Rotisserie Chicken Crunch Wrap

# Components:

→ 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 triangle-shaped)

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

# Directions:

01 - Set oven to 400°F and 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 until evenly blended.

03 - Arrange flour tortillas at the bottom of the baking dish, trimming as needed to fit snugly.

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

05 - Distribute 1 cup of shredded Mexican-blend cheese over the chips.

06 - Place remaining tortillas, then top with the remaining chicken mixture and tortilla chips. Finish with the remaining 1 cup of cheese.

07 - Bake uncovered for 20 to 25 minutes until cheese is melted, bubbling, and the surface begins to crisp.

08 - Allow to rest for 5 minutes after baking. Add optional toppings including diced tomatoes, jalapeños, chopped cilantro, sliced avocado, and serve with salsa or hot sauce.

# Expert Advice:

01 -

The edges crisp up like your favorite fast-food wrap, but you get to call dibs on the cheesiest slice.
No one suspects it all started with a store-bought rotisserie chicken, and that secret always feels a little thrilling.

02 -

I once covered the bake too tightly and the chips lost their crunch—now I always bake it uncovered for the crispiest topping.
Letting it rest just a few minutes before serving makes slicing much neater (and saves forks from diving into molten cheese lakes).

03 -