Sam's Swanson Chicken Patty Crunchwraps
Crispy chicken patties, cheddar, pickles, and lettuce get tucked into warm tortillas for a fast family dinner.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (286 reviews)
INSPIRED BY
Swanson — Swanson Recipes (website)
An after-work answer to the eternal question of how to make a three ingredient classic feel new without making dinner harder.
Story
I found the [Swanson](https://www.campbells.com/swanson/recipes/3-ingredient-chicken-patties/) on a night when my kindergartner wanted something crispy and the picky one wanted something familiar. Instead of serving the patties plain, I pressed them thin, tucked them into tortillas, and added pickles and ranch for the crunch my family always asks for. That little fold turns a pantry-friendly recipe into a dinner that feels fun, and nobody has to know it took less than half an hour. I make the patties while my youngest sets the table, then crisp the wraps when everyone is ready to eat.
By sam
Ingredients
- 1 can Swanson Premium White and Dark Meat Chicken, 12.5 ounces, drained
- 1 large egg
- 1 cup shredded sharp cheddar cheese
- 1/4 cup plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 4 large flour tortillas
- 1 cup shredded iceberg lettuce
- 1/3 cup dill pickle chips, chopped
- 1/3 cup ranch dressing
- 1 tablespoon yellow mustard
- 2 tablespoons olive oil
Instructions
- Flake the drained Swanson chicken into a bowl. Add the egg, cheddar, breadcrumbs, garlic powder, smoked paprika, and salt, then stir until the mixture holds together.
- Divide the mixture into four portions. Press each portion into a thin patty about the size of your tortilla center, keeping the edges even so they crisp at the same rate.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Cook two patties for 4 minutes per side, until browned and cooked through, then repeat with the remaining oil and patties.
- Stir the ranch dressing and mustard together. Warm each tortilla in the skillet for 15 seconds, then spread a spoonful of sauce in the center and top with lettuce, pickles, and a chicken patty.
- Fold the tortilla edges over the filling in overlapping pleats to make a tight packet. Place each packet seam side down in the skillet and press lightly with a spatula.
- Cook the packets for 1 to 2 minutes per side until golden and sealed. Slice each one in half and serve with extra pickles and the remaining sauce.
Chef Tips
- A thin patty cooks quickly and gives the tortilla more room to fold without tearing.
- Let the first side brown undisturbed so the chicken mixture forms a firm crust before flipping.
- Use colby jack instead of cheddar, or swap the ranch for a little honey mustard for a sweeter finish.
- Store patties and tortillas separately for up to 3 days, then re-crisp in a skillet before assembling.
Cook's Notes
- **Timing:** A thin patty cooks quickly and gives the tortilla more room to fold without tearing.
- **Texture:** Let the first side brown undisturbed so the chicken mixture forms a firm crust before flipping.
- **Swaps:** Use colby jack instead of cheddar, or swap the ranch for a little honey mustard for a sweeter finish.
- **Storage:** Store patties and tortillas separately for up to 3 days, then re-crisp in a skillet before assembling.