Description

These crunchy, golden wraps are filled with juicy garlic butter honey BBQ chicken, melty cheese, and fresh toppings for a flavor-packed taco night. Quick to make and endlessly customizable, they’re a crowd-pleaser for family dinners or parties.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup honey BBQ sauce
2 tbsp honey
2 tbsp unsalted butter
3 cloves garlic, minced
6 large flour tortillas (10-inch)
6 tostada shells (or sturdy tortilla chips)
1 1/2 cups shredded cheddar cheese (use a mix if desired)
1 cup shredded iceberg lettuce
1 medium tomato, diced
1/2 cup sour cream (optional)
2 tbsp garlic butter (store-bought or homemade: 2 tbsp softened butter + 1 clove minced garlic + pinch salt)
Fresh cilantro, chopped (for garnish)

Instructions

Dice chicken breasts into 1-inch cubes and pat dry. Toss with salt, pepper, smoked paprika, garlic powder, and onion powder. Set aside for 5 minutes.
In a small saucepan over medium-low, melt butter. Add minced garlic and cook until fragrant (about 1 minute). Stir in honey BBQ sauce and honey. Cook for 2-3 minutes until glossy. Remove from heat.
Heat olive oil in a large skillet over medium-high. Add seasoned chicken in a single layer. Sear for 3-4 minutes, flip, and cook another 2-3 minutes until cooked through (internal temp 165°F). Pour over honey BBQ garlic butter sauce, toss to coat, and cook 1-2 minutes until sticky and caramelized. Remove from heat.
Chop lettuce, tomatoes, and grate cheese. Warm tortillas in the microwave for 15 seconds.
Lay a tortilla flat. In the center, layer 1/6th of chicken, sprinkle with cheese, add a tostada shell (or chips), lettuce, tomato, and sour cream if desired. Fold edges up and over the filling to form a tight wrap. Patch with extra tortilla if needed.
Heat skillet over medium. Brush both sides of crunchwraps with garlic butter. Place seam-side down and cook for 2-3 minutes until golden and crunchy. Flip and cook the other side.
Slice in half and serve hot, garnished with cilantro and extra BBQ sauce if desired. Keep finished wraps covered in foil to stay warm if batch-cooking.

Notes

For gluten-free, use GF tortillas and BBQ sauce. Chicken thighs can be substituted for juicier filling. Patch tortillas with extra pieces if needed. For extra crunch, use sturdy tortilla chips if tostada shells aren’t available. Freshly grated cheese melts best. Don’t overcrowd the pan for maximum crunch. Adjust honey and BBQ sauce to taste. Leftovers reheat well in a skillet.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 crunchwrap
Calories: 430
Sugar: 13
Sodium: 950
Fat: 18
Saturated Fat: 8
Carbohydrates: 45
Fiber: 3
Protein: 24

Keywords: chicken crunchwrap, taco night, honey BBQ, garlic butter, easy dinner, skillet recipe, crispy wrap, family meal, party food, comfort food