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chicken crunchwrap on a plate split in half showing crunch and cheese

Chicken Crunch Wraps

Easy homemade chicken crunchwraps with simple spices and melted cheese, inspired by Taco Bell. A fun Mexican-style dinner anyone can make.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 5 Servings

Ingredients
  

  • 400 g Chicken breast
  • ½ Green bell pepper
  • ½ Red bell pepper
  • 1 Medium Onion (I use yellow)
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 1 tsp Paprika Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 Tbsp Tomato Sauce
  • Squeeze Lime
  • 5 Large Flour Tortillas
  • 5 Small Flour Tortillas
  • 1 Diced Tomato
  • Lettuce (To taste)
  • Shredded Mozzarella (To taste)
  • Nacho Cheese Sauce (To taste)
  • Nacho Chips (Or tostada shells)

Instructions
 

  • 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 softened. Remove them from the pan and set aside.
    Sliced peppers and onion strips cooking in a pan with olive oil.
  • In the same pan, add the chopped chicken and cook until fully done. Once the chicken is cooked, return the vegetables to 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 come together.
    Chopped chicken cooking in a pan with peppers and onions.
  • Place a large tortilla on a flat surface. Add some of the chicken filling in the center, then top with melted nacho cheese and Doritos or a tostada shell.
    Large tortilla topped with chicken filling, nacho cheese, and Doritos.
  • Add diced tomatoes, shredded lettuce, and shredded mozzarella on top.
    Tortilla layered with diced tomatoes, shredded lettuce, and mozzarella.
  • Place a smaller tortilla over the filling, then 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.
    Crunchwrap folded with a smaller tortilla on top, then toasted in a pan until golden and crispy.

Notes

  • This recipe makes 4 to 5 wraps, depending on how much filling you use. 
  • Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Nutrition

Calories: 458kcalCarbohydrates: 46gProtein: 34gFat: 15g
Keyword chicken crunchwrap, crunchwrap supreme recipe
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