Crispy Chicken Enchilada Wraps
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If you’re craving the bold, comforting flavors of enchiladas but don’t have time to wait for a casserole to bake, these crispy chicken enchilada wraps are your new best friend. They deliver everything you love—savory filling, melty cheese, and a hint of spice—in a handheld format that’s ready in minutes. Perfect for busy weeknights, casual gatherings, or when you just want something satisfying without the fuss.
Each wrap is generously stuffed with tender chicken, hearty rice, creamy beans, zesty enchilada sauce, gooey cheese, and a touch of green chiles for that extra kick. You can use white or brown rice, but my personal favorite is leftover Mexican rice—it adds a layer of flavor that makes these wraps truly irresistible. It’s also a great way to repurpose leftovers into something fresh and exciting.
To elevate the flavor even further, the filling is seasoned with a vibrant blend of fresh cilantro, a squeeze of lime juice, and pantry staples like cumin, oregano, garlic powder, salt, and pepper. These simple additions bring brightness, warmth, and depth to every bite, making each wrap taste like it’s been simmering for hours—even though it came together in a flash.
Now comes the best part—getting those wraps irresistibly crispy. Once your enchilada wraps are filled and rolled, give them a light mist of cooking spray to help them achieve that golden, crackly exterior. Either method delivers that satisfying crunch that takes these wraps from good to unforgettable. The warm, melty filling paired with the crispy tortilla shell makes every bite a little celebration.
Ingredients for Crispy Chicken Enchilada Wraps
- COOKED CHICKEN
- COOKED WHITE OR BROWN RICE (I LIKE TO USE LEFTOVER MEXICAN RICE)
- PINTO BEANS
- ENCHILADA SAUCE (RED OR GREEN)
- GREEN CHILES
- FRESH CILANTRO
- LIME JUICE
- GROUND CUMIN
- DRIED OREGANO
- CHILLI POWDER
- GARLIC POWDER
- SALT
- BLACK PEPPER
- SHREDDED CHEESE (I USE A COMBO OF CHEDDAR CHEESE AND MONTEREY JACK)
- BURRITO-SIZED FLOUR TORTILLAS
- COOKING SPRAY
Instructions for Crispy Chicken Enchilada Wraps
In a large mixing bowl, combine all the filling ingredients—shredded chicken, rice, beans, enchilada sauce, cheese, green chiles, and seasonings. Stir until everything is evenly coated and well mixed. This flavorful blend is the heart of your wrap, so don’t be afraid to taste and adjust the seasoning to suit your family’s preferences.
To assemble, lay out your tortillas and place ¼ cup of shredded cheese in the center of each one. Top with ½ cup of the chicken mixture, then roll the tortilla up burrito-style, tucking in the sides as you go. Gently press each wrap to flatten slightly—this helps them crisp up evenly when cooked. Lightly spray both sides of each wrap with cooking spray to encourage that golden, crunchy finish.
Now for the crispy magic—you’ve got two easy cooking options:
🔥 Skillet Method
Heat a large skillet (nonstick) over medium heat. Place each wrap seam-side down and cook for 2–3 minutes per side, pressing gently with a spatula to ensure even browning. The wraps should be crisp and golden on the outside, with melty goodness inside.
🔥 Panini Press Method
Preheat your panini press and place the wraps seam-side down. Close the lid and cook for 3–5 minutes, or until the outside is beautifully crisp and golden. This method is hands-off and perfect if you’re making several wraps at once.
Serve warm with your favorite dips—sour cream, salsa, guacamole, or even a drizzle of extra enchilada sauce. I personally like to use the Don Pancho Cilantro Lime Creama sauce you can get at Costco, or the recipe I have for creamy cilantro dressing. These wraps are perfect for lunch, dinner, or even a hearty snack, and they reheat beautifully for leftovers.
Frequently Asked Questions
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred or dice it and mix it with the other filling ingredients.
What kind of tortillas work best?
Large flour tortillas are ideal—they’re flexible, easy to roll, and crisp up beautifully. Corn tortillas tend to crack and don’t hold up as well for this style of wrap.
Can I make these wraps ahead of time?
Yes! You can assemble the wraps and refrigerate them (uncooked) for up to 24 hours. When you’re ready to eat, just cook them fresh in the skillet or panini press.
How do I keep the wraps from falling apart while cooking?
Make sure the seam side is down when you place them in the skillet or press. Flattening them slightly helps them hold together, and the cooking spray adds a little “seal” as they crisp.
Can I freeze these wraps?
Definitely, wrap them tightly in foil or plastic wrap and freeze before cooking. To reheat, thaw in the fridge overnight and cook as directed, or bake from frozen at 375°F until heated through and crispy.
FOR MORE RECIPES LIKE THIS, TRY:
- Crispy BBQ Chicken Wraps
- Chicken Salad Wraps with Strawberries
- Ham and Egg Breakfast Wraps
- Bacon Cheeseburger Wraps
Crispy Chicken Enchilada Wraps
Real Mom Kitchen
Ingredients
- 2 ½ cups cooked chicken chopped or shredded
- 1 ½ cooked rice white or brown or any leftover rice you think would work (I like to use Mexican rice)
- 15 oz can pinto beans rinsed and drained
- 10 oz can enchilada sauce green or red
- 4 oz can green chiles diced
- ¼ cup cilantro chopped
- 1 Tbsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp chile powder
- ¼ tsp garlic powder
- ¼ tsp salt
- pinch black pepper
- 8 flour tortillas burrito-sized
- 2 cups cheese shredded (I use a mix or cheddar and Monterey jack)
- Cooking spray
Instructions
- In a large bowl, add all of the ingredients for the filling and mix together.
- In the center of each tortilla, place 1/4 cup of the shredded cheese, followed by 1/2 cup of the filling. Roll up burrito-style and slightly flatten. Spray both sides of each wrap with a little cooking spray.
- Now you have two easy options to cook the wraps:
- Skillet Method: Heat a nonstick skillet over medium heat and place the wraps seam-side down. Cook each wrap for 2–3 minutes per side, pressing gently with a spatula to ensure even browning.
- Panini Press Method: Place the wraps seam-side down in a preheated panini press and cook until the outside is crisp and beautifully golden, usually about 3–5 minutes.
- You can serve these wraps with sour cream, salsa, etc for dipping in.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
