Go Back
A close-up shot of a golden-brown Healthy Chicken Crunch Wrap on a plate, sliced in half to reveal the inner layers of seasoned chicken and fresh vegetables.

Healthy Chicken Crunch Wrap: Your New Favorite 30-Minute Meal

This Healthy Chicken Crunch Wrap recipe is the perfect guilt-free meal, ready in 30 minutes! Packed with lean chicken, fresh veggies, and a satisfying crunch, it's a delicious and easy alternative to the classic favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crunch Wrap
  • 1 lb boneless, skinless chicken breast diced into small pieces
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 4 large burrito-size whole wheat tortillas
  • 4 tostada shells
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 2 tbsp avocado oil or olive oil divided

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toss the diced chicken in the spice mixture until evenly coated.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through. Remove from skillet and set aside.
  3. Lay a large tortilla on a flat surface. Spread about 2 tablespoons of Greek yogurt in the center. Top with 1/4 of the cooked chicken, then a tostada shell.
  4. On top of the tostada, sprinkle 1/4 cup of cheese, 1/4 cup of lettuce, and about 2 tablespoons of diced tomatoes.
  5. Fold the edges of the tortilla up and over the filling, creating pleats as you go until the center is fully covered.
  6. Wipe out the skillet and heat the remaining 1 tablespoon of oil over medium heat. Place the wrap seam-side down and cook for 2-4 minutes until golden brown and crispy. Gently press with a spatula.
  7. Flip the crunch wrap and cook for another 2-3 minutes on the other side until golden. Repeat for the remaining wraps. Serve immediately.

Notes

Tip 1: Warm the tortillas in the microwave for 10-15 seconds before folding to make them more pliable.
Tip 2: Don't overfill the wrap, as it will be difficult to fold and may burst while cooking.
Tip 3: For an extra crispy wrap, you can also toast it in an air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.