"Level up your favorite takeout with saucy chicken tinga made at home in 20 minutes with simple pantry ingredients stuffed into a tortilla with a crunchy shell and all of the best toppings. Red Gold Petite Diced Tomatoes with Green Chilies and Roasted Garlic Paste add a deep, layered flavor with a touch of spice from the chilies. This crunch wrap is easily customizable for all of your friends and family to enjoy! Shop Red Gold Tomatoes at a retailer near you: ff.recipes/find-tomatolove-fy2024"
Homemade Chicken Tinga Crunch Wrap Supreme
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A Note from Feedfeed
Tender shredded chicken cooked in a rich and spicy tomato-based sauce is layered with creamy queso, guacamole, sour cream, crunchy tostada shells, and gooey cheese, all wrapped in a warm flour tortilla and toasted to crispy perfection—a delicious and satisfying Tex-Mex snack perfect for a hearty meal at home.
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- Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 8 servings
Recipe Card
For the chicken tinga
ingredients
- 1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Green Chilies
- 1 ounce Red Gold Roasted Garlic Tomato Paste
- 1 1/2 pounds chicken breasts
- 1 medium yellow onion, sliced `
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1-2 chipotles in adobo, chopped (seeds removed for less heat)
- 1 teaspoon kosher salt
For the crunch wrap
ingredients
- 8 burrito size flour tortillas
- 8 tostada shells (or sub with taco shells or tortilla chips, nacho flavored preferred)
- 12 ounces shredded tinga style chicken (above)
- 2 cups shredded cheese
- 1 cup queso (optional)
- 1 cup guacamole
- 1/2 cup sour cream
- 4 ounces shredded iceberg lettuce
- 1 cup refried beans (optional)
Method
Step 1
Set Instant Pot to saute mode. Add 2 tablespoons of oil, and when hot, add sliced onion. Cook until just starting to caramelize, around 5 minutes. Turn off saute mode.
Step 2
Add minced garlic, taco seasoning, chopped chipotle in adobo, Red Gold Petite Diced Tomatoes with Green Chilies, and Red Gold Roasted Garlic Tomato Paste to the sauteed onion. Mix well.
Step 3
Add chicken breasts to Instant Pot and nestle well into tomato and pepper mixture.
Step 4
Cook on high pressure for 10 minutes and let the Instant Pot naturally release or wait at least 5 minutes before releasing pressure.
Step 5
When the chicken is cool enough to handle, remove and shred.
Step 6
Blend tinga sauce using an immersion blender or carefully place it into a blender and blend until smooth.
Step 7
Combine chicken with the desired amount of sauce.
Step 8
To make crunch wraps, layer queso or refried beans, chicken tinga, guacamole, sour cream, tostada/taco shell or chips, lettuce, and shredded cheese onto a sizeable burrito-size flour tortilla.
Step 9
Carefully fold the larger tortilla over the toppings, overlapping, forming a hexagon-shaped wrap.
Step 10
Place fold-side down into a hot nonstick skillet coated with oil. Toast both sides until golden brown.