Crispy Chicken Wraps (Printable Version)
# What You'll Need:
→ Cheesy Base
01 -
8 oz soft cream cheese, brought to room temperature
02 -
8 oz freshly grated Pepperjack cheese, melts the best this way
→ Main Components
03 -
1 pound of cooked chicken, pulled apart into small pieces
04 -
1.5 tablespoons of taco spice blend
05 -
8 soft tortillas, kept at room temp so they're easy to handle
06 -
A light spray of oil, for that crunchy outside
→ Extras & Sides
07 -
Shredded cheddar, to sprinkle on top
08 -
Finely sliced green onions, for a punch of freshness
09 -
Cool sour cream, for dipping
10 -
The salsa you enjoy most, for a bold flavor boost
# Preparation Steps:
01 -
Using a big bowl, combine the softened cream cheese with grated Pepperjack and mix in the taco seasoning. Stir it all until it’s silky and full of flavor.
02 -
Carefully mix the shredded chicken into the cheese base. Make sure every piece is coated for a full bite of flavor in every bit.
03 -
Portion out the cheesy chicken mix evenly among the tortillas. Fold in the sides first, then roll snugly into stuffed wraps.
04 -
Heat your oven to 350°F (175°C). Spray cooking oil on a 9x13-inch pan and arrange the rolled chimichangas with the seams facing down. Lightly mist the tops with oil for crispiness.
05 -
Cook for 15 minutes, then gently turn them over. Bake another 15 minutes until both sides are gorgeously golden and crunchy.
06 -
Serve your crispy chimichangas straight away, coated with cheddar and green onions. Pair them with cool sour cream and salsa to dip!
# Additional Tips:
01 -
Baked chimichangas offer that crunchy texture you love but in a healthier way.
02 -
Plan ahead: Roll them up the day before and pop them in the fridge for up to 24 hours pre-baking.