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A flavorful and crispy air-fried crunchwrap packed with shredded rotisserie chicken, crispy bacon, cheddar cheese, ranch dressing, and crunchy Nacho Cheese Doritos, all wrapped inside a 12-inch flour tortilla.

Ingredients

Scale
  • 1 12 inch flour tortilla
  • 2 tablespoons ranch dressing
  • 6 Nacho Cheese Doritos chips
  • ½ cup shredded rotisserie chicken
  • 1 teaspoon dry ranch seasoning
  • 2 slices bacon, cooked and crumbled
  • ¼ cup shredded cheddar cheese
  • ¼ cup chopped romaine lettuce
  • ¼ cup diced tomatoes

Instructions

  1. Shred rotisserie chicken while still warm.
  2. Cook bacon until crispy, then crumble.
  3. Microwave the 12-inch flour tortilla for about 15 seconds (or wrap in a damp paper towel and microwave 10–15 seconds) to soften and make pliable.
  4. Lay the softened tortilla flat and spread 2 tablespoons ranch dressing evenly over the center.
  5. Scatter 6 Nacho Cheese Doritos chips in a single layer over the ranch.
  6. Toss ½ cup shredded chicken with 1 teaspoon dry ranch seasoning.
  7. Spread the seasoned shredded chicken over the chips.
  8. Top with crumbled bacon, ¼ cup shredded cheddar, ¼ cup chopped romaine, and ¼ cup diced tomatoes.
  9. Carefully fold the edges of the tortilla inward around the filling until the crunchwrap is fully enclosed.
  10. Lightly spritz the outside of the wrapped crunchwrap with oil spray.
  11. Place the crunchwrap seam-side down in the air fryer basket and spritz the top with a little oil spray.
  12. Air fry at 380°F for about 3–4 minutes, or until the outside is golden brown and crispy.

Notes

For prep shortcuts, consider using pre-cooked microwaveable bacon, pre-shredded chicken, pre-shredded cheddar cheese, and pre-diced tomatoes to reduce prep time., Microwaving the tortilla wrapped in a damp paper towel for 10–15 seconds softens it and makes folding easier without cracking., Store leftover crunchwraps in an airtight container in the fridge for up to 3 days; store chips separately to maintain crunchiness., Reheat seam-side down in air fryer at 370–380°F for 3 to 5 minutes or in oven at 350°F for 8–10 minutes., Freeze wrapped crunchwraps in foil and freezer bag up to 1 month; reheat in air fryer at 360–370°F for 8–12 minutes or oven at 350°F for 20–25 minutes, adding fresh chips before serving., Make-ahead tip: prep shredded chicken and cooked bacon ahead and assemble just before air frying for best texture.

Nutrition

Find it online: https://creamychef.com/check-out-these-crispy-air-fried-chicken-bacon-ranch-crunchwraps/