The recipe we never knew we needed 😭🙌🏼 These came out perfect and they’re a much lighter than the traditional Crunchwrap which means we are eating these once a week for sure. Got alllll of the ingredients from @traderjoes! 👏🏼
Start by making your chicken (you could use falafel for vegetarian). If using premarinated chicken shawarma, cook it on a cast iron skillet over medium heat with a bit of avocado oil for about 6-7 minutes each side. Let it rest for about 5 minutes then chop into bite size pieces.
Take a large flour tortilla and cut about a 4-inch smaller tortilla from it. You will need one large tortilla and one small tortilla per Crunchwrap.
Place your large flour tortilla on a large plate or cutting board. First, add your sauces: hummus and tzatziki. Place your cooked chicken (or falafel) on top. Then add your veggies: diced tomato, cucumber, red onion, and romaine lettuce. Top with feta cheese! For the “crunch” layer, add pita chips. Place the smaller tortilla on top and fold the sides of the large tortilla in.
Place the assembled Crunchwrap cut side down on a hot skillet with a drizzle of avocado oil and cook for 2-3 minutes each side or until golden brown. Cut in half and serve!
