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 the real thing without any guilt! Packed with guacamole, red onions, and tomatoes, every bite is fresh and delicious. Skip the drive-thru line and make these healthy homemade chicken crunchwrap supremes for dinner!
These chicken crunchwrap supremes are easy to assemble and impossible to resist. They’re made with mouthwatering ingredients like shredded chicken, guacamole, and queso blanco. I challenge you to only eat one!
What’s in This Chicken Crunchwrap Supreme Recipe?
- Tortillas: Any type of tortilla will work, but it needs to be burrito-sized to contain all that filling. I like flour tortillas because they’re easier to shape.
- Chicken: I cooked up and shredded some boneless, skinless chicken breasts, but store-bought rotisserie chicken also works well!
- Queso Blanco: I used the jarred dip-style queso blanco, not the soft cheese. Either will work, but I like the creaminess of the queso dip best.
- Sour Cream: Adds tanginess and creaminess to the wraps.
- Tostada Shells: Add a nice crunch in the middle.
- Tomatoes: Add freshness and juiciness.
- Red Onion: Adds a bit of bite!
- Guacamole: Enhances the creaminess of these wraps and helps glue everything together.
- Cheese: Monterey jack cheese makes these wraps gooey and cheesy! You could also use Mexican blend or cheddar if you prefer.
Make It Spicy
The easiest and most delicious way to turn up the heat with a chicken crunchwrap supreme is to add hot sauce! Any hot sauce will do the trick. Whether you douse the top with hot sauce or sprinkle into the middle while you’re assembling the crunchwrap, it’ll be nice and spicy.
Tossing some freshly chopped jalapeños in the middle of your crunchwrap is also a surefire way to heat things up!
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How to Store and Reheat
These chicken crunchwrap 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 crunchwraps in a hot pan for a few minutes on each side. It’ll warm up your leftovers, and preserve the original texture.
Notes and Tips
- Store-bought guacamole works just as well as homemade guacamole for this recipe. Once it’s smeared in the middle of the crunchwrap and cooked, you won’t be able to tell the difference.
- While queso blanco is my favorite in crunchwraps, yellow queso will also work in a pinch.
- Want to squeeze in more veggies? Shredded lettuce works perfectly! Just avoid adding too much so you can still easily fold the tortilla.
Top Reader Review
“My kids loved this recipe so much. So easy to make and fun.” -Reine Hage
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
- Next, 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)
- Enjoy!
Notes
More Mexican Chicken Recipes We Love
- Salsa Verde Chicken Casserole
- Homemade Chicken Enchiladas
- BBQ Chicken Nachos
- Copycat Chipotle Chicken Burritos
- Chicken Burrito Bowl
- …Browse all our Mexican chicken recipes!
You fail to say when you put the guacamole in in your instructions, yet the photo shows it with guac inside.
I apologize for the confusion! It goes in with the cheese!
My kids loved this recipe so much. So easy to make and fun.
I’m so glad it was a hit, Reine!