving a 1‑ to 2‑inch border around the edges.
  3. Divide the chicken‑cheese mixture evenly among the tortillas (about 3/4 cup per tortilla), placing it on top of the beans in the center of each tortilla.
  4. Fold each tortilla into a packet: fold the bottom edge up over the filling, fold the left and right sides in toward the center, then continue rolling away from you until the seam is tucked underneath. Repeat for all 6 tortillas.
  5. Microwave each assembled wrap one at a time for 20–30 seconds to warm the filling and help the wrap hold its shape.
  6. After microwaving all wraps, spray each one generously on all sides with cooking spray. Heat a nonstick skillet over medium‑high heat.
  7. Working in batches (about 2–3 wraps at a time to avoid crowding), place the wraps seam side down in the skillet. Cook 1–2 minutes, then use tongs to rotate so each side becomes golden brown and crispy; continue rotating every 1–2 minutes until the wraps are browned on all sides and heated through. Repeat with remaining wraps.
  8. Serve the wraps hot with optional toppings as desired.

Notes

For a homemade blend, combine the following: 1 tablespoon ground chili powder, 1 teaspoon each: ground cumin, paprika, and 1/2 teaspoon each: onion powder, garlic powder, dried oregano, fine sea salt, pepper.
Lay tortilla flat on your work surface and spoon the filling onto the center, leaving a generous border around all edges.
Fold both sides of the tortilla into the center, partially covering the filling.
Next, fold the edge of the tortilla that’s closest to you over the filling and the folded-in sides.
Finally, grasp the last edge of the tortilla furthest away from you and, while keeping it tight, pull it over the other side until you have a neatly wrapped packet. The filling should now be completely enclosed.