Crispy Chicken Taco Tortilla Wraps
Ground chicken seasoned with taco spice, layered with pico de gallo, cheese, pickled jalapenos, crushed tortilla chips, and avocado inside folded flour tortillas, then pan-fried until golden and crispy. Served with sour cream for dipping.
Ingredients
- 1 lb ground chicken
- 3 TB olive oil, divided
- 2 TB dry taco seasoning
- ½ cup pico de gallofresh salsa1:1vegetable
- 1 ¾ cups shredded cheddar jack cheese, dividedmonterey jack1:1dairydairy-free
milder flavor
- 6 count flour tortillas, 8-inch
- ½ cup pickled jalapenosfresh jalapenos1:1vegetable
- ¾ cup tortilla chips, crushed
- 1 count avocado, peeled, pitted, thinly sliced
- ¾ cup sour cream, for serving
Instructions
- 1
Heat oil in large skillet over medium-high heat.
- 2
Add ground chicken and sauté, breaking into small crumbles with wooden spoon, until cooked through and beginning to brown.
- 3
Add dry taco seasoning and remove from heat.
- 4
Lay flour tortillas on flat surface and cut halfway up each tortilla from bottom edge to center.
- 5
Add cooked ground chicken and pickled jalapenos to lower left quadrant of each tortilla.
- 6
Add pico de gallo to top left quadrant of each tortilla.
- 7
Divide cheese over pico de gallo.
- 8
Add crushed tortilla chips to top right quadrant of each tortilla.
- 9
Add remaining cheese and sliced avocado to bottom right quadrant of each tortilla.
- 10
Fold ground chicken quadrant over salsa quadrants.
- 11
Fold over to tortilla chips quadrants.
- 12
Fold everything over final cheese and avocado quadrants.
- 13
Heat oil in large skillet over medium heat.
- 14
Cook prepared tortillas until golden brown on each side.
- 15
Serve immediately with sour cream.
Tips
Break chicken into uniform crumbles for even cooking and consistent filling distribution.
Cut tortillas precisely halfway to center to create four distinct quadrants for organized layering.
Use a light hand when folding to avoid tearing delicate tortillas.
Work with two tortillas at a time when pan-frying to maintain temperature and achieve even browning.
Good to Know
Store leftover cooked chicken filling in airtight container up to 3 days refrigerated. Assembled raw wraps not recommended for storage due to texture degradation.
Brown and season chicken up to 1 day ahead. Assemble and cook wraps to order for best texture.
Serve immediately after pan-frying with sour cream on the side. Wraps will soften as they cool.
Common Mistakes
Do not cut tortillas all the way through to avoid separation during filling and folding.
Do not overload quadrants to avoid spillage during folding and cooking.
Do not skip the rest period after removing chicken from heat to prevent cheese from melting prematurely during assembly.