Ingredients
Equipment
Method
Instructions
- Season the Chicken: Heat the olive oil in a medium skillet over medium heat. Add your cooked, shredded chicken and sprinkle the taco seasoning over it. Stir everything together until the chicken is coated and warmed through, about 3-4 minutes. Set it aside and keep it warm.
- Prep Your Station: Gently warm the large flour tortillas in the microwave for about 30 seconds to make them soft and pliable. Set out all your other ingredients—lettuce, cheese, sour cream, salsa, and any other toppings—in small bowls.
- Build the Layers: Lay a large flour tortilla flat. Place a small corn tortilla right in the center. Layer your ingredients directly on top of the corn tortilla. Start with a generous portion of the warm seasoned chicken, followed by a dollop of sour cream and salsa. Sprinkle a good amount of shredded cheese, then top with lettuce and any of your optional extras.
- Fold It Up: Start with one edge of the flour tortilla and fold it tightly over the center of the filling. Continue working your way around the circle, making small, overlapping folds until the entire filling is enclosed. It should look like a hexagon when you're done.
- Get It Crispy: Place a clean skillet over medium heat. Carefully place the wrap seam-side down in the hot skillet. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Gently flip it over and cook for another 2-3 minutes on the other side. Remove from the skillet, slice in half, and serve immediately.
Notes
For the best crunch, toast the corn tortilla in a dry skillet before assembling. Avoid overfilling the wrap to prevent it from bursting. Warm the flour tortillas for 20-30 seconds to make them pliable. To prevent sogginess, layer wet ingredients like sour cream and salsa over the chicken, and place lettuce on top. Always cook the wrap seam-side down first to seal it.