My husband loves all things spicy and crunchy. So I created this spinoff of a Taco Bell Crunchwrap using juicy BBQ chicken, gooey Colby Jack cheese, and Fritos, topped with a beautiful green Roasted Poblano Crema and bright, fresh Pineapple Salsa. It’s the perfect balance of sweet, tangy, crunchy, and slightly spicy.
You can make everything ahead of time so when you are ready for crunchwraps, it is only a few minutes until it is hot and crispy on your plate! Great for a casual weekend meal!
*Check out my Easy Crockpot BBQ Chicken!
How to Make Southwest BBQ Chicken Crunchwraps
Prepare the Roasted Poblano Crema:
Set the oven to broil. Line a rimmed baking sheet with parchment paper. Slice the poblano peppers in half and remove seeds and ribs. Lay skin side up on the baking sheet. Place in the oven on the middle rack and broil for 5-6 minutes. Watch closely to prevent burning. You want the skins to blister.
Remove the peppers and place in a bowl covered with plastic wrap for 15 minutes to steam. The steam will loosen the skins.
Peel off the skins and roughly chop up the peppers.
Place peppers, onion, garlic, cilantro, and Greek yogurt in a blender or food processor. Purée until fairly smooth. Add 1-2 Tbsp. of milk to thin out, if needed. Season with salt and pepper to taste. Set aside.
Prepare the Pineapple Salsa:
Toss all of the ingredients in a medium bowl. Season with salt to taste. Set aside.
Prepare the Crunchwraps:
Lay a burrito size flour tortilla flat. In the center, add ½ cup of shredded Colby Jack cheese. Top with ½ cup BBQ chicken and a handful of Fritos.
Start folding the side of the tortilla closest to you towards the center. Using both hands, fold the edges down and rotate clockwise, little by little as you continue folding. You should be able to fully fold and cover the top of the crunchwrap with about 5-6 folds.
Heat a nonstick skillet over medium heat. Drizzle with a little high temperature cooking oil. Carefully place the crunchwrap seam side down, pressing lightly to help seal the seams. Cook for about 2 minutes until golden brown. Carefully flip the crunchwrap and cook the other side for another 2 minutes until golden brown and crispy.
Assemble and cook the remaining wraps.
Transfer the Southwest BBQ Chicken Crunchwraps to a cutting board. Cut in half and drizzle with the Roasted Poblano Crema and top with a few spoonfuls of Pineapple Salsa.
Enjoy!
Southwest BBQ Chicken Crunchwraps
Ingredients
Ingredients:
- 4 flour tortillas Burrito size
- 2 cups BBQ Chicken shredded and hot
- 2 cups Fritos
- 2 cups Colby Jack cheese shredded
- High temperature cooking oil I use avocado oil
Roasted Poblano Crema Ingredients:
- 2 large Poblano peppers
- 1 cup Greek yogurt
- ⅓ cup red onion diced
- 1 clove garlic
- ½ cup cilantro leaves lightly packed
- Salt and pepper to taste
- 1-2 Tbsp. milk as needed to thin out the sauce
Pineapple Salsa Ingredients:
- 2 cups fresh pineapple small dice
- 1 Fresno chili finely chopped (for less heat, use ½ cup red bell pepper)
- 1 medium jalapeño seeds and ribs removed, finely chopped
- ½ small red onion chopped
- 2 Tbsp. lime juice from 1 lime
- Salt to taste
Instructions
Instructions:
- Prepare the Roasted Poblano Crema:
- Set the oven to broil. Line a rimmed baking sheet with parchment paper. Slice the poblano peppers in half and remove seeds and ribs. Lay skin side up on the baking sheet. Place in the oven on the middle rack and broil for 5-6 minutes. Watch closely to prevent burning. You want the skins to blister.
- Remove the peppers and place in a bowl covered with plastic wrap for 15 minutes to steam. The steam will loosen the skins.
- Peel off the skins and roughly chop up the peppers.
- Place peppers, onion, garlic, cilantro, and Greek yogurt in a blender or food processor. Purée until fairly smooth. Add 1-2 Tbsp. of milk to thin out, if needed. Season with salt and pepper to taste. Set aside.
- Prepare the Pineapple Salsa:
- Toss all of the ingredients in a medium bowl. Season with salt to taste. Set aside.
- Prepare the Crunchwraps:
- Lay a burrito size flour tortilla flat. In the center, add ½ cup of shredded Colby Jack cheese. Top with ½ cup BBQ chicken and a handful of Fritos.
- Start folding the side of the tortilla closest to you towards the center. Using both hands, fold the edges down and rotate clockwise, little by little as you continue folding. You should be able to fully fold and cover the top of the crunchwrap with about 5-6 folds.
- Heat a nonstick skillet over medium heat. Drizzle with a little high temperature cooking oil. Carefully place the crunchwrap seam side down, pressing lightly to help seal the seams. Cook for about 2 minutes until golden brown. Carefully flip the crunchwrap and cook the other side for another 2 minutes until golden brown and crispy.
- Assemble and cook the remaining wraps.
- Transfer the Southwest BBQ Chicken Crunchwraps to a cutting board. Cut in half and drizzle with the Roasted Poblano Crema and top with a few spoonfuls of Pineapple Salsa.
- Enjoy!