Chicken Crunch Wrap
Seasoned seared chicken, garlic yogurt, mozzarella and crushed nacho chips, folded crunchwrap-style and toasted until golden on both sides. All the crunch of the drive-thru version, none of the regret.
The fold is the whole trick here — layer everything onto the large wrap, seal the small wrap on top, and let it sit seam-side down before it goes anywhere near the pan. Toasting seam-side down first is what actually locks the fold in place before you flip it to crisp the other side.
They keep well in the fridge or freezer, reheat in pretty much anything you’ve got, and honestly hold up fine eaten cold too.
Chicken Crunch Wrap
CHICKEN · LUNCH · EASY
All the crunch, none of the drive-thru
Searing the chicken in batches instead of crowding the pan is a small step that makes a real difference — crowded chicken steams instead of browning, and browning is where the flavour comes from.
Folding the wrap tight and letting it rest seam-side down before it hits the pan is what keeps it sealed shut instead of unravelling mid-toast. Toasting seam-side down first locks that fold in for good.
With 76g of protein a wrap, these hold up as a proper meal, and they're genuinely flexible on reheating — air fryer, pan, oven, microwave, or straight from the fridge cold.
Chicken Crunch Wraps
Ingredients
Chicken & Seasoning -
- Spray Oil
- 750 g Chicken Breast Sliced
- 8 g Onion Powder
- 8 g Garlic Powder
- 4 g Smoked Paprika
- 2 g Dried Oregano
- 2 g Ground Cumin
- 1 g Dried Chilli Flakes Optional
- Salt & Pepper
Wraps & Fillings -
- 5 Large High Protein Wraps
- 5 Small High Protein Wraps
- 300 g High Protein Greek Yogurt
- 2 Garlic Cloves Grated
- 3 Tomatoes Diced
- 250 g Mozzarella Cheese Grated
- 2 Baby Romaine Lettuces Shredded
- 15 Cheesy Nacho Chips
- Salt & Pepper
Method
- Add the chicken, spices, and seasonings — except the oil — to a bowl and combine.
- Place a pan over medium-high heat, add the oil, and sear the chicken for 4–5 minutes, or until just cooked through. Work in batches if your pan isn't large enough, to avoid steaming the chicken. Remove and set aside.
- Add the yogurt and garlic to a bowl and mix well. Season to taste.
- To assemble, lay out one large wrap and spread with garlic yogurt. Layer over the lettuce, tomato, chicken, cheese, and chips (if using). Place a small wrap on top, then fold the large wrap around it to form a sealed pentagon shape. Sit it seam-side down to stop it unravelling.
- In a dry pan over medium heat, toast the Crunchwrap seam-side down for 2 minutes, or until golden. Flip and repeat on the other side. Remove from the pan, slice in half, and serve.
How do I fold the crunch wrap so it stays sealed?⌄
Layer the fillings on the large wrap, place the small wrap on top, then fold the edges of the large wrap up and over to form a sealed pentagon shape. Sit it seam-side down before cooking — that's what stops it coming apart.
Can I make these ahead and reheat them?⌄
Yes, they're built for it. Assemble and toast them fully, then refrigerate or freeze and reheat in the air fryer, pan, oven or microwave whenever you're ready to eat.
What can I use instead of nacho chips?⌄
Any sturdy corn chip or tortilla chip works. They're there for a bit of extra crunch inside the wrap, so anything with some structure will do the job.
Can I freeze these?⌄
Yes, they freeze well for up to 3 months. Thaw in the fridge overnight, then reheat in the air fryer or a dry pan to bring the crunch back.
