Crispy Chicken Enchilada Wraps

Name: Crispy Chicken Enchilada Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 wraps
Ingredients: 2 to 3 2 to 3 cups cooked, chopped chicken; 1 ½ to 2 1 ½ to 2 cups cooked white or brown rice; 1 1 (15-ounce) can pinto or black beans, rinsed and drained; 1 1 (10-ounce) can green or red enchilada sauce (see note); 1 1 (4-ounce) can green chiles, drained; ½ ½ cup chopped cilantro; 1 1 tablespoon fresh lime juice, more or less; ½ ½ teaspoon ground cumin; ½ ½ teaspoon dried oregano; ¼ ¼ teaspoon chile powder; ¼ ¼ teaspoon garlic powder; ¼ ¼ teaspoon salt; Pinch of black pepper; 8 to 10 8 to 10 (8-inch) tortillas; 2 to 3 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar); cooking spray

User Reviews

5.0

87 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 wraps
Course
Main Course
Cuisine
American

Crispy Chicken Enchilada Wraps

Iris Warren

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Ingredients

Servings

Filling:

2 to 3 2 to 3 cups cooked, chopped chicken
1 ½ to 2 1 ½ to 2 cups cooked white or brown rice
1 1 (15-ounce) can pinto or black beans, rinsed and drained
1 1 (10-ounce) can green or red enchilada sauce (see note)
1 1 (4-ounce) can green chiles, drained
½ ½ cup chopped cilantro
1 1 tablespoon fresh lime juice, more or less
½ ½ teaspoon ground cumin
½ ½ teaspoon dried oregano
¼ ¼ teaspoon chile powder
¼ ¼ teaspoon garlic powder
¼ ¼ teaspoon salt
Pinch of black pepper

Wraps:

8 to 10 8 to 10 (8-inch) tortillas
2 to 3 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar)
cooking spray

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Instructions

Combine all of the filling ingredients together in a bowl and mix to combine.
For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It's normal for a little filling to fall out when flipping - just tuck it back into the ends of the wrap with the spatula.
Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
Serve warm with sour cream, salsa, or other toppings of your choice!

Notes

Enchilada Sauce: these wraps are delicious with either green or red enchilada sauce. It's best to use an enchilada sauce with a thicker consistency so the filling isn't too watery (but mostly, use a brand that you like the taste of).
Customizable: this recipe is extremely customizable. Use more or less of any ingredient you like. They are delicious made with cooked ground beef in place of the chicken. I've also used canned (Costco brand) chicken with good results.
Spice Level: keep an eye on the spiciness of the enchilada sauce and green chiles. Use medium or hot for a spicy wrap - or stick with mild if you don't want them spicy.

Nutrition Information

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Serving 1 wrap Calories 385kcal (19%) Carbohydrates 42g (14%) Protein 26g (52%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 56mg (19%) Sodium 857mg (36%) Fiber 7g (28%) Sugar 4g (8%)