Crispy Chicken Marinara Crunchwrap Tips, FAQ & printable recipe

Tips for success

For the crispiest result, use a heavy-bottomed skillet that distributes heat evenly. A cast-iron skillet works well. Make sure the butter is fully melted and sizzling before adding the crunchwrap.

If the skillet seems dry, add a little more butter. Don't overcrowd the pan; cook one crunchwrap at a time if necessary. This ensures each one gets maximum contact with the hot surface.

Let the cooked crunchwraps rest for a minute or two before slicing. This allows the cheese to set slightly, making it easier to cut without all the filling spilling out.

Use a serrated knife to slice through the crispy tortilla cleanly. If you prefer a softer tortilla, you can skip the toasting step, but the crispy version is highly recommended for the best texture contrast.

Variations

• Spicy Crunchwrap: Add a pinch of red pepper flakes or a few dashes of hot sauce to the chicken mixture for a spicy kick. You can also use pepper jack cheese instead of mozzarella for extra heat.
• Vegetarian Crunchwrap: Replace the chicken with sautéed mushrooms, zucchini, or bell peppers. Use a plant-based marinara and your favorite melty vegan cheese to keep it dairy-free.
• BBQ Chicken Crunchwrap: Swap the marinara for barbecue sauce and add a little smoked paprika to the chicken. Use cheddar cheese instead of mozzarella for a smoky, tangy twist.
• Breakfast Crunchwrap: Use scrambled eggs, cooked sausage, and shredded cheddar instead of chicken and marinara. Add a spoonful of salsa for a breakfast-style filling.

Storage and make-ahead

Fridge

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked crunchwraps in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a skillet or oven.

Reheat

Reheat frozen crunchwraps in a 375°F (190°C) oven for 10-15 minutes, or until hot and crispy. For refrigerated ones, use a skillet over medium heat.

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for a few minutes on each side until crisp and heated through, or use an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the tortilla soggy.

You can prepare the chicken filling up to 2 days in advance and store it in the refrigerator. When ready to serve, assemble the crunchwraps and toast them fresh. The assembled crunchwraps can also be refrigerated for a few hours before cooking, but they are best cooked just before serving to maintain crispness.

Serving ideas

Serve the crunchwraps hot, straight from the skillet, with a side of extra marinara sauce for dipping. They pair well with a simple green salad or some roasted vegetables.

For a fun presentation, slice them in half and arrange on a platter, letting the cheese pull be the star. These are great for casual dinners, game-day snacks, or even lunch boxes.

For a more substantial meal, serve with a side of crispy fries or a bowl of soup. You can also add a dollop of sour cream or guacamole on the side, though the crunchwrap is delicious on its own. The key is to enjoy it immediately while the tortilla is crispy and the cheese is molten.

Frequently asked questions

Recipe card

Crispy Chicken Marinara Crunchwrap

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 2 cups shredded roasted chicken
• 1 cup marinara sauce
• 1/4 cup fresh basil leaves, chopped
• 1 1/2 cups shredded mozzarella cheese
• 2 large flour tortillas (10-inch)
• 2 tbsp butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.