Cook the chicken. Heat oil over high heat in a medium skillet, add chicken strips and cook for a few minutes until they’re golden brown. Set aside.
1-2 chicken breasts, 1-2 tablespoons cooking oil
Make a quick guacamole. In a medium bowl, mash the avocados (I like to leave them chunky), add garlic powder and lemon juice, salt and pepper to taste. Mix everything well. Set aside.
2 avocado, 1 tablespoon fresh lemon , ½ teaspoon garlic powder, salt and black pepper
Assemble the crunch wraps. Lay a large tortilla on a flat surface. Add the chicken, barbecue sauce, cheese (if you're using it), and a layer of tortilla chips or small tostada shells.
2 tablespoons barbecue sauce, a handful of corn Tortilla chips , 4 tablespoon cheddar cheese, 2 large burrito size corn tortillas
Add veggies: onion, tomatoes, lettuce, jalapenos, and corn. Top with homemade guacamole.
½ onion, ¼ cup canned corn, 1 medium tomato, 2 tablespoons jalapenos, 1 cup lettuce
Fold the crunch wraps. Place a small cutout or mini tortilla on top and fold the edges over it. This gives you a bit more space for filling.
2 mini size corn tortillas
Warm the wraps. Put the wraps on a nonstick pan with a little oil over low-medium heat. Cook for a few minutes, then flip until each side is firm, crunchy, and golden brown. Cut and serve!
