Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Cheese Mixture Base
01 -
8 ounces of softened cream cheese, left out to reach room temp
02 -
8 ounces of Pepperjack cheese, shredded fresh for perfect melting
→ Main Components
03 -
1 pound of cooked chicken, pulled apart into shreds
04 -
1 1/2 tablespoons of taco spices
05 -
8 flour tortillas, soft and at room temperature for easy wrapping
06 -
A quick spray of cooking oil to help crisp up everything nicely
→ Extras for Serving
07 -
Cheddar cheese, shredded fresh for your topping
08 -
Fresh green onion, sliced thin for sprinkling
09 -
Sour cream, served cold on the side
10 -
Your choice of salsa to serve with it
# Instructions:
01 -
Grab a big bowl and mix the softened cream cheese, shredded Pepperjack, and taco spices together. Blend it until smooth and packed with flavor.
02 -
Carefully fold the shredded chicken into your cheese blend. Make sure every bite is loaded with that delightful chicken-and-cheese combo.
03 -
Spoon some of your filling onto each tortilla. Fold the sides in snugly, then roll each one into a neat little wrap full of creamy goodness.
04 -
Heat your oven to 350°F (175°C). Spray a 9x13-inch baking dish lightly with cooking oil. Place your rolled tortillas seam-side down in the dish. Give the tops a quick spray too for extra crispiness.
05 -
Pop the dish into the oven for 15 minutes. Then flip the wraps over carefully and bake for another 15 minutes. The result? Crispy and golden wraps on all sides.
06 -
Dish out your crisp chimichangas hot from the oven. Top them with freshly shredded cheddar and sliced green onions. Add sour cream and salsa on the side, and enjoy!
# Notes:
01 -
This baked method makes crispy chimichangas while keeping things lighter and healthier.
02 -
Planning ahead? Roll your chimichangas, then keep them in the fridge for up to a day before baking.