Home Healthy food Crispy Chicken Enchilada Wraps

Crispy Chicken Enchilada Wraps

by Contributing Author

These crispy chicken enchilada wraps are a great weeknight dinner (or lunch!) solution. It’s quick, easy, customizable, and absolutely delicious.

It’s safe to say that these wraps are in your dinner rotation more often than any other meal.

They’re super customizable and perfect for using up leftover rice or chicken so you can toss them together quickly.

Crispy Enchilada Wrap Filling {Very Customizable!}

The filling in these wraps consists of:

  • Rice (brown rice or white rice)
  • Beans (I like pinto or black beans)
  • Stewed chicken (ground beef is also delicious)
  • green chili
  • Enchilada sauce (green or red)
  • fresh lime juice
  • coriander
  • pantry spices (cumin, oregano, chili powder, salt, pepper)

As you can see from the notes in the list above, filling is very customizable! Meat, beans, sauce, etc., can be arranged according to your preference and what you have.

Glass bowl with pinto beans, coriander, brown rice, chicken, green chilies and enchilada sauce.

I’ve made these wraps with everything from rotisserie chicken to canned chicken to ground beef to meatless.

If I’m in the mood or have half cans left in the fridge, I sometimes add half green and half red enchilada sauce. I also used green salsa when I ran out of enchilada sauce.

I mashed the beans lightly before using them, and when I didn’t have enough rice, I doubled the beans and meat.

Talk about recipes that can work for you, not against you!

A bowl of chicken, rice, pinto beans, coriander, enchilada sauce and condiments.

how to assemble a wrap

To assemble the wrap:

  1. Sprinkle shredded cheese (I use a Mexican cheese blend) over the tortilla, leaving a slight rim around the edges.
  2. Spread about 1/2 cup filling (for 8- or 9-inch tortillas) onto wide strip in center.
  3. Fold one side up over the filling
  4. Follow the other side so that the tortilla is folded in three
  5. Press lightly to flatten (it should be flat, not round like a burrito).
Assemble tortilla wraps with shredded cheese, chicken, and rice mixture, and fold wraps in thirds.

How to make your wraps as crispy as possible

These wraps are magical in the way they are prepared. Crispy and crunchy on the outside, hot and bubbly on the inside and so flavorful!

The two most important steps in this process are:

1: Brush with oil or spray with cooking spray seam side of rap and

2: put the wrap seam down on a hot griddle or skillet

Cooking the wrap seam side down first seals the tortilla so it won’t unravel when flipped.oil/cooking spray helps with that Also Provides extra crispy goodness to wraps.

Cook seam side down for a few minutes, then use a wide spatula to flip and cook the wrap on the other side until golden brown.

It’s perfectly normal for a small amount of filling to spill out while flipping/cooking.

Cook tortilla wraps stuffed with beans, chicken and rice on a nonstick griddle.

Once the plastic wrap is removed from the heated iron plate, stack it on a cutting board, cut it in half and serve.

Let’s be honest here: dinner is almost always a casual affair in our house, but especially when these crispy chicken enchilada wraps come into play.

If your kids are going a million ways, make these wraps, wrap them in foil to keep them warm, and send them out the door with them at sports practice or other appointments.

Wraps are also great for reheating and devouring later.

Three layers of crispy wrap and took a bite out of the top wrap.

Plenty of toppings

These wraps are very tasty away from the griddle plain where possible.

But they also whip up your heart’s desires with sour cream, salsa, avocado, and other enchilada or taco-style toppings.

The other day I dipped mine in the white queso that Costco has been carrying around for a while (I think it’s the Queso Mama brand) and ermagersh, I died and went to heaven.

Two halves of crispy wraps layered with sour cream, salsa and avocado.

great food anytime

I’ve been making variations of Crispy Wraps since the beginning of eternity:

Yes, there are still some variations. 😉

All of these recipes are great, including today’s recipe. Because recipes can be tweaked and thrown together just by following your heart (and whatever you have in your fridge and pantry!)

Every time I make enchilada wraps they are just a little different. I hope you love them!

Bite chicken, rice and tortillas with a fork on a white plate.

1 year ago: Crazy Good Kale and Wild Rice Salad
Two years ago: Peanut Butter Banana Bread
3 years ago: Slow Cooker Beef Vegetable Noodle Soup
four years ago: Instant Pot Banana Bread Steel Cut Oats
5 years ago: Perfect Instant Pot Beef Stew
6 years ago: Nansei Chicken Barley Chili
7 years ago: Brownie pudding
8 years ago: White Chocolate Oatmeal Crescent Coconut Cookie
9 years ago: Vanilla Bean White Chocolate Mousse Cheesecake
10 years ago: DIY Homemade Yogurt

Three halves of crispy chicken wraps stacked on a wooden board with cherry tomatoes.

crispy chicken enchilada wrap


  • 2-3 cup cooked, minced chicken
  • 1½ to 2 cup Cooked white rice or brown rice
  • 1 (15 oz) can pinto or black beans, rinsed and drained
  • 1 (10 oz) oz green or red enchilada sauce (see note)
  • 1 (4 oz) can green chilli, drained
  • ½ cup chopped coriander
  • 1 tablespoon fresh lime juice, more or less
  • ½ tea spoon ground cumin
  • ½ tea spoon dried oregano
  • ¼ tea spoon Chili powder
  • ¼ tea spoon garlic powder
  • ¼ tea spoon salt
  • a pinch of black pepper


  • 8-10 (8 inches) tortilla
  • 2-3 cup shredded mexican cheese (or a combination of monterey jack and cheddar cheese)
  • cooking spray
  • Place all filling ingredients in a bowl and mix.

  • For each wrap, sprinkle about 1/4 cup cheese over tortilla and spread about 1/2 cup down center to form a wide strip.

  • Fold one side of the tortilla over the filling, then the other side (so the tortilla is folded in three). It should be thick and flat, not round like a burrito.

  • Heat a large nonstick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees Fahrenheit.

  • injection seam side Wrap in nonstick cooking spray (or brush with a little olive oil). put the wrap seam downCook on a griddle or skillet until golden brown and crisp, about 2 to 4 minutes.

  • While cooking, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip it over with a wide spatula, pressing lightly to flatten it slightly. It is normal for the filling to fall out. Use a spatula to push it into the edge of the wrap.

  • Cook for an additional 2-4 minutes until golden brown and the filling is hot and melted like cheese.

  • Serve warm with sour cream, salsa, or your favorite toppings!

Enchilada sauce: These wraps are delicious with green or red enchilada sauce. It’s best to use a thicker enchilada sauce so the filling isn’t too watery (but for the most part, use a brand you like the taste of).
Customizable: This recipe is very customizable. Use more or less ingredients you like. It’s also delicious if you use ground beef instead of ground chicken. I have also used canned (Costco brand) chicken with good results.
Spice level: Pay attention to the spiciness of the enchilada sauce and green pepper. Use medium or hot for spicy wraps, or mild if you don’t want it spicy.

Serving: 1 Wrap, calorie: 163kcal, carbohydrates: 8g, protein: 15g, obesity: 8g, saturated fat: Fourg, cholesterol: 45mg, sodium: 225mg, fiber: 1g, sugar: 0.4g

follow @MelsKitchen Cafe On Instagram, use the hashtag to show the recipes you are making from my blog #mel kitchen cafeI love seeing all the goodness you are creating in your kitchen!

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