Chicken Crunch Wraps

If you know me, you already know how much I love Mexican food. I’ve even shared my pulled chicken tacos recipe on the blog, and these crunchwraps feel like the perfect companion to that. They’re fun to put together, crispy on the outside, cheesy in the middle, and one of those meals everyone will be excited to dig into.

This recipe is my take on the Crunchwrap Supreme from Taco Bell. Their version consists of a flour tortilla, filled with seasoned meat, melted cheese sauce, sour cream, tomatoes, lettuce, and of course a crispy tostada shell.

Like all my recipes, I try to keep things the most simple possible; so I used the most basic seasonings: salt, pepper, garlic powder, onion powder, and paprika, but if you prefer, you can grab a pack of fajita seasoning and it works just as well. To keep it accessible to everyone, I used Dorito nachos chips instead of the tostada shell. The filling is whatever you want it to be, I went with the basics, lettuce, diced tomatoes, nachos cheese sauce, and shredded mozzarella.

Ingredients to make a chicken crunch wrap:

• Chicken: I go with chicken breasts because they’re lean and cook fast. You can also use thighs if you like juicier meat.
• Bell peppers: I use half green and half red for color and sweetness, but you can stick to one color or add more if you like.
• Onion: A medium onion gives flavor and blends perfectly with the spices and chicken, I use yellow onions, you can go with red onions if you prefer them. They’re a bit sweeter.
• Tortillas: Large tortillas are a must for wrapping. I also use a smaller one to seal the top. If you’re making mini ones, you might not need the smaller tortilla, but I recommend filling them well for that signature crunchwrap style.
• Lettuce: I go with iceberg for crunch and freshness. Romaine works too if that’s what you have.
• Tomatoes: Diced tomatoes add juiciness and freshness.
• Nacho cheese sauce: I usually make mine at home with American cheese, a splash of milk, microwaved for 20 seconds, then stirred smooth. Store-bought works just as well.
• Mozzarella: Shredded mozzarella gives that extra cheesy pull. You can also mix in cheddar if you want a sharper taste.
• Doritos: My favorite is sweet chili, but pick your favorite flavor. Nacho cheese Doritos also work great here. Of course you can substitute Doritos for a tostada shell.
• Spices, tomato sauce, and lime: I keep the spices basic. You can even use a fajita seasoning pack. A little tomato sauce makes the filling saucier, and lime juice adds a fresh tang.

Measurements are posted in the recipe card below the instructions.

1. Wash the peppers and onion, then cut them into thin strips. Heat a drizzle of olive oil or butter in a pan and cook the vegetables for a few minutes until they soften. Remove them from the pan and set aside.

2. In the same pan, add the chopped chicken and cook until fully done. Once the chicken is cooked, add the vegetables back into the pan.

Season with salt, freshly ground black pepper, paprika, garlic powder, and onion powder. Add the tomato sauce and a squeeze of lime juice if using. Mix well and cook for 2 more minutes to let the flavors blend.

3. Place a large tortilla on a flat surface. Add some of the chicken filling in the center, then layer on melted nacho cheese, and Doritos or a tostada shell.

4. Add diced tomatoes, shredded lettuce, and shredded mozzarella.

5. Place a smaller tortilla on top and fold the edges of the large tortilla inward, covering the filling tightly in the classic Crunchwrap style.

Place the wrap folded side down in a pan and toast on medium heat until golden and crunchy. Flip and toast the other side. Serve warm and enjoy.