Chicken Crunchwrap Supreme (Copycat Taco Bell Recipe)

4.75 from 16 votes

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 a homemade chicken crunchwrap supreme!

Prep Time10

Cook Time10

Total Time20

Course: lunch

Cuisine: Mexican

Servings: people

Calories: 824kcal

Author: Becky Hardin

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)

Video

Notes

*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.

**I cooked up and shredded some boneless, skinless chicken breasts, but store-bought rotisserie chicken also works well!

***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.

Tips:

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.

Make-Ahead: Build the Crunchwraps up to the folding stage, wrap in foil, and refrigerate for up to 12 hours. Skillet-sear just before serving.

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.

Nutrition