HomeHEALTHY FOODCrispy Chicken Enchilada Wraps

Crispy Chicken Enchilada Wraps

These crispy chicken enchilada wraps are a great weeknight dinner (or lunch!) solution – they’re fast, easy, customizable, and so delicious!

I’m not exaggerating when I say that these wraps are on our dinner rotation more often than any other food.

Because they’re so customizable and are great for using up leftover rice and/or chicken, I can throw them together fast. They’re great for busy evenings or for meals on the go!

Crispy Enchilada Wrap Filling {Very Customizable!}

The filling for these wraps is made from:

  • cooked rice (brown or white)
  • beans (I like pinto or black beans)
  • Cooked Chicken (also delicious with cooked beef)
  • Green chilly
  • enchilada sauce (green or red)
  • fresh lime juice
  • Coriander
  • Pantry spices (cumin, oregano, chili powder, salt and pepper)

As you can see from the notes in the list above, Filling is very customizable! Meat, beans, sauce – all this can be changed according to your taste preferences or what you have on hand.

Glass bowl with pinto beans, cilantro, brown rice, chicken, green chile and enchilada sauce.

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

Sometimes I mix half green and half red enchilada sauce if I’m in the mood or have half a can lying in the fridge. And I’ve also used green salsa when I’m out of enchilada sauce.

I’ve lightly mashed the beans before using, and a couple of times when I didn’t have enough rice, I doubled the beans and meat.

Talk about a recipe that can work for you, not against you!

Bowl of chicken, rice, pinto beans, cilantro, enchilada sauce and seasoning.

How to assemble raps

To assemble the wraps:

  1. Sprinkle shredded cheese (I use a Mexican cheese blend) over tortilla, leaving a slight border around edge.
  2. Spread about 1/2 cup filling (for an 8- or 9-inch tortilla) in a wide stripe down the center.
  3. fold one side up and over the filling
  4. Follow with other side to fold tortilla into thirds
  5. Press lightly to flatten (it should be flat and not round like a burrito)
Assembling tortilla wraps with shredded cheese, chicken, and rice mixture and folding wraps into thirds.

How to Cook Wraps for Maximum Crispiness

These wraps are magical, in part, because of how they’re cooked. They are so crispy and crunchy on the outside while warm and bubbly on the inside and so delicious!

The two most important steps in this process are:

One: oil brushing or cooking spray seam side wrapped, and then

two: wrap chest side down on a hot griddle or pan

The tortilla is sealed before cooking with the wraps seam side down so that it will not open when flipped. oil/cooking spray helps at those times as well Providing extra crispy goodness to the wrap.

After cooking for a few minutes, seam side down, use a broad spatula to flip and cook till the other side is golden brown.

It is completely normal for a little bit of filling to fall out while turning/cooking. Just tuck it back into the ends of the tortilla with the spatula and move on.

Tortilla wraps filled with beans, chicken, and rice are cooking on a nonstick skillet.

Once the wraps are off the hot pan, I place them on a cutting board, cut them in half, and serve them right there.

I mean, let’s be honest here, dinner is almost always a casual affair in our house, but especially so when these crispy chicken enchilada wraps come along.

If I had kids going in a million directions, I’d make these wraps, wrap them in foil to stay warm, and send them out with the kids who have sports practice or other commitments.

The wraps also freeze for reheating and eating later.

Three crispy wraps are stacked on top of each other and the top wrap has been cut away.

loaded toppings

These wraps are delicious hot off the griddle as can be.

But they’re also stellar piled high with sour cream, salsa, avocados, and any other enchilada- or taco-style filling your heart desires.

The other day I doused some white queso at Costco sometime (I think it’s Queso Mama brand), and ermagersh, I almost died and went to heaven. How good.

Two servings of crispy wrap with sour cream, salsa and avocado.

A Great Meal for Anytime

I’ve been making variations on crispy wraps since forever:

And yes, I still have a few more variations.

All of these recipes, including today’s recipe, are wonderful simply because you can make this recipe by following your heart (and what’s in your fridge and pantry!).

Every time we make enchilada wraps, they’re a little different. Hope you love them!

Piece of chicken, rice and tortilla on fork on white plate.

one year ago: Crazy Good Kale and Wild Rice Salad
two years ago: Peanut Butter Banana Bread
three years ago: Slow Cooker Beef Vegetable Noodle Soup
four years ago: Instant Pot Banana Bread Steel Cut Oats
five years ago: Perfect Instant Pot Beef Stew
six years ago: Southwest Chicken Barley Chili
seven years ago: Brownie Pudding
eight years ago: White Chocolate Oatmeal Raisin Coconut Cookies
nine years ago: Vanilla Bean White Chocolate Mousse Cheesecake
ten years ago: DIY Homemade Yogurt

Three portions of crispy chicken piled on a wooden board with cherry tomatoes.

Crispy Chicken Enchilada Wraps


  • 2 to 3 cup cooked, shredded chicken
  • 1 ½ to 2 cup cooked white or brown rice
  • 1 (15-ounce) can pinto or black beans, rinsed and drained
  • 1 (10-ounce) can green or red enchilada sauce (see Note)
  • 1 (4-ounce) can green chilies, dried
  • and a half cup chopped coriander
  • 1 tablespoon fresh lime juice, more or less
  • and a half small spoon ground cumin
  • and a half small spoon dried oregano
  • ¼ small spoon chili powder
  • ¼ small spoon garlic powder
  • ¼ small spoon Salt
  • pinch of black pepper


  • 8 to 10 (8 inch) tortillas
  • 2 to 3 cup Shredded Mexican-Style Cheese (or a combo of Monterey Jack and Cheddar)
  • cooking spray
  • Mix all the stuffing ingredients in a bowl.

  • For each wrap, sprinkle about 1/4 cup of cheese over tortilla, then spread about 1/2 cup of filling in a wide stripe down the center.

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

  • Heat a large non-stick tava or kadhai on a medium heat till hot. I use an electric grill set to about 350 degrees F.

  • Spray seam side Coat with nonstick cooking spray (or brush with a little olive oil). wrap it up chest side downon a griddle or griddle and cook until golden brown and crisp, about 2-4 minutes.

  • While they’re cooking, spray the top with nonstick cooking spray (or brush with olive oil) and carefully turn with a wide spatula and press down lightly to flatten slightly. It’s normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with a spatula.

  • Cook for another 2-4 minutes, until golden, filling is hot and cheese is melted.

  • Serve hot with sour cream, salsa, or other toppings of your choice!

Enchilada Sauce: These wraps are delicious with green or red enchilada sauce. It’s best to use an enchilada sauce with a thick consistency so the filling doesn’t get too watery (but mostly, use whatever brand you like).
Customizable: This recipe is extremely customizable. Use more or less of any ingredient you like. They are delicious made with ground beef instead of chicken. I’ve also used canned (Costco brand) chicken with good results.
Spice Level: Pay attention to the spiciness of the enchilada sauce and green chilies. Use medium or hot for a spicy wrap — or stick with mild if you don’t want them spicy.

Serving: 1 wrap, Calories: 385kcal, Carbohydrates: 42Yes, Protein: 26Yes, thick: 12Yes, Saturated fat: 6Yes, Cholesterol: 56milligrams, Sodium: 857milligrams, Fiber: 7Yes, sugar: 4Yes

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