You’ll also need tostada shells for the center. I use ‘street taco’ sized ones for the cover on top. I suggest using the ones that are labeled ‘burrito sized’ for the larger tortilla. Tortillas + tostada shells: You’ll need tortillas in two sizes.They add a delicious, deep smoky flavor to the chicken and work really well with all the other elements of the Crunchwrap. Chipotle peppers: go into the chicken marinade.Seasonings: we’re using pantry staple ingredients like smoked paprika, garlic powder, and ground cumin to.It’s much easier to wrap the Crunchwrap if the chicken is in small pieces, so chop the chicken smaller rather than larger! Once the chicken is cooked, allow it to cool slightly before dicing it into ½ inch pieces. I like to marinate the chicken for at least 1-2 hours if time permits, so get the best flavor. Chicken: you can use boneless skinless chicken breasts or thighs for this recipe.I shared the original Crunchwrap Supreme recipe earlier this year, and so many of you loved it that I wanted to bring a different version to the table too! Not going to lie, I’m obsessed with them too, so this was the perfect opportunity to try something different! Chicken crunchwraps are stuffed with garlic-scented cilantro lime rice, queso blanco, and of course, the most tender chipotle marinated chicken What do you need to make chipotle chicken crunchwraps? Not because there was anything wrong with the first one, because I couldn’t get enough and needed more! Chipotle Chicken Crunchwraps (say that five times fast) are my second take on a homemade Crunchwrap, and it probably won’t be the last. Homemade chipotle chicken Crunchwraps are loaded with cilantro lime rice, pico de Gallo, chipotle marinated chicken, black beans, and a swoop of sour cream! So fun to make and delicious too!
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