Rotisserie Chicken Crunch Wrap Bake (Print Version)

Shredded chicken, cheese, salsa, and tostada wrapped in tortilla, baked for a crispy, flavorful main dish.

# What You’ll Need:

→ Meats

01 - 3 cups shredded rotisserie chicken

→ Vegetables

02 - 1 cup diced tomatoes
03 - 1 cup shredded lettuce (for serving)
04 - 1/2 cup diced red onion
05 - 1/4 cup chopped cilantro (optional)

→ Dairy

06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream

→ Wrap & Crunch

08 - 6 large flour tortillas (burrito size)
09 - 6 round tostada shells

→ Sauce

10 - 1/2 cup salsa
11 - 2 tablespoons taco seasoning

→ Oils

12 - 2 tablespoons olive oil or melted butter (for brushing)

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine shredded rotisserie chicken with taco seasoning and salsa. Mix thoroughly until the chicken is evenly coated.
03 - Lay one tortilla flat on a surface. Place approximately 1/2 cup of the seasoned chicken mixture in the center. Top with a portion of Mexican blend cheese, diced tomatoes, and a tostada shell.
04 - On the tostada shell, spread a spoonful of sour cream, add a handful of diced red onion, and sprinkle cilantro if using. Add an additional layer of cheese.
05 - Fold the edges of the tortilla inward, overlapping to seal the filling. Place the wrap seam-side down on the prepared baking sheet.
06 - Repeat the assembly process with remaining tortillas and filling ingredients.
07 - Brush the tops of each prepared wrap with olive oil or melted butter to encourage browning and crispiness.
08 - Bake for 20 to 25 minutes, or until the wraps are crisp and golden brown.
09 - Serve immediately, topping each with shredded lettuce and extra salsa or sour cream as desired.

# Additional Tips::

01 -
  • The whole thing bakes in the oven so you don&apost have to fuss at the stove—just assemble, bake, and relax!
  • Leftover rotisserie chicken turns into a crave-worthy meal that tastes far more effortful than it actually is.
02 -
  • If you overfill the wraps, they&aposll burst in the oven—less is more for that perfect, sealed crunch.
  • Brushing with oil or butter isn&apost optional if you want that shiny, crisp bakery-style finish; I learned that after my first soggy batch.
03 -
  • Warming the tortillas makes folding much easier and less likely to tear—don't skip this step if using from the fridge.
  • Resist the urge to slice right out of the oven; a 2-minute rest makes the layers set and the crunch even better.
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