Homemade Chicken Tinga Crunch Wrap Supreme

5 minutes Prep Time
20 minutes Cook Time
8 Servings

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

  • 2 tablespoons of oil
  • 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 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 1 ounce Red Gold® Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 1/2 pounds chicken breasts, boneless and skinless
  • 1 teaspoon kosher salt
  • 1 cup Queso, optional
  • 1 cup refried beans, optional
  • 12 ounces tinga-style chicken, shredded, from above
  • 1 cup guacamole
  • 1/2 cup sour cream
  • 8 tostada shells, or taco shells, tortilla chips, nacho flavored preferred
  • 4 ounces iceberg lettuce, shredded
  • 2 cups shredded cheese of choice
  • 8 burrito-size flour tortillas

Instructions

Step one

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.

Step two

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.

Step three

Add chicken breasts to Instant Pot and nestle well into tomato and pepper mixture.

Step four

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.

Step five

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.

Step six

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 seven

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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