20/08/2026
Cheesy BBQ Chicken & Mash Crunchwraps 🐓🥔
Ingredients
For the BBQ pulled chicken
* ½ cooked chicken, shredded
* 1 tsp smoked paprika
* 1 shallot, diced
* 1 tsp chopped garlic
* 200ml chicken stock
* 60g BBQ sauce
* 1 tsp Worcestershire sauce
For the mash
* 500g potatoes, peeled and chopped
* 15g butter
* 80ml milk
* Salt
* Black pepper
For the toppings
* 2 bacon strips
* 50g mixed cheese
* Fresh parsley, chopped
* 2 large flour tortillas
Method
1. Add the potatoes to a pot of salted boiling water and cook until fork tender. Drain, then mash with the butter and milk until smooth. Season with salt and black pepper.
2. Cook the bacon in a frying pan until crispy, then remove and roughly chop.
3. In the same pan, add the diced shallot and cook for 2–3 minutes until softened. Add the garlic and smoked paprika and cook for another 30 seconds.
4. Add the shredded chicken, chicken stock, BBQ sauce and Worcestershire sauce. Stir everything together and simmer until the sauce has reduced and the chicken is juicy, sticky and coated.
5. Lay out your tortillas and add a layer of mash to the centre of each one. Top with the BBQ pulled chicken, crispy bacon, mixed cheese and fresh parsley.
6. Fold the edges of the tortilla in towards the centre, working your way around until you’ve got that Crunchwrap-style hexagon shape.
7. Place the wraps fold-side down into a hot dry pan and cook for 2–3 minutes until golden and sealed. Flip and toast the other side until crispy and the cheese has melted.
8. Slice them in half and get stuck in.
