One of my favorite recipes to make camping is the copycat Taco Bell crunchwraps. They are super easy to put together and delicious. I saw the idea for this wrap on a site called Wandering Chickpea and loved the idea. This recipe was SO delicious, especially the roasted red pepper sauce that I modified a bit. I will use the sauce for other recipes for sure.
This crunchwrap has marinated chicken (I marinated overnight), the roasted red pepper sauce, pita chips (these add great crunch to the wrap), feta cheese, tomato and cucumber. I used jarred roasted red peppers to make it easier but you can also roast your own if you prefer. You can sub jarred harissa sauce if in a hurry, but trust me, if you have time you want to make the sauce.
To assemble these, you take a burrito size tortilla and place the fillings in a circle, then place a smaller circle you cut out of another tortilla on top, fold up the sides and then pan fry it to get it toasted. So yummy!
Greek Crunchwraps
Ingredients
For the chicken:
- 1 1/2 lbs boneless skinless chicken cut into bite sized pieces
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tbsp olive brine from a jar of Kalamata olives
- 1 1/2 tsp salt
For the sauce:
- 1 cup roasted red pepper strips or a few of the bigger pieces if you don't have the strips about 1 cup red pepper total
- 1 garlic clove
- 1/4 cup toasted nuts use walnuts, pepitas or almonds
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt to taste
To assemble:
- 4 burrito size tortillas
- feta cheese
- thinly sliced cucumber
- thinly sliced tomato
- sliced Kalamata olives
- pita chips
Instructions
- Combine all the ingredients for the marinade and add the chicken. Rest in the fridge overnight. When ready to cook, heat a tbsp of oil in a skillet over medium heat and add the chicken. Cook over medium heat until well browned and cooked through. Set aside to cool a bit.
- To make the sauce, combine the ingredients in a small blender jar and blend until smooth. Taste and adjust the vinegar and salt to your liking.
- To cook the crunch wraps, place a tortilla on a cutting board or other flat surface. Make a circle of red pepper sauce in the middle, leaving a good 3 inch circle around the outside clear. Place some chicken on top of the sauce and top with some feta and a layer of pita chips. Top that with some sliced cucumber, tomato and olive. Spread a bit more sauce on top and then top that with a circle you cut out of another tortilla so that it is about 6 inches across. Fold up the edges of the larger tortilla to make a round.
- Heat a little oil in a clean skillet over medium and add the wrap you made. Cook until toasted on each side and crunchy. Serve with extra sauce.
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