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!