A chicken nugget wrap turns a bag of frozen breaded chicken into a fast and filling meal. Baking the nuggets gets them crisp before they go into folded tortilla cups along with bell peppers, corn, and cheddar cheese. A quick broil melts the cheese and toasts the edges of the wraps.
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This recipe is ready in about 30 minutes. It uses standard pantry staples and leaves room for customization. The fresh homemade salsa adds a bright acidic note that balances the rich cheese and sour cream.
Why You'll Love This Recipe
- Baking the nuggets first ensures they are fully cooked and crisp before they go into the tortilla
- Pinning the tortillas with toothpicks creates a sturdy cup that holds the loose vegetables and chicken in place
- Pulsing the fresh salsa ingredients in a food processor saves chopping time while keeping a chunky texture
Essential Ingredients
- Frozen chicken nuggets: Use your preferred brand of breaded nuggets. Dinosaur shapes or chicken strips cut into bite-sized pieces work too.
- Flour tortillas: Small 6-inch (15 cm) fajita-size tortillas fold easily into cups. Corn tortillas may crack if folded without heating them first.
- Bell peppers: Red and yellow peppers add a mild sweetness. Green bell peppers are a fine substitute if you want a slightly sharper flavor.
- Plum tomatoes: Also known as Roma tomatoes. They have less water content than slicing tomatoes, which keeps the salsa from getting too thin.
- Cheddar cheese: Shred a block of sharp cheddar by hand so it melts smoothly under the broiler.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the chicken: Bake the frozen nuggets until they are hot and crisp. Cut them into halves or bite-sized pieces once they come out of the oven.
Blend the salsa: Combine the tomatoes, onion, garlic, lime juice, and salt in a food processor. Pulse the machine briefly so the vegetables break down into a chunky salsa.
Assemble the wraps: Fold the small tortillas into cup shapes and secure the sides with toothpicks. Fill the center with the chopped chicken, bell peppers, sweet corn, and shredded cheese.
Broil and serve: Place the filled wraps under the broiler just long enough to melt the cheese. Remove the toothpicks before adding the fresh salsa and sour cream.
You Must Know
- Poultry must reach a safe internal temperature of 165°F (74°C)
- Check the center of the largest nugget with an instant-read thermometer
- Soak the wooden toothpicks in water for a few minutes before using them to prevent them from burning under the broiler
- You can use store-bought chunky salsa instead of making your own to save prep time
Serving Ideas
Serve these wraps with a side of black beans or a crisp green salad tossed in a light vinaigrette.
Storing & Reheating
Store leftover assembled wraps in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until the chicken reaches 165°F (74°C) and the cheese is melted. The salsa and sour cream should be stored separately. Freezing assembled wraps is not recommended.
FAQ
Can I use leftover cooked chicken?
Yes. Dice cooked chicken breast or rotisserie chicken and use it in place of the nuggets. Ensure the chicken is heated to 165°F (74°C) before eating.
How do I stop the tortillas from unrolling?
Use plain wooden toothpicks to pin the folded sides together. Remove them before you eat the wraps.
Can I add beans to the filling?
Rinsed black beans or pinto beans are a great addition. Stir a few spoonfuls into the chicken and vegetable mixture before adding the cheese.
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📖 Recipe Card
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Chicken Nugget Wrap
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Frozen chicken nuggets are baked, chopped, and folded into flour tortillas with bell peppers, corn, and cheese, then broiled until melted.
Ingredients
- 10.5 oz (300 g) frozen breaded chicken nuggets
- 8 small flour tortillas (6-inch / 15 cm)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1/2 cup (80 g) canned sweet corn, drained
- 1/2 cup (50 g) shredded cheddar cheese
- 3/4 cup (180 g) sour cream
- 4 large plum tomatoes, diced
- 1/4 cup (40 g) chopped white onion
- 1 1/2 teaspoons fresh lime juice
- 1 small garlic clove, minced
- 3/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the frozen chicken nuggets in a single layer on the baking sheet. Bake for 10 to 12 minutes until heated through and crisp. The internal temperature of the chicken must reach 165°F (74°C) on a meat thermometer.
- Remove the nuggets from the oven and cut each one in half. Leave the oven on and switch it to the broiler setting.
- While the chicken cooks, prepare the salsa. Place the diced plum tomatoes, white onion, lime juice, garlic, and kosher salt in a food processor. Pulse a few times until the mixture is combined but still chunky. Set aside.
- Fold the sides of each tortilla up to form a small cup or boat shape. Pin the folded edges in place using wooden toothpicks. Place the empty tortilla cups on a baking sheet.
- Divide the halved chicken nuggets, diced red bell pepper, diced yellow bell pepper, and sweet corn evenly among the tortilla cups.
- Sprinkle the shredded cheddar cheese over the filling in each wrap.
- Place the baking sheet under the broiler for 2 to 3 minutes until the cheese is melted and the edges of the tortillas are browned.
- Remove the toothpicks from the wraps. Serve warm, topped with the homemade salsa and sour cream.
Notes
- Poultry must reach a safe internal temperature of 165°F (74°C). Check the center of the largest nugget with an instant-read thermometer.
- Soak the wooden toothpicks in water for a few minutes before using them to prevent them from burning under the broiler.
- You can use store-bought chunky salsa instead of making your own to save prep time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American
