30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
⏱1h
👥4
🔥800 cal
Medium
🍽️Tex-Mex
An improved version of the classic Crunchwrap, featuring a homemade queso sauce, seasoned shredded chicken, and a more complex flavor profile. This version offers a step up in quality without requiring advanced culinary skills.
An improved version of the classic Crunchwrap, featuring a homemade queso sauce, seasoned shredded chicken, and a more complex flavor profile. This version offers a step up in quality without requiring advanced culinary skills.
Season Chicken with Chili powder, Cumin, and Smoked paprika. Cook until fully cooked, then shred.
Make Queso: In a saucepan, combine Velveeta cheese, Milk, and diced green chiles. Heat over medium heat, stirring constantly, until cheese is melted and smooth.
Cook Macaroni according to package directions. Drain and return to pot.
Add Milk, Butter, and Cheddar cheese to the Macaroni. Stir until cheese is melted and sauce is creamy.
Warm flour tortillas slightly to make them more pliable.
To assemble each Crunchwrap: Place a flour tortilla on a flat surface. Spread a thin layer of Queso in the center. Layer with half of the Mac and Cheese, then half of the shredded Chicken. Top with a small corn tortilla, then sprinkle with Monterey Jack cheese. Fold the edges of the flour tortilla towards the center, overlapping as you go, to create a sealed hexagon shape.
Heat a large skillet or griddle over medium heat. Grill Crunchwraps for 3-4 minutes per side, or until golden brown and crispy.
Ingredients
4
1 pound450 gBoneless, skinless chicken breasts
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
8 ounces225 gVelveeta cheese
1/2 cup120 mLMilk
1/4 cup60 mLDiced green chiles
8 ounces225 gElbow macaroni
2 cups480 mLMilk
1/4 cup60 mLButter
1 cup240 mLShredded cheddar cheese
44Large flour tortillas
44Small corn tortillas
1 cup240 mLShredded Monterey Jack cheese
Equipment
Large skillet
Medium saucepan
Mixing bowls
Spatula
Instructions
Season Chicken with Chili powder, Cumin, and Smoked paprika. Cook until fully cooked, then shred.
Make Queso: In a saucepan, combine Velveeta cheese, Milk, and diced green chiles. Heat over medium heat, stirring constantly, until cheese is melted and smooth.
Cook Macaroni according to package directions. Drain and return to pot.
Add Milk, Butter, and Cheddar cheese to the Macaroni. Stir until cheese is melted and sauce is creamy.
Warm flour tortillas slightly to make them more pliable.
To assemble each Crunchwrap: Place a flour tortilla on a flat surface. Spread a thin layer of Queso in the center. Layer with half of the Mac and Cheese, then half of the shredded Chicken. Top with a small corn tortilla, then sprinkle with Monterey Jack cheese. Fold the edges of the flour tortilla towards the center, overlapping as you go, to create a sealed hexagon shape.
Heat a large skillet or griddle over medium heat. Grill Crunchwraps for 3-4 minutes per side, or until golden brown and crispy.
Comments