Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Cheese Mixture Base
01 -
8 ounces of softened cream cheese, left at room temp
02 -
8 ounces of freshly shredded Pepperjack cheese for smooth melting
→ Core Components
03 -
1 pound of tenderly shredded cooked chicken
04 -
1 1/2 tablespoons of your favorite taco spice blend
05 -
8 soft flour tortillas, left out to easily fold
06 -
A spritz of cooking spray to crisp them up
→ For Toppings & Serving
07 -
Shredded cheddar cheese for sprinkling
08 -
Thinly sliced green onions for a fresh, bright touch
09 -
A dollop of sour cream to cool it down
10 -
Your favorite salsa, as a tasty dip
# Instructions:
01 -
Mix together the softened cream cheese, taco seasoning, and shredded Pepperjack in a big bowl until it’s creamy and well-mixed.
02 -
Carefully stir the shredded chicken into your cheese blend, making sure it’s evenly mixed for perfect bites.
03 -
Scoop the mixture and spread it across the tortillas. Tuck in the edges, then roll them tightly into neat, stuffed wraps.
04 -
Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray, and lay the rolled chimichangas seam-side down. Spray the tops gently to ensure they get golden and crisp!
05 -
Put the dish in the oven for 15 minutes, flip each chimichanga, and bake another 15 minutes. They should turn a beautiful golden brown.
06 -
Pop the hot chimichangas out of the oven. Sprinkle cheddar and green onions on top, and serve them with sour cream and salsa on the side.
# Notes:
01 -
You’ll get the satisfying crunch of traditional chimichangas, but this version is baked instead of fried.
02 -
Plan ahead: Fill and roll them up to a day early, then keep them in the fridge until baking time.