Easy chicken corn crunchwraps

Easy chicken corn crunchwraps

These easy chicken corn crunchwraps are perfect for after school snacks, easy lunches and fast dinners. Serve with guacamole and salsa for a family feast.
Course After school snack, Chicken, Lunch
Cuisine American
Keyword crunchwraps, easy lunch recipe, easy recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 391kcal
Author Alida Ryder


  • 4 large burrito wraps
  • 2 cups cooked chicken shredded
  • 2 cups sweetcorn
  • 2 cups mozzarella shredded/grated
  • 1/4 tsp chili flakes optional (add more if you want it spicier)
  • 2 tsp oregano
  • 1 tsp salt
  • guacamole to serve
  • salsa to serve


  • Pre-heat a non-stick frying pan over medium-low heat. 
  • Combine all the filling ingredients in a bowl and mix well. Taste for seasoning and adjust as necessary. 
  • Place a cup-full of filling into the center of a burrito wrap then starting at one end, fold the wrap into the center. Continue until you have a hexagonal shape. 
  • Place the crunchwrap, fold-side down, into the pre-heated pan and allow to cook for 3-5 minutes until golden brown and crisp. Flip and allow to cook for another 3-5 minutes on the other side until golden and heated through. (Placing a lid on the pan will allow the crunchwraps to heat through faster and make sure the cheese melts.) 
  • Remove from the pan and allow to cool for a minute before slicing and serving with guacamole and salsa. 


Calories: 391kcal | Carbohydrates: 15g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 1003mg | Potassium: 386mg | Fiber: 1g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 5mg | Calcium: 299mg | Iron: 1.7mg