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Loaded Chipotle Ranch Grilled Chicken Crunchwraps

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These loaded chipotle ranch grilled chicken crunchwraps combine juicy grilled chicken, smoky chipotle ranch sauce, melty cheese, and a crispy golden tortilla for a crave-worthy Tex-Mex dinner. Ready in just 30 minutes, they’re perfect for busy weeknights and totally customizable for any crowd.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb), sliced into thin strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup ranch dressing
  • 2–3 tsp chipotle peppers in adobo sauce, minced
  • 1 tsp fresh lime juice
  • 4 large flour tortillas (10-inch, burrito-size)
  • 4 small tostada shells or crunchy corn tortillas (about 5-inch)
  • 1 cup shredded cheddar cheese or Mexican blend
  • 1 cup shredded romaine lettuce
  • 1 medium tomato, diced
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/4 cup sliced pickled jalapeños (optional)
  • 1–2 tbsp butter or neutral oil (for grilling the crunchwraps)

Instructions

  1. Slice chicken breasts into thin strips. In a bowl, toss with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Let marinate for 5-10 minutes.
  2. In a small bowl, mix ranch dressing, minced chipotle peppers in adobo, and lime juice. Stir until smooth and adjust chipotle to taste.
  3. Heat a large nonstick skillet or grill pan over medium-high heat. Add chicken strips in a single layer and cook for 2-3 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and cover to keep warm.
  4. While chicken cooks, shred lettuce, dice tomatoes, rinse black beans, and slice jalapeños if using.
  5. Warm flour tortillas in the microwave for 15-20 seconds or wrap in foil and warm in a low oven until pliable.
  6. Lay a large flour tortilla on a flat surface. In the center, layer 1/4 of the grilled chicken, a drizzle of chipotle ranch, a handful of shredded cheese, a tostada shell, black beans, tomatoes, jalapeños, and lettuce.
  7. Fold the edges of the tortilla up and over the center, working around in sections to create a pleated, hexagonal wrap. If needed, cut a small circle from another tortilla to cover any gap before folding.
  8. Wipe the skillet clean and return to medium heat. Melt 1/2 tbsp butter or oil. Place crunchwrap seam-side down and cook for 2-3 minutes, pressing gently, until golden and crisp. Flip and grill another 1-2 minutes on the other side. Repeat for all wraps, adding more butter/oil as needed.
  9. Let cool for 1-2 minutes before slicing in half. Serve hot with extra chipotle ranch for dipping.

Notes

Don’t overstuff the wraps for easier folding and grilling. Warm tortillas well to prevent cracking. Use cheese as ‘glue’ to help seal the wraps. For gluten-free, use GF tortillas and corn tostadas. For vegetarian, substitute chicken with grilled portobello mushrooms or crispy tofu. Crunchwraps are best served hot and crispy, but leftovers can be reheated in a skillet or air fryer.

Nutrition

Keywords: crunchwrap, chipotle ranch, grilled chicken, Tex-Mex, easy dinner, 30-minute meal, chicken wrap, homemade fast food, family dinner, weeknight dinner

Find it online: https://yumnode.com/loaded-chipotle-ranch-grilled-chicken-crunchwraps-recipe-easy-30-minute-dinner/