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Griddled tortillas are filled with a hearty mix of shredded chicken, beans, cheese, and thick tortilla chips for extra crunch. Pile fresh pico de gallo salsa and a cabbage-radish slaw on the side.
Contains: milk, wheat
What You Get
Cooked black beans
Shredded Cheddar cheese
Pico de gallo salsa
What You'll Need
Hot sauce (optional)
In a bowl, microwave shredded chicken until warmed through, about 1 minute. Rinse and drain the beans. Transfer the beans to a large bowl and lightly mash with a fork. Add the chicken to the beans. Stir in the cheese, 1 cup of the shredded cabbage, and ½ cup of the pico de gallo, and mix until combined. Season to taste with salt and hot sauce, if you want a kick.
Trim and thinly slice the radishes. In a large bowl, combine the radishes and the remaining cabbage, drizzle with the juice of ½ lime and 2 tablespoons vegetable oil, season with salt, and toss to coat. Cut the remaining ½ lime into wedges for serving.
Tear one of the tortillas into 5 roughly triangular-shaped pieces. Stack the remaining tortillas on a plate and cover with a damp towel. Microwave until warmed through, about 30 seconds. Wrap in a towel and keep warm.
To assemble the crunch wraps, working with one whole tortilla at a time, lay it on a work surface. Place about 1 packed cup of the chicken mixture onto the center, then spread it into a 5-inch round. Top with a single layer of tortilla chips and press gently so no sharp corners are sticking up (it's okay if they crack). Place a piece of torn tortilla on top of the chips.
Fold the top of the tortilla down over the filling to the center. Holding that piece down and working your way around the tortilla, continue folding the rest of the tortilla towards the middle until the filling is completely covered (5 to 6 folds). Flip the crunch wrap over. Continue filling and folding the crunch wraps until all of the tortillas are used.
In a large frying pan or a griddle over medium heat, warm 1 tablespoon vegetable oil. Working in batches as necessary, add the crunch wraps, folded-side down, in a single layer. Cook until browned and heated through, 4 to 5 minutes per side. Add a drizzle of oil to the pan between batches.
Cut each crunch wrap in half, transfer to plates, and pile the cabbage slaw on the side. Serve warm, with the remaining pico de gallo on the side and lime wedges for squeezing.