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–+ servings

Blackened Chicken Taco Crunchwrap

These are one of my favorite crunchwraps! Ok, I could really probably say that about most of them but seriously...the flavor of these are FANTASTIC and I usually eat the entire plate.
This is the perfect Taco Tuesday dinner right here and I definitely have this on repeat!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 2

Equipment

  • 1 Air Fryer
  • 1 Fry Pan

Ingredients
  

  • 2 Cut da Carb Flatbread
  • 1-1/2 cup Lite3 Cheese Blend Shredded
  • 10 oz Tyson Blackened Chicken
  • 1 cup Roasted Corn
  • 1 Chopped Onion
  • 2 Mini Sweet Red Pepper
  • 1/4 oz Cotija Cheese
  • 2 tbsp Medium Salsa Con Queso (I use Tostitos)
  • 4 tsp Dried Cilantro

Instructions
 

  • Air fry the blackened chicken at 400 for 10 minutes
  • While your chicken cooks, caramelize your onion in the fry pan
  • Once the onions are golden brown, add frozen roasted corn (I use Trader Joes) or canned corn in the fry pan with your onions to warm up.
  • Lay out your flatbread
  • Layer the middle of your flat bread with your ingredients; starting and ending with ½ each of shredded cheese. This helps melt the cheese!
  • Fold up like a present starting with the bottom of yourflatbread, then the bottom left corner, side...etc. *See my Instagram StoryHighlight for a how-to video!*
  • Spray your folded side down with ICBINB and put in your frypan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy.
  • Spray the top of your crunchwrap with ICBINB and flip.
  • Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden.
  • When done, place on a mat and cut in half then ENJOY!

Notes

Total of 6 Weight Watchers points for EACH / half of the plate = 1 full crunchwrap.
Tried this recipe?Let us know how it was!