Crispy Chicken Enchilada Wraps

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Crispy Chicken Enchilada Wraps

These crispy chicken enchilada wraps are a quick and flavorful twist on traditional enchiladas, perfect for busy weeknights. Packed with shredded chicken, rice, beans, cheese, enchilada sauce, and green chiles, they’re seasoned with lime, cilantro, and warm spices for a bold, satisfying bite. Cooked in a skillet or panini press until golden and crisp, they’re delicious served with sour cream, salsa, or your favorite dip.

Course Main Dish

Cuisine Mexican

Keyword beans, chicken, ENCHILADAS, rice, wraps

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 376kcal

Author Laura

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.

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