In the fresh meat case
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Prep Time: 10 min
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Cook Time: 10 min
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Serves 4
In the fresh meat case
Ingredients
2 cups shredded Mexican cheese blend
1 medium onion, thinly sliced
4 large flour tortillas (12”)
4 small flour tortillas (8”)
4 tostada shells (crispy corn tortillas)
Guacamole, for serving
Crema fresca or sour cream, for serving
Pico de Gallo, for serving
Lime wedges, for serving
Elote corn salad, for serving (optional)
Avocado oil or cooking spray
Preheat a griddle or large skillet over medium heat.
Add the sliced onions to the griddle and cook until they are soft and lightly caramelized, about 5-7 minutes. Remove from the griddle and set aside.
Place one flour tortilla on the griddle. Layer 1/4 cup of shredded cheese in the center of the tortilla, followed by a handful of cooked onions and chicken.
Place a tostada shell on top of the chicken. Add guacamole and Pico de Gallo on top of tostada. And cover with the small tortilla.
Fold the edges of the large flour tortilla around the edge of the small tortilla, covering it completely.
Carefully flip the wrap-up and cook until the bottom tortilla is golden brown and crispy, about 3-4 minutes.
Repeat with the remaining tortillas, cheese, onions, chicken, toppings of your choice, and tostada shells. Once cooked, remove the wrap-ups from the griddle and transfer them to a cutting board. Let them rest for a minute, then slice each wrap-up in half. Or keep them whole for a hand-held on-the-go-meal!
Griddled Chicken Crunch Wrap-Up
15 
