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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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