Here are my Chicken Enchilada Crunch Wraps, loaded with shredded chicken, seasoned rice, pinto beans, and melted cheese, all wrapped up in a grilled tortilla with enchilada sauce and a kick of green chiles.
These crunch wraps have become a weekly dinner staple at our house. They’re filling, easy to customize, and way better than any fast food version. Plus, you can make a big batch and keep them warm in the oven while everyone grabs seconds.
Why You’ll Love These Chicken Enchilada Crunch Wraps
- Ready in 30 minutes or less – These crunch wraps come together super fast, making them perfect for busy weeknights when you need dinner on the table quickly.
- Kid-friendly meal – The crispy tortilla shell and cheesy filling make these wraps a hit with the whole family, and they’re fun to eat too.
- Customizable to your taste – You can easily adjust the spice level or swap in your favorite beans and toppings to make them exactly how you like them.
- Budget-friendly ingredients – Using simple pantry staples and leftover chicken, you can feed a crowd without spending a fortune.
- Satisfying and filling – Packed with protein from the chicken and beans, plus rice and cheese, these wraps will keep you full and satisfied.
What Kind of Chicken Should I Use?
The great thing about this recipe is that it’s super flexible when it comes to your chicken choice. You can use rotisserie chicken from the store for a quick shortcut, or cook up some chicken breasts or thighs yourself – both white and dark meat work perfectly fine here. If you’re meal prepping, leftover grilled or baked chicken is a great option too. Just make sure your chicken is already cooked and shredded or diced into bite-sized pieces before you start assembling your crunch wraps, and you’ll be good to go.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Chicken: Rotisserie chicken is a great time-saver, but you can also use leftover cooked chicken, turkey, or even ground beef if that’s what you have on hand. For ground beef, brown it first and drain any excess fat.
- Pinto beans: Black beans or refried beans work perfectly here. If using refried beans, you might want to thin them out with a little water or enchilada sauce so they spread more easily.
- Rice: White rice, brown rice, or even cauliflower rice can be used. Just make sure whatever rice you choose is already cooked before assembling.
- Enchilada sauce: You can substitute with salsa (red or green) or taco sauce if you’re out of enchilada sauce. The flavor will be slightly different but still tasty.
- Green chiles: If you don’t have canned green chiles, try using fresh jalapeños (remove seeds for less heat) or skip them altogether if you prefer a milder version.
- Cheese: Mexican blend, cheddar, Monterey Jack, or pepper jack all work great. Use whatever melting cheese you prefer or have in your fridge.
- Tortillas: Large flour tortillas are essential for this recipe – they need to be pliable enough to fold and wrap. Don’t substitute with corn tortillas as they’ll crack and won’t hold the filling properly.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crunch wraps is overfilling them, which makes folding nearly impossible and causes the filling to burst out during cooking – stick to the recommended 1/2 cup of filling and resist the urge to add more.
Another common error is not pressing the folded wraps firmly enough before cooking, so take a few seconds to really flatten them with your hand or a spatula to help them seal and crisp up properly.
If your pan is too hot, the tortillas will burn before the cheese melts inside, so keep the heat at medium and give each side the full 2-4 minutes to develop that golden-brown crust.
Finally, placing the wraps seam side down first is important because it helps seal the folds together as they cook, preventing them from unfolding when you flip them.
What to Serve With Chicken Enchilada Crunch Wraps?
These crunch wraps are pretty filling on their own, but I love serving them with a simple side of Mexican rice or refried beans if you want to make it a bigger meal. A fresh pico de gallo or chunky guacamole on the side is perfect for scooping up with tortilla chips while you eat. For something lighter, try a crisp romaine salad with a squeeze of lime, some corn, and a drizzle of creamy cilantro dressing. If you’re feeding a crowd, set out some sour cream, salsa, pickled jalapeños, and extra cilantro so everyone can customize their wraps however they like.
Storage Instructions
Store: Keep your assembled crunch wraps wrapped individually in foil or plastic wrap in the fridge for up to 3 days. They’re great for quick lunches or dinners throughout the week. You can also store the filling separately in an airtight container if you prefer to assemble them fresh.
Freeze: These freeze really well for busy nights! Wrap each crunch wrap tightly in foil, then place them in a freezer bag. They’ll keep for up to 2 months. I like to label them with the date so I remember when I made them.
Reheat: For refrigerated crunch wraps, heat them in a skillet over medium heat for a few minutes on each side until crispy and warmed through. From frozen, let them thaw in the fridge overnight, or microwave for a minute to defrost before crisping up in a pan. You can also bake them at 350°F for about 15 minutes if you’re reheating several at once.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-30 minutes |
| Level of Difficulty | Easy |
| Servings | 10 wraps |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3750-4100
- Protein: 190-220 g
- Fat: 115-140 g
- Carbohydrates: 440-490 g
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Ingredients
For the filling:
- 3.5 cups chicken (shredded into bite-sized pieces for better distribution)
- 2.5 cups rice (I use Mahatma long-grain white rice)
- 15 oz pinto beans
- 10 oz enchilada sauce (I prefer Las Palmas mild red sauce)
- 4 oz green chiles
- 1/2 cup cilantro
- 2 tbsp lime juice (freshly squeezed for best brightness)
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chile powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
For the wraps:
- 10 flour tortillas (burrito size, warmed slightly to prevent tearing)
- 3.5 cups cheese (I like Tillamook Mexican Blend for a better melt)
- cooking spray
Step 1: Prepare the Filling Base with Chicken and Beans
- 3.5 cups shredded chicken
- 2.5 cups cooked rice
- 15 oz pinto beans, drained
In a large bowl, combine the shredded chicken, drained pinto beans, and cooked rice.
