At my house, we love having fast food for dinner as a treat every once in a while. For a healthier option, I’ve been learning how to make our favorites from scratch, and this chicken crunchwrap supreme tastes just like real thing without any guilt! Packed with guacamole, red onions, and tomatoes, every bite is fresh and delicious. Skip the Taco Bell drive-thru line and make this healthy homemade chicken crunch wrap recipe for dinner instead!
Top Reader Review
My kids loved this recipe so much. So easy to make and fun.
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Taco Bell Crunchwrap Recipe
These homemade chicken crunchwrap supremes are easy to assemble and impossible to resist. Just like Taco Bell, I fill them with mouthwatering ingredients like shredded chicken, guacamole, and queso blanco. A tostada shell in the center gives it that signature crunch that you can really hear when you bite in. I challenge you to only eat one!
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Seal Your Crunchwrap Like a Pro
Before folding, lightly brush the inside edges of your tortilla (or the outside edges of the ripped tortilla) with a thin layer of sour cream or queso blanco. This acts like an edible “glue,” helping the tortilla stick to itself so your crunchwrap stays tightly sealed while cooking. It not only keeps fillings from spilling out but also creates a crisp, golden edge when seared in the skillet.
Chicken Crunchwrap Supreme (Copycat Taco Bell Recipe)
Ingredients
- 5 burrito-sized flour tortillas (*)
- 1 pound shredded cooked chicken (**)
- 1 cup queso blanco (***)
- ½ cup sour cream
- 4 tostada shells
- ½ cup diced tomatoes
- ½ cup diced red onion
- ½ cup guacamole
- 1 cup shredded Monterey Jack cheese
Instructions
- Take one of the flour tortillas and carefully rip it into quarters, set aside. You will use these pieces when assembling the Crunchwraps.5 burrito-sized flour tortillas
- Place a scoop of the shredded chicken in the middle of a whole flour tortilla, leaving plenty of room around the sides to fold the tortilla in.1 pound shredded cooked chicken
- Drizzle a little (or a lot) of the queso blanco over the chicken.1 cup queso blanco
- Spread a dollop of sour cream on the tostada shell before adding that on top of the chicken and queso.½ cup sour cream, 4 tostada shells
- Add some diced tomatoes, onions, guacamole, and shredded Monterey Jack cheese on top of the tostada shell.½ cup diced tomatoes, ½ cup diced red onion, 1 cup shredded Monterey Jack cheese, ½ cup guacamole
- Take one quarter of the ripped flour tortilla and place it over all of the toppings.
- Fold in the outer edges of the large tortilla, pleating the edges as you go.
- Carefully transfer to the skillet and cook over medium-low heat until lightly browned; then flip and cook the other side until browned.
- Repeat steps 2-8 for each of the remaining Crunchwraps, using one quarter of the ripped tortilla for each one (making 4 Crunchwraps total).
- Serve with your favorite toppings (more sour cream and guacamole, hot sauce, etc)
Notes
- If your tortillas are cracking easily when folded, try microwaving them for 15-20 seconds to soften them and make them more pliable.
- For a little extra flavor, toss the shredded chicken with a packet of taco seasoning.
- I used store-bought tostada shells, which are already crunchy. If you can’t find those, you can pan-fry some small corn tortillas instead.
- For extra crunch, you can brush the tostada shells lightly with oil and pop them under the broiler for 1-2 minutes before assembling.
- Want to squeeze in more veggies? Shredded lettuce works perfectly! Just avoid adding too much so you can still easily fold the tortilla.
- If you’re having trouble keeping your crunchwraps closed, brush the ripped tortilla piece with a thin layer of sour cream or queso around the edges. This will work as an adhesive.
- To get that flat look, press the wraps with a grill press or heavy skillet. This also helps them brown more evenly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Chicken Crunchwrap Supreme Step by Step
Prep: Gather up everything you need to make these chicken crunchwraps. Take one of the 5 flour tortillas and carefully rip it into quarters, set aside. You will use these pieces when assembling the Crunchwraps.
Add the Chicken and Queso: Place ¼ pound of shredded chicken in the middle of 1 whole flour tortilla, leaving plenty of room around the sides to fold the tortilla in. Drizzle ¼ cup of queso blanco on top.
Add the Tostada: Spread 2 tablespoons of sour cream on 1 tostada shell before adding that on top of the chicken and queso. For extra crisp, you can broil the tostada shells for 1-2 minutes before coating them.
Layer the Wrap: Add 2 tablespoons of diced tomatoes, 2 tablespoons of diced red onions, 2 tablespoons of guacamole, and ¼ cup of shredded Monterey Jack cheese on top of the tostada shell.
Fold the Wrap: Take one-quarter of the ripped flour tortilla and place it over all of the toppings. Fold in the outer edges of the large tortilla, pleating the edges as you go to cover the ripped tortilla in the middle. If you’re having trouble sealing the wrap, brush a little sour cream or queso on the ripped tortilla around the edges to act as glue.
Cook the Wraps: Carefully transfer to the skillet and cook, seam-side-down, over medium-low heat until lightly browned. I like to press with a grill press or heavy skillet so they turn out nice and flat. Flip and cook the other side until browned. Repeat the stuffing steps for the remaining Crunchwraps, using one-quarter of the ripped tortilla for each one (making 4 Crunchwraps total). Serve with your favorite toppings (more sour cream and guacamole, hot sauce, etc)
How to Store, Freeze, and Reheat
These chicken crunch wrap supremes are best enjoyed fresh to preserve their crispy texture; however, they will keep overnight in the refrigerator. You can also wrap them individually in plastic wrap and aluminum foil to freeze for up to 3 months.
When you’re ready to eat one, I recommend skipping the microwave! They’re bound to lose their desirable crispy texture in there. Instead, sear the wraps in a hot pan for a few minutes on each side. It’ll warm up your leftovers, and preserve the original texture.
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