Friday, December 14, 2012

Spicy Chicken Crunchwrap Supreme

Adapted from: SparkPeople
Prep time: 25 mins  |  Level: Beginner  |  Yield: 3 servings
Calories per serving: 380
3 Mission "Plus" Heart Healthy flour tortillas (burrito size)
3 Mission corn tostada shells
4 boneless skinless chicken tenders
5oz Old El Paso Hot enchilada sauce (1/2 can)
3 tbsp light sour cream
1/3 cup Rosarita fat free refried beans (I used Chile Lime)
1/2 tsp Goya Sazon seasoning (1/2 packet)
Cayenne pepper (to taste)
Shredded lettuce

Boil chicken tenders until cooked thoroughly. Cool and shred chicken. Transfer to a skillet and add enchilada sauce, Sazon, and cayenne to chicken; mix well. Cover and simmer.
Place one of the tortillas in another skillet, on low heat & flip when heated through.
To the face-up side; add 1/3 of chicken mixture making sure to leave a 2' border of the tortilla clear. Add lettuce on top of chicken. Spread 1 1/2 tbsp of beans* on one side of tostada shell. One the same side, add 1 tbsp of sour cream on top of the beans.

Gently wrap the tortilla around the tostada until it makes a secure pocket. Flip the assembled tortilla and brown the folded side to secure it together.
Repeat this for all servings. One tortilla "crunchwrap" per serving.
*Refried beans are best heated before spreading, makes spreading easier.
Happy Cooking!

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