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A stacked Chicken Crunch Wrap, cut in half, revealing seasoned ground meat, rice, vegetables, and melted cheese.

Chicken Crunch Wrap

A copycat recipe for the popular Chicken Crunch Wrap, featuring seasoned ground beef, rice, cheese, nacho cheese sauce, chipotle sauce, sour cream, and crunchy tortilla strips, all wrapped in a flour tortilla and grilled.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb Ground beef
  • 1/4 cup Water
  • 1 packet Taco seasoning Store-bought or homemade
  • 2 cups Cooked seasoned rice e.g., Near East Spanish Rice
  • 1.5 cups Shredded cheese blend Cheddar, Monterey Jack, and Mozzarella
For Assembly
  • 1/2 cup Nacho cheese sauce Warmed slightly
  • 1/4 cup Chipotle sauce
  • 1/4 cup Sour cream
  • 1 cup Tortilla strips Crunchy
  • 1 tbsp Unsalted butter For grilling
  • 4 Flour tortillas 10-12 inch burrito size

Equipment

  • Large skillet
  • Spatula
  • Griddle or another skillet

Method
 

  1. In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
  2. Add the water and taco seasoning to the skillet with the beef. Stir to combine and cook for 1-2 minutes until the seasoning is fragrant.
  3. Stir in the cooked seasoned rice and shredded cheese. Cook, stirring, until the cheese is melted and the mixture is well combined. Remove from heat.
  4. Lay out one flour tortilla. Spread about 2 tablespoons of nacho cheese sauce in the center, leaving a border. Top with about 1/4 cup of the beef and rice mixture.
  5. Drizzle about 1 tablespoon of chipotle sauce and 1 tablespoon of sour cream over the beef mixture. Sprinkle about 1/4 cup of tortilla strips on top.
  6. Fold the bottom half of the tortilla up over the filling. Then, fold in the sides to create a rectangular packet. Repeat with the remaining tortillas and filling.
  7. Melt the butter in a skillet or on a griddle over medium heat. Place the folded wraps seam-side down in the skillet.
  8. Cook for 3-5 minutes per side, until golden brown and crispy. Let rest for 5 minutes before cutting in half and serving.

Notes

You can adjust the amount of nacho cheese sauce, chipotle sauce, and sour cream to your preference. For a spicier wrap, add a pinch of cayenne pepper to the beef mixture.

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