Homemade Chicken Tinga Crunch Wrap Supreme
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 Red Gold Roasted Garlic Tomato 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! @momunderpressure @thefeedfeed
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 Red Gold Roasted Garlic Tomato 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! @momunderpressure @thefeedfeed
Ingredients
For the Chicken Tinga
2 tablespoons of oil1 medium yellow onion, sliced2 garlic cloves, minced2 tablespoons taco seasoning1-2 chipotles in adobo, chopped (seeds removed for less heat)1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 ounce Red Gold® Roasted Garlic Tomato Paste 6 oz1 1/2 pounds chicken breasts, boneless and skinless1 teaspoon kosher saltFor the Crunch Wrap
1 cup Queso, optional1 cup refried beans, optional12 ounces tinga-style chicken, shredded, from above1 cup guacamole1/2 cup sour cream8 tostada shells, or taco shells, tortilla chips, nacho flavored preferred4 ounces iceberg lettuce, shredded2 cups shredded cheese of choice8 burrito-size flour tortillasInstructions
- Set Instant Pot to sauté mode. Add 2 tablespoons of oil; when hot, add onions. Cook until just starting to caramelize, around 5 minutes. Turn off sauté mode.
- 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 sautéed onion. Mix well.
- Add chicken breasts to Instant Pot and nestle well into tomato and pepper mixture.
- Cook on high pressure for 10 minutes and let the Instant Pot naturally release or wait at least 5 minutes before releasing pressure. When the chicken is cool enough to handle, remove and shred, salt to taste.
- Blend tinga sauce using an immersion blender or carefully place it into a blender and blend until smooth. Combine chicken with the desired amount of sauce.
- 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.
- Carefully fold the larger tortilla over the toppings, overlapping, forming a hexagon-shaped wrap. Place fold-side down into a hot nonstick skillet coated with oil. Toast both sides until golden brown.
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