Tuscan Chicken Crunchwrap : Cheesy, Crispy & Packed with Flavor
If you love rich, creamy Tuscan chicken and crispy, golden crunchwraps, this recipe is about to become your new obsession. Juicy seasoned chicken, garlicky spinach, sun-dried tomatoes, and melty mozzarella are wrapped up and toasted until perfectly golden and crunchy on the outside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 days in fridge 1x
Ingredients
Tuscan Chicken Filling
2 cups cooked chicken breast, sliced or shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped sun-dried tomatoes (drained)
1 cup fresh spinach, sautéed
1/2 cup light cream cheese (softened)
1/4 cup grated parmesan cheese
1 cup shredded mozzarella
For Assembly
4 large flour tortillas (burrito size)
4 small tortillas or tortilla strips (to seal center if needed)
Butter or olive oil spray for crisping
Instructions
Prepare the Filling
In a bowl, combine chicken, Italian seasoning, garlic powder, salt, and pepper.
Stir in softened cream cheese, parmesan, sun-dried tomatoes, and sautéed spinach. Mix until creamy and well combined.
2. Assemble the Crunchwrap
Lay a large tortilla flat. Spoon filling into the center and top with shredded mozzarella.
Place a small tortilla piece over the center (this helps seal the fold). Fold edges inward in sections, creating a hexagon shape.
3. Toast Until Crispy
Heat a skillet over medium heat. Lightly butter or spray the pan.
Place crunchwrap seam-side down first. Cook 3–4 minutes until golden brown and crispy. Flip and cook another 2–3 minutes until cheese is melted and outside is crispy.
Let rest 1–2 minutes before slicing.