Chicken Crunchwraps

  • 2 tsp. cooking oil
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • ¼ c. diced onion
  • ¼ c. diced pepper (I used red and green for extra color)
  • ½ c. diced tomatoes
  • 2 T. taco seasoning (I like Penzeys Bold Taco)
  • 4 (12-inch) flour tortilla
  • ½ c. shredded cheddar cheese
  • ¼ chopped black olives
  • 1 c. shredded Mexican blend cheese
  • 4 tostada shells or a generous handful of tortilla chips

Heat the cooking oil in a large skillet over medium high heat. Add the chicken and cook until it has browned, about 5-7 minutes. Add the onion, pepper, and tomatoes; cook an additional 3 minutes to lightly soften the vegetables. Stir in the taco seasoning; set the chicken mixture aside.

Heat the flour tortillas according to the package instructions. Heat a panini press to medium-high heat.

Working one at a time, place an ⅛ cup of shredded cheddar cheese in the center of each tortilla. Top with a quarter of the chicken mixture, a quarter of the chopped black olives, a quarter of the Mexican cheese blend, and a tostada shell or 3-4 tortilla chips.

Fold the edges of the flour tortilla up and over the center. Continue to work your way around the tortilla, folding as tight as possible.

Carefully transfer the wrap to the hot panini press and close the lid. Cook for 5-7 minutes or until the outside of the wrap is crispy and the cheese on the inside is melted. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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