Crispy Chicken Marinara Crunchwrap Step-by-step instructions

Before you start

Before you start, make sure your chicken is already cooked and shredded. If using a whole roasted chicken, remove the meat and shred it into pieces. Measure out the marinara sauce and chop the fresh basil.

Grate the mozzarella if it's not pre-shredded. Have your tortillas ready and a large skillet on hand. Set out your butter and a spatula. This recipe moves quickly once you begin cooking, so having everything prepared ensures a smooth process.

Instructions

Prepare the Filling

1. 1Mix the Filling
   In a medium bowl, combine the shredded roasted chicken, marinara sauce, and chopped fresh basil. Stir until the chicken is well coated with the sauce and the basil is evenly distributed.
   Look for The mixture should be moist and fragrant with basil.
   Tip If the chicken is dry, add a little extra marinara to moisten it.
2. 2Assemble the Crunchwrap
   Lay one large flour tortilla on a clean work surface. Spread half of the chicken mixture over the center of the tortilla, leaving a border around the edges. Sprinkle half of the shredded mozzarella over the chicken mixture.
   Look for The filling should be piled in the center, not too close to the edges.
   Tip Do not overfill, or the crunchwrap will be difficult to fold.
3. 3Fold the Tortilla
   Fold the edges of the tortilla toward the center, one section at a time, overlapping them to create a sealed packet. Press gently to flatten the crunchwrap slightly. Repeat with the second tortilla and remaining filling.
   Look for The tortilla should be tightly folded, with no gaps for the filling to escape.
   Tip If the tortilla is not pliable, warm it briefly in a dry skillet to soften.

At the end of this phase, you should have a bowl of chicken mixture that is well combined and fragrant with basil. The tortillas should be folded into neat packets with no gaps.

The filling should be evenly distributed, and the edges of the tortilla should be sealed. The wraps should feel sturdy and not overly thick, ready for the skillet.

Toast the Crunchwraps

4. 4Toast in Butter
   Melt 1 tablespoon of butter in a large skillet over medium heat. Place one crunchwrap seam-side down in the skillet. Cook for 3 to 4 minutes, until the bottom is golden brown and crispy.
   Look for You should hear a gentle sizzle; the bottom will turn golden.
   Tip Do not move the crunchwrap too soon; let it crisp properly.
5. 5Flip and Brown the Other Side
   Carefully flip the crunchwrap using a spatula. Add the remaining tablespoon of butter to the skillet, if needed. Cook for another 3 to 4 minutes, until the second side is golden and crispy and the cheese is melted.
   Look for Both sides should be evenly browned and the cheese should be visibly melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Press down gently with the spatula to ensure even browning.
6. 6Repeat with Second Crunchwrap
   Transfer the cooked crunchwrap to a cutting board. Repeat the toasting process with the second crunchwrap, using more butter if necessary, until both are golden and crispy.
   Look for The second crunchwrap should match the first in color and crispness.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the cooked crunchwrap warm in a low oven while toasting the second.

After toasting, the crunchwraps should be golden brown on both sides, with a crisp exterior. The butter should have created a rich, nutty aroma. The cheese should be visibly melted and starting to ooze out slightly. The wraps should feel firm and sound crisp when tapped. The internal temperature should reach 165°F (74°C) for the chicken.

Slice and Serve

7. 7Slice and Serve
   Let the crunchwraps rest for 1 to 2 minutes. Slice each crunchwrap in half with a sharp knife. Pull the halves apart to show the stretchy cheese pull. Serve immediately while hot.
   Look for The cheese should stretch as the halves are pulled apart.
   Tip Slice with a serrated knife for a clean cut without squishing the filling.

The crunchwraps should be sliced cleanly in half, revealing a gooey, stretchy cheese pull. The filling should be hot and steaming, with the marinara and basil visible. The tortilla should remain crispy even after slicing. Serve immediately to enjoy the best texture and flavor.

Common mistakes

One common mistake is overfilling the tortilla, which makes folding difficult and can cause the wrap to burst during cooking. Stick to the recommended amount of filling. Another mistake is using too high heat, which burns the tortilla before the cheese melts.

Cook over medium heat and adjust as needed. Avoid moving the crunchwrap too early; let it crisp properly before flipping. Also, be sure to press down gently with the spatula while cooking to ensure even browning and good contact with the pan.

How to tell it’s done

The crunchwrap is done when the tortilla is golden brown and crispy on both sides, and the cheese is fully melted. To check for doneness, insert an instant-read thermometer into the center of the crunchwrap; it should read at least 165°F (74°C) to ensure the chicken is heated through.

The exterior should feel firm and crisp to the touch, and when you press gently, it should not give too much. If the cheese isn't fully melted, cover the skillet with a lid for the last minute of cooking to help it melt without overcooking the shell.

• Poultry: 165°F (74°C) in the thickest part