Chicken Crunchwrap Supreme (Copycat Taco Bell Recipe)
Next time you get a craving for your favorite fast food, skip the drive-thru line and make these homemade Chicken Crunchwrap Supremes! They're not only fresher than the fast food option - they're way tastier, too.
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 boneless, skinless chicken breast
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!
Video
Notes
Storage: Chicken Crunchwraps are best served right after assembling and cooking, because they will get soggy in the fridge. However, you can store them wrapped tightly in foil, and refrigerated up to 1 day.