This creates your protein and carbohydrate foundation.
I like to use freshly cooked rice while it’s still warm so it absorbs the flavors better, but room-temperature rice works fine too.
Step 2: Build the Flavor Profile with Sauce and Seasonings
- chicken and bean mixture from Step 1
- 10 oz enchilada sauce
- 4 oz green chiles, diced
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chile powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp lime juice, freshly squeezed
- 1/2 cup cilantro, chopped
To the chicken and bean mixture from Step 1, add the enchilada sauce, diced green chiles, and all dry seasonings (cumin, oregano, chile powder, garlic powder, salt, and pepper).
Stir until everything is evenly distributed and well-coated.
Finish with fresh lime juice and chopped cilantro, stirring gently to combine.
For the best brightness, I always use freshly squeezed lime juice rather than bottled—it makes a noticeable difference in the final flavor.
Step 3: Assemble and Fold the Wraps
- 10 flour tortillas, warmed
- 3.5 cups Mexican Blend cheese, divided into portions
- filling mixture from Step 2
Lay a warmed flour tortilla flat on your work surface.
Place 1/4 cup of the cheese blend in the center, then top with 1/2 cup of the filling mixture from Step 2.
Fold the tortilla into thirds—fold one side in, then the opposite side over, creating an envelope-like packet.
Press gently and evenly to compress the filling so it holds together during cooking.
I find that slightly warming the tortillas first makes them much more pliable and less likely to tear during folding.
Step 4: Pan-Fry Until Golden and Cheese Melts
- assembled wraps from Step 3
- cooking spray
Heat a large skillet or griddle to medium-high heat (around 350°F if using an electric skillet, or medium-high on stovetop).
Lightly coat the seam side of each folded wrap with cooking spray, then place seam-side down in the hot pan—the spray helps them brown beautifully and prevents sticking.
Cook for 2-4 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for 2-4 minutes more until the cheese inside has melted and the tortilla is golden.
Work in batches if needed to avoid overcrowding.
Step 5: Serve and Enjoy
Transfer the cooked wraps to a serving plate.
Serve while warm with your preferred toppings such as sour cream, additional cilantro, jalapeños, or extra enchilada sauce on the side.
Irresistible Chicken Enchilada Crunch Wraps
Ingredients
For the filling
- 3.5 cups chicken (shredded into bite-sized pieces for better distribution)
- 2.5 cups rice (I use Mahatma long-grain white rice)
- 15 oz pinto beans
- 10 oz enchilada sauce (I prefer Las Palmas mild red sauce)
- 4 oz green chiles
- 1/2 cup cilantro
- 2 tbsp lime juice (freshly squeezed for best brightness)
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chile powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
For the wraps
- 10 flour tortillas (burrito size, warmed slightly to prevent tearing)
- 3.5 cups cheese (I like Tillamook Mexican Blend for a better melt)
- cooking spray
Instructions
- In a large bowl, combine the shredded chicken, drained pinto beans, and cooked rice. This creates your protein and carbohydrate foundation. I like to use freshly cooked rice while it's still warm so it absorbs the flavors better, but room-temperature rice works fine too.
- To the chicken and bean mixture from Step 1, add the enchilada sauce, diced green chiles, and all dry seasonings (cumin, oregano, chile powder, garlic powder, salt, and pepper). Stir until everything is evenly distributed and well-coated. Finish with fresh lime juice and chopped cilantro, stirring gently to combine. For the best brightness, I always use freshly squeezed lime juice rather than bottled—it makes a noticeable difference in the final flavor.
- Lay a warmed flour tortilla flat on your work surface. Place 1/4 cup of the cheese blend in the center, then top with 1/2 cup of the filling mixture from Step 2. Fold the tortilla into thirds—fold one side in, then the opposite side over, creating an envelope-like packet. Press gently and evenly to compress the filling so it holds together during cooking. I find that slightly warming the tortillas first makes them much more pliable and less likely to tear during folding.
- Heat a large skillet or griddle to medium-high heat (around 350°F if using an electric skillet, or medium-high on stovetop). Lightly coat the seam side of each folded wrap with cooking spray, then place seam-side down in the hot pan—the spray helps them brown beautifully and prevents sticking. Cook for 2-4 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for 2-4 minutes more until the cheese inside has melted and the tortilla is golden. Work in batches if needed to avoid overcrowding.
- Transfer the cooked wraps to a serving plate. Serve while warm with your preferred toppings such as sour cream, additional cilantro, jalapeños, or extra enchilada sauce on the side.
