Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Cheesy Base Blend
01 -
8 ounces of softened cream cheese at room temperature
02 -
8 ounces of freshly shredded Pepperjack cheese for better melting
→ Core Ingredients
03 -
1 pound of cooked chicken, pulled apart into tender shreds
04 -
1 1/2 tablespoons of your go-to taco seasoning
05 -
8 flour tortillas, kept at room temperature for easier folding
06 -
A light spray of cooking oil to make them crisp up beautifully
→ Extras & Serving Add-Ons
07 -
Shredded cheddar cheese for a flavorful topping
08 -
Finely sliced green onions for a fresh burst of color
09 -
A dollop of creamy sour cream to serve
10 -
Your preferred salsa to pair on the side
# Instructions:
01 -
In a big bowl, mash together the softened cream cheese, shredded Pepperjack, and taco seasoning until smooth and packed with flavor.
02 -
Add the shredded chicken into the cheese mixture, folding until every bite is coated in cheesy, seasoned goodness.
03 -
Spoon the mix evenly into your tortillas. Fold in the edges and roll everything tight to keep the filling inside.
04 -
Turn on your oven to 350°F (175°C). Lightly coat a 9x13-inch baking pan with a spray of oil. Place the rolled tortillas seam-side down, then spray the tops to ensure a crispy finish.
05 -
Bake for 15 minutes, flip them carefully, then bake for another 15 minutes until both sides are golden and crisp.
06 -
Serve the warm, crispy chimichangas topped with shredded cheddar and green onions. Pair with sour cream and your favorite salsa.
# Notes:
01 -
Baking gives these chimichangas their crunch but in a lighter, less greasy way.
02 -
Pro tip: Prepare and roll the chimichangas ahead of time. Store in the fridge for up to a day, then bake when ready.