Loaded Crunchwrap Chicken Pie

BySayam

Quick Overview

This loaded crunchwrap chicken pie combines crispy fries, seasoned chicken, garlic sauce, and melted cheese wrapped inside flour tortillas. It is baked in a round pie dish until golden brown, giving you a crispy outer shell with a cheesy, flavorful center.

It is a fun fusion meal that is perfect for movie nights or family gatherings. The combination of crispy tortilla crust, savory chicken, and warm melted cheese makes every slice deeply satisfying.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Servings: 6

• Estimated calories per serving: 520 kcal

Ingredients

For the Fillings

• 400 g chicken breast, cooked and diced

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp salt

• 2 cups cooked french fries

• 1/2 cup garlic mayonnaise or garlic sauce

• 1/2 cup crumbled feta cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup shredded cheddar cheese

For the Wrap & Topping

• 6 large flour tortillas

• 2 tbsp melted butter

• 1 tsp garlic powder

• 1 tbsp chopped fresh parsley

How to Make Loaded Crunchwrap Chicken Pie

  1. Preheat your oven to 200°C (400°F) and lightly grease a round baking pie dish.
  2. Arrange flour tortillas in an overlapping circular pattern around the baking dish, letting the edges overhang.
  3. Sprinkle a light dash of smoked paprika across the base tortilla layer.
  4. Layer the cooked french fries evenly across the center base of the tortillas.
  5. Add the seasoned diced chicken directly over the fries.
  6. Squeeze garlic mayonnaise generously over the chicken layer.
  7. Top with crumbled feta cheese and half of the shredded mozzarella.
  8. Fold the overhanging edges of the tortillas tightly toward the center to completely enclose the filling.
  9. Brush the top of the folded tortillas with melted butter mixed with garlic powder and parsley.
  10. Top the wrapped pie with the remaining shredded mozzarella and cheddar cheese.
  11. Bake for 20 to 25 minutes until the cheese on top is melted, bubbly, and golden brown.
  12. Slice into wedges and garnish with chopped fresh parsley before serving.

Pro Tip

Avoid using piping hot fries or chicken right out of the fryer or pan when assembling the pie. Let the cooked ingredients cool slightly for five minutes so the excess steam does not make the bottom tortillas soggy before baking.

Serving & Storage

Serve warm straight from the oven while the cheese is melted and stretchy. Pair slice wedges with a fresh green salad, pickled jalapeños, or additional garlic dipping sauce.

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the french fries inside lose their crispiness once thawed.

To reheat, place slices in an air fryer or oven at 180°C (350°F) for 5 to 7 minutes until the tortillas crisp up and the cheese melts completely. Avoid microwaving as it will make the tortillas soft and chewy.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, cooked rotisserie chicken or leftover grilled chicken works perfectly and saves prep time.

How do I keep the bottom tortillas from getting soggy?

Ensure your fries and chicken are not overly wet or dripping with grease, and bake the pie on the lower middle oven rack.

Can I make this pie ahead of time?

You can assemble the chicken and sauce mixtures in advance, but assemble the pie right before baking for the crispiest crust.

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