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A stack of mini crunchwraps have been cut in half to reveal perfectly cooked centers.
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5 from 1 vote

Mini Buffalo Chicken Crunchwraps

These mini buffalo chicken crunchwraps are a great take on the classic Taco Bell crunchwraps!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 2 boneless, skinless chicken breasts or shred a rotisserie chicken (about 1 ½ cups)
  • 1 cup (240 g) buffalo sauce
  • 1 celery stalk small diced
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons canola oil divided
  • 6 small corn tortillas
  • 6: 8-inch flour tortillas
  • ¼ cup (61 g) blue cheese dressing
  • ½ cup (24 g) finely shredded romaine
  • ½ cup (68 g) crumbled blue cheese

Instructions

  • Boil the chicken until fully cooked then shred the chicken. Add it to a large bowl and pour in buffalo sauce, diced celery, and cilantro. Stir to combine.
    2 boneless, skinless chicken breasts, 1 cup buffalo sauce, 1 celery stalk, 3 tablespoons fresh chopped cilantro
    buffalo chicken mixture with fresh celery in a white bowl
  • Heat oil in a saucepan. Using a 3” biscuit cutter or cookie cutter, cut a circle in the corn tortilla. (Save the scraps to make tortilla chips!) Add the corn tortilla circles to the oil and cook for 1 minute to harden. Remove from heat and place on a paper towel to remove excess oil.
    *To determine the correct temp of the oil, place the end of a wooden spoon into the oil, if it slightly bubbles it is ready. If it doesn't bubble the oil isn't hot enough and will make the tortilla greasy and soggy, turn up the heat and try again. If it overly bubbles turn down the heat and try again. The oil has a sweet spot you do not want to have it too hot or too cold*
    3 tablespoons canola oil, 6 small corn tortillas
    a 3” biscuit cutter cut a circle in the corn tortilla on a wooden cutting board
  • Microwave the flour tortillas for 15 seconds. This is to make them slightly more pliable so they bend easy rather than break for the next steps
    6: 8-inch flour tortillas
  • Heat a pan over medium high heat.
  • In the center of a flour tortilla, spread a tablespoon of bleu cheese dressing. Next, add a pinch of romaine lettuce and bleu cheese crumbles. Then, top with a corn tortilla. Add a scoop of the buffalo chicken atop the tortilla.
    1/4 cup blue cheese dressing, 1/2 cup crumbled blue cheese, 1/2 cup finely shredded romaine
    assembling the buffalo chicken crunchwrap on a large flour tortilla
  • Fold the tortilla shell over the center of the crunchwrap. Continue with each side.
    folding the buffalo chicken crunchwrap towards the center of the flour tortilla and filling
  • Add 1 tbsp oil to the pan. Add crunchwraps to the pan seam side down first to seal, and cook for 2 minutes per side, or until tortillas start to brown.
    *Depending on the pan you may need to do multiple batches. I recommend putting the completed crunchwraps in the oven and set it to “keep warm” if necessary.
    the buffalo chicken crunchwrap is seam-side down on the wooden cutting board
  • Serve warm with bleu cheese dip and enjoy!

Nutrition

Serving: 1 crunchwrap | Calories: 302 kcal | Carbohydrates: 28 g | Protein: 15 g | Fat: 15 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 33 mg | Sodium: 1741 mg | Potassium: 275 mg | Fiber: 2 g | Sugar: 2 g

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