Rotisserie Chicken Crunch Wrap

# What You Need:

→ Chicken & Base

01 - 3 cups shredded rotisserie chicken

02 - 1 (15 oz) can black beans, drained and rinsed

03 - 1 cup frozen corn, thawed

04 - 1 packet (1 oz) taco seasoning

05 - 1/2 cup sour cream

→ Wraps & Layers

06 - 5 large flour tortillas

07 - 2 cups tortilla chips (round or triangles preferred)

08 - 2 cups shredded Mexican-blend cheese

→ Toppings (optional)

09 - 1/2 cup diced tomatoes

10 - 1/4 cup sliced jalapeños

11 - 1/4 cup chopped cilantro

12 - 1 avocado, sliced

13 - Salsa or hot sauce, for serving

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.

02 - In a large bowl, thoroughly mix shredded chicken, black beans, thawed corn, taco seasoning, and sour cream.

03 - Line the bottom of the baking dish with flour tortillas, trimming as needed to fit evenly.

04 - Spread half of the chicken mixture evenly over the tortillas, then top with 1 cup of tortilla chips.

05 - Sprinkle 1 cup of shredded Mexican-blend cheese evenly over the tortilla chips.

06 - Layer remaining tortillas atop cheese, spread remaining chicken mixture, add remaining tortilla chips, and finish with the last 1 cup of cheese.

07 - Bake uncovered for 20–25 minutes until cheese is melted, bubbling, and surface begins crisping.

08 - Remove from oven and let rest for 5 minutes. Top with diced tomatoes, jalapeños, cilantro, avocado slices, and serve with salsa or hot sauce.

# Expert Advice:

01 -

The golden, crispy topping is the secret to making everyone think you worked harder than you did.
This bake turns leftover rotisserie chicken into pure weeknight magic, with just enough spice and crunch to keep things interesting.

02 -

If you add the toppings before baking, they lose their color and fresh zing—always wait until just before serving.
One rushed night I skipped patting the corn and beans dry, and the bottom layer got soggy; pat everything before layering and you’ll get the best texture.

03 -