Crispy Chicken Enchilada Wraps

6 minutes, 48 seconds Read


These crispy chicken enchilada wraps are a fantastic weeknight dinner (or lunch!) solution – they are fast, easy, customizable and so, so delicious!

I’m not exaggerating when I say that these wraps are on our dinner rotation more frequently than any other meal.

Because they are so customizable and are great for using up leftover rice and/or chicken, I can throw them together FAST. They are great for busy evenings or on-the-go meals!

Three tortilla wraps stacked on a wood board.

Crispy Enchilada Wrap Filling {Very Customizable!}

The filling for these wraps is made up of:

  • Cooked rice (brown or white)
  • Beans (I prefer pinto or black beans)
  • Cooked chicken (also delicious with cooked ground beef)
  • Green chiles
  • Enchilada sauce (green or red)
  • Fresh lime juice
  • Cilantro
  • Pantry spices (cumin, oregano, chili powder, salt and pepper)

As you can see from the notes in the list above, the filling is very customizable! The meat, beans, sauce – all of it can be changed up according to your taste preferences or what you have on hand.

Glass bowl with pinto beans, cilantro, brown rice, chicken, green chiles and enchilada sauce.

I have made these wraps with everything from rotisserie chicken to canned chicken to ground beef to also making them meatless.

If I’m in the mood or have half cans lingering in the fridge, sometimes I add half green and half red enchilada sauce. And I’ve also used green salsa when I’ve been out of enchilada sauce.

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

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

Bowl of chicken, rice, pinto beans, cilantro, enchilada sauce and seasonings.

How to Assemble the Wraps

To assemble the wraps:

  1. Sprinkle shredded cheese (I use a Mexican cheese blend) over the tortilla, leaving a slight border around the edge
  2. Spread about 1/2 cup 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. Follow with the other side so the tortilla is folded into thirds
  5. Press lightly to flatten (it should be flat and not rounded like a burrito)
Assembling tortilla wraps with shredded cheese, chicken and rice mixture and folding the wraps into thirds.

How to Cook the Wraps for Maximum Crispiness

These wraps are magical, in part, because of how they are cooked. They outside is so crispy and crunchy while the inside is hot and bubbly and so flavorful!

The two most important steps in this process are:

ONE: brushing oil or spraying cooking spray over the seam side of the wrap, and then

TWO: placing the wrap seam side down on a hot griddle or skillet

Cooking the wraps seam side down first seals the tortilla so it doesn’t come unwrapped when flipping. The oil/cooking spray helps with that while also providing an extra crispy goodness to the wrap.

After they cook for a few minutes seam side down, use a wide spatula to flip and cook the wraps on the other side until golden.

It’s totally normal for a little filling to spill out while flipping/cooking. Just tuck it back into the ends of the tortilla with the spatula and carry on.

Tortilla wraps filled with beans, chicken and rice cooking on nonstick griddle.

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

I mean, just speaking honestly here, dinner is almost always a casual affair at our house, but especially so when these crispy chicken enchilada wraps appear.

If I have kids going a million directions, I’ll make these wraps, wrap them in foil to stay warm, and send them out the door with the kids who have sports practices or other commitments.

The wraps also freeze great to reheat and devour later.

Three crispy wraps stacked on each other with bite taken out of top wrap.

Loaded Toppings

These wraps are super tasty hot off the griddle plain as can be.

But they are also stellar piled high with sour cream, salsa, avocados and any other enchilada- or taco-style topping your heart desires.

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

Two halves of crispy wraps stacked with sour cream, salsa and avocado.

A Great Meal for Anytime

I’ve been making variations on crispy wraps since the beginning of forever:

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

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

Every time we make the enchilada wraps, they are just a little bit different. Hope you love them!

Bite of chicken, rice, and tortilla on fork on white plate.

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Three halves of crispy chicken wraps stacked on wooden board with cherry tomatoes.

Crispy Chicken Enchilada Wraps


  • 2 to 3 cups cooked, chopped chicken
  • 1 ½ to 2 cups cooked white or brown rice
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1 (10-ounce) ounce can green or red enchilada sauce (see note)
  • 1 (4-ounce) can green chiles, drained
  • ½ cup chopped cilantro
  • 1 tablespoon fresh lime juice, more or less
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon chile powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of black pepper


  • 8 to 10 (8-inch) tortillas
  • 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar)
  • Cooking spray
  • Combine all of the filling ingredients together in a bowl and mix to combine.

  • For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.

  • Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.

  • Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.

  • Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.

  • While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It’s normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.

  • Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.

  • Serve warm with sour cream, salsa, or other toppings of your choice!

Enchilada Sauce: these wraps are delicious with either green or red enchilada sauce. It’s best to use an enchilada sauce with a thicker consistency so the filling isn’t too watery (but mostly, use a brand that you like the taste of). 
Customizable: this recipe is extremely customizable. Use more or less of any ingredient you like. They are delicious made with cooked ground beef in place of the chicken. I’ve also used canned (Costco brand) chicken with good results. 
Spice Level: keep an eye on the spiciness of the enchilada sauce and green chiles. Use medium or hot for a spicy wrap – or stick with mild if you don’t want them spicy.

Serving: 1 wrap, Calories: 163kcal, Carbohydrates: 8g, Protein: 15g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 45mg, Sodium: 225mg, Fiber: 1g, Sugar: 0.4g

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