Crispy Chicken Enchilada Wraps – Mel’s Kitchen Cafe

These Crispy Chicken Enchilada Wraps are a fantastic weeknight dinner (or lunch!) fix – they’re quick, easy, customizable and so, so delicious!

I’m not exaggerating when I say these wraps are on our menu more often than any other meal.

Because they’re so customizable and a great way to use up leftover rice and/or chicken, I can throw them together FAST. They are ideal for busy evenings or meals on the go!

Crispy Enchilada Wrap Filling {Highly Customizable!}

The filling of these wraps consists of:

• Boiled rice (brown or white)
• Beans (I prefer pinto or black beans)
• Boiled chicken (also delicious with boiled ground beef)
• Green chillies
• enchilada sauce (green or red)
• Fresh Lime Juice
• coriander
• Seasonings (cumin, oregano, chilli powder, salt and pepper)

As you can see from the notes in the list above, the fill is very customizable! The meat, the beans, the sauce—everything can be changed to suit your taste preferences or what you have on hand.

I’ve made these wraps with everything from fried chicken to canned chicken to ground beef to make them meatless too.

If I feel like it or have half cans in the fridge, I sometimes add half green and half red enchilada sauce. And I also used green salsa when I ran out of enchilada sauce.

I lightly mashed the beans before using, and a couple of times when I didn’t have enough rice I doubled the beans and meat.

Talk about a recipe that can work FOR you, not against you!

How to assemble the wraps

To assemble the wraps:

1. Sprinkle shredded cheese (I use a Mexican cheese blend) over the tortilla, leaving a light border around the edge
2. Spread about 1/2 cup of filling (for an 8- or 9-inch tortilla) in a wide strip down the center
3. Fold one side up and over the filling
4. Continue with the other side so the tortilla is folded in thirds
5. Press lightly to flatten (it should be flat and not round like a burrito)

How to cook the wraps for maximum crispiness

These wraps are magical in part because they’re made. They are so crispy and crunchy on the outside while the inside is hot and bubbly and so flavorful!

The two most important steps in this process are:

ONE: Brush oil or spritz cooking spray over them the seam side the wrap, and then

TWO: place wraps Seam side down on a hot skillet or skillet

Cooking the wraps seam-side down seals the tortilla first so it doesn’t unwrap when flipped. The oil/cooking spray helps with this in addition Gives the wrap an extra crunchy goodness.

After cooking seam-side down for a few minutes, use a wide spatula to turn the wraps over and cook on the other side until golden.

It is perfectly normal for some filling to squirt out when turning/cooking. Just tuck it back into the ends of the tortilla with the spatula and get on with it.

Once the wraps come off the hot griddle, I stack them on a cutting board, cut in half and serve.

I mean, to be honest, dinner is almost always a casual affair at our house, but especially so when those crispy chicken enchilada wraps show up.

When I have kids who go in a million directions, I make these wraps, wrap them in foil to keep them warm, and send them outside with the kids who have exercise or other commitments.

The wraps are also great for freezing to reheat and eat later.

Loaded toppings

These wraps are super delicious as hot as can be.

But they’re also great stuffed with sour cream, salsa, avocados, and any other type of enchilada or taco your heart desires.

The other day I dipped mine in some of the white queso that Costco has been carrying for a while (I think it’s the Queso Mama brand) and ermagersh, I almost died and went to heaven. So good.

A great meal for anytime

I’ve been making variations of crispy wraps for ages:

And yes, I have a few more variations up my sleeve. 😉

All of these recipes, including today’s, are wonderful simply because the recipe can be adapted and put together just by following your heart (and what’s in your fridge and pantry!).

Every time we make the enchilada wraps, they’re just a little bit different. hope you love her!

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Three years ago: Slow cooker beef and vegetable noodle soup
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Five years ago: Perfect Instant Pot Beef Stew
six years ago: Southwestern Chicken Barley Chili
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Eight years ago: White Chocolate Oatmeal Crisin Coconut Cookies
nine years ago: Vanilla bean cheesecake with white chocolate mousse
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