The Chef

Restaurants

Meals

Drinks

Restaurants›Xolos Tacos Y Tlayudas›Xolos Crunch Wrap Recipe

Xolos Crunch Wrap Recipe

Name: Xolos Tacos Y Tlayudas Xolos Crunch Wrap Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count 12-inch flour tortillas; 4 count large tostada shells (or crisp flour tortilla shells); 4 cups shredded iceberg lettuce; 1 cup pico de gallo (fresh tomato salsa); 1 cup chipotle aioli; 2 cups white melting cheese (Monterey Jack or queso blanco), shredded; 1 cup evaporated milk or whole milk; 1 tbs butter; 1 tsp cornstarch; 1 tsp salt; 0.25 tsp ground black pepper; 1 lb boneless skinless chicken breasts, thinly sliced (for grilled chicken); 1 lb flank steak or skirt steak, thinly sliced (for steak); 4 count large portobello mushroom caps, stem removed and sliced (for portobello); 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tsp ground cumin; 1 tsp chili powder; 1 count lime; 0.5 cup mayonnaise; 1 tsp adobo chipotle pepper, minced (from canned chipotles); 1 tbs lime juice; 0.5 tsp garlic, minced; 0.5 tsp honey; 0.25 tsp salt; 1 tbs butter or oil for grilling; 0.25 cup pickled jalapeños (optional); 2 tbs fresh cilantro, chopped (optional)

Inspired by Xolos Tacos Y Tlayudas

Time45m

Serves4

Grilled Crunch wrap, Xolos style, 12"flour tortilla, lettuce, chipotle aioli, pico de gallo, with melted queso inside and choice of proteinGrill Chicken, Steak or Portebello

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crunch Wrap Base

4 count 12-inch flour tortillas

4 count large tostada shells (or crisp flour tortilla shells)

4 cups shredded iceberg lettuce

1 cup pico de gallo (fresh tomato salsa)

1 cup chipotle aioli

Queso

2 cups white melting cheese (Monterey Jack or queso blanco), shredded

1 cup evaporated milk or whole milk

1 tbs Butter

1 tsp Cornstarch

1 tsp Celtic sea salt

1/4 tsp ground black pepper

Protein Options (choose one)

1 lb boneless skinless chicken breasts, thinly sliced (for grilled chicken)

1 lb flank steak or skirt steak, thinly sliced (for steak)

4 count large portobello mushroom caps, stem removed and sliced (for portobello)

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Ground cumin

1 tsp Chili powder

1 count lime

Chipotle Aioli (if making from scratch)

1/2 cup Mayonnaise

1 tsp adobo chipotle pepper, minced (from canned chipotles)

1 tbs ReaLime juice

1/2 tsp Garlic, minced

1/2 tsp Honey

1/4 tsp Celtic sea salt

Finishing / Optional

1 tbs butter or oil for grilling

1/4 cup pickled jalapeños (optional)

2 tbs fresh cilantro, chopped (optional)

Method

Chipotle Aioli (optional)

Make aioli

If using store-bought aioli, skip. To make chipotle aioli: combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/4 tsp salt in a small bowl. Whisk until smooth, taste and adjust heat or salt. Refrigerate until assembly.

Queso

Prepare melting queso

In a medium saucepan over low heat, melt 1 tablespoon butter. Stir in 1 teaspoon cornstarch to form a paste, then slowly whisk in 1 cup evaporated milk (or whole milk) until smooth. Gradually add 2 cups shredded white melting cheese, stirring constantly until fully melted and smooth. Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat, stirring occasionally so it remains pourable but not scorched.

Protein (choose one)

Prep protein

Pat your chosen protein dry and slice thinly (if not already). In a bowl, toss 1 lb protein with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder and juice of 1 lime. Let sit 10 minutes at room temperature while heating the grill or skillet.

Grill or sear protein

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or a heavy skillet over medium-high heat. For chicken: grill 3–4 minutes per side until internal temperature reaches 165°F (74°C). For steak: grill 3–5 minutes per side for medium-rare (adjust time for thickness) then rest 5 minutes and slice thinly against the grain. For portobello: brush caps with oil and grill 3–4 minutes per side until tender, then slice. Transfer protein to a plate and keep warm.

Assembly

Warm tortillas

Warm the 12-inch flour tortillas briefly (20–30 seconds per side) in a dry skillet or microwave for 10–15 seconds so they are pliable for folding.

Build each crunch wrap

Place one warm tortilla on a flat surface. Spread about 2 tablespoons of chipotle aioli in the center. Spoon roughly 1/4 cup of warm queso onto the aioli (this will help glue layers). Place a toasted tostada shell in the center on top of the queso. On top of the tostada, add about 3–4 ounces of your chosen protein (approximately 1/4 lb per wrap if making 4), 1/4 cup pico de gallo, 1 cup shredded lettuce divided among the wraps, and a drizzle of additional queso or aioli if desired. Add pickled jalapeños and cilantro if using.

Fold the wrap

Fold the tortilla edges up and over the tostada into pleats to create a sealed package. Tuck the last pleat underneath to secure the wrap seam-side down.

Grill the crunch wrap

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter or oil. Place each folded crunch wrap seam-side down on the skillet and press gently with a spatula. Cook 2–3 minutes per side until golden brown and crisp, rotating to brown evenly and to melt the queso inside. If queso hasn’t fully melted, cover the pan for 1 minute.

Serve

Remove from heat and let rest 1 minute. Slice each crunch wrap in half diagonally. Serve immediately with extra chipotle aioli and pico de gallo on the side.