Crispy Chicken Wrap (Print Version)
# Ingredients:
→ Cheesy Mixture
01 -
8 ounces of freshly shredded Pepperjack cheese, melts nicely
02 -
8 ounces of softened cream cheese, easier to mix at room temp
→ Core Ingredients
03 -
1 1/2 tablespoons of taco seasoning, spicy kick
04 -
Flour tortillas, 8 total, easy to roll when soft
05 -
1 pound of cooked, shredded chicken in tender strips
06 -
Cooking spray, for crispy, golden goodness
→ Add-ons & Extras
07 -
Green onions, sliced thin for that crisp, fresh touch
08 -
Cheddar cheese, shred it fresh for a nice topping
09 -
Sour cream, creamy companion for serving
10 -
A jar of your favorite salsa, add a splash of bold flavor
# Instructions:
01 -
Take your cream cheese, shredded Pepperjack, and taco seasoning. Mix them in a big bowl until it’s all smooth and loaded with flavor.
02 -
Carefully stir in your shredded chicken. You want a nice balance of creamy and chickeny flavors each bite.
03 -
Grab your tortillas and divide the filling evenly. Roll each one like a burrito, folding in the sides for a snug wrap.
04 -
Turn the oven to 350°F (175°C). Spray a 9x13-inch dish lightly with cooking spray, line up the chimichangas seam-down, and spritz the tops lightly for that crispy finish.
05 -
Pop the dish in the oven for 15 minutes. Flip them and bake another 15 until they’re perfectly golden across both sides.
06 -
When serving, sprinkle some cheddar and green onion on top. Pair with sour cream and salsa for dipping and enjoy while hot!
# Notes:
01 -
Enjoy the crunch of classic chimichangas with a lighter twist using this baked version.
02 -
Planning ahead? Roll them up, then chill in the fridge up to 24 hours before baking.