Chicken jalapeño popper crunch wraps

Chicken jalapeño popper crunch wraps.

Groceries:

Chicken

Bacon

Jalapeños

whipped Cream cheese

Cheddar cheese (shredded)

Taco seasoning

Grande Tortillas

Tostadas

Sour cream

Salsa verde

Red enchilada sauce

Prep

Start by taking some sour cream and salsa verde and mixing together to make a creama

Slice the top off the jalapenos the cut lenghtwise remove the seeds if you want a less heat cut into match sticks then turn

90 degrees and finely dice.

Put whipped cream cheese and shredded cheese in a bowl

Trim chicken if needed.

Cook:

I cooked everything on low

Start off by cooking 4-5 strips of bacon once they’re crispy set aside on a plate with a paper towel

In the bacon grease start cooking as seasoning the chicken. You can also saute the jalapeno. Once the jalepeno is sauté d add to the bowl with the cream cheese and shredded cheese. At the point dice up the bacon , put the bowl of cream cheese and give it a good mix while adding a little seasoning. Once the chicken is cooked set on a cutting board for 5 minutes to rest then dice into small pieces.

Return the chicken to the griddle and slowly pour on the enchilada sauce you want the chicken coated but not swimming in sauce. While that is getting warmed back up we can start building

Lay out your large tortilla and spread on some cream cheese, add some chicken drizzle on some of that salsa verde creama top with a toastada. Start folding into the crunch wrap shape being careful to not tear the tortilla. Once folded put the crunch wrap on the griddle FOLD SIDE DOWN once it’s nice and golden brown flip over and do the same to the backside.

Serve with a side of creama for dipping and enjoy#chickenrecipeideas #crunchwrap #blackstone Overall rating: 10/10