Chicken Crunchwrap Supreme

Chicken Crunchwrap Supreme recipe - Make your own everyone’s favorite Taco Bell Crunchwrap Supreme at home, with a few easy steps to follow.

This is a Chicken Crunchwrap version instead of the traditional Taco meat. This wrap is huge and is loaded with everything you want in a perfect Crunchwrap Supreme.

This recipe has been updated on 11th of Feb 2021.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

The recipe itself is actually a copycat and my take on the notorious Taco Bell Crunchwrap Supreme. I love to change things and create different flavors each time.

Either it's vegetarian with beans/rice, or mushrooms/spinach instead of meat / or ground beef instead of chicken with tasty taco sauce.

I’ve combined all my favorite ingredients that I love to enjoy, wrapped it up in a HUGE burrito size tortilla, and pan-fried until it’s crispy on the outside and gooey-delicious on the inside. What a great breakfast Crunchwrap to enjoy? Ohh so good!

Tired of chicken? Try the beef version instead - Homemade Crunchwrap Supreme or go for an easier and lighter crunchy Tostadas.

Tips

• Tortillas - find the largest size tortillas that there are, burrito size or similar. Smaller sizes won't work for this amount of ingredients they will be small and will break apart.

• Cheese - best for this recipe are: shredded sharp cheddar, Monterey jack, Colby or mix, and ofcourse Queso! Feel free to swap BBQ sauce to Queso for more creamy taste.

• Chicken - ground chicken, shredded chicken, rotisserie chicken will aslo work in this recipe. For more meaty and beef option try my Homemade Crunchwrap Supreme recipe. Or you can also add crispy bacon with the chicken layer to add even more crunchy texture and flavor.

• Like it hot? Drizzle my homemade Buffalo sauce on top! And serve with Homemade Gluten Free Tater Tots!

Instructions

•  In a medium skillet heat up oil over high heat and add chicken strips. Cook for few minutes until they’ve become golden brown. Set aside.

Next, mash avocado until smooth or prepare guacamole. Set aside.

• To assemble crunchwrap: Lay a large tortilla on a flat surface. Layer: chicken, barbecue sauce (cheese if using) and add a layer of tortilla chips or small tostadas (I used homemade small tortillas fried in vegetable oil). Next start layering veggies like onion, tomatoes, lettuce, jalapenos, corn and finish with mashed avocado. 

• Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store, but you can also cut these out of a larger tortilla) on top and fold edges over that. This should buy you a little extra space for filling.

• Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! 

I hope you'll enjoy this Chicken Crunchwrap recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

Thank you,

Julia

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Chicken Crunchwrap Supreme

Make your own everyone’s favorite Taco Bell Crunchwrap Supreme at home, with few easy steps to follow. This is a Chicken Crunchwrap version instead of the traditional Taco meat. This wrap is huge and is loaded with everything you want in a perfect Crunchwrap.

5 from 6 votes

Print Pin

Author: Julia | The Yummy Bowl

Course: Appetizer, lunch

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 portions

INGREDIENTS

• 1-2 Chicken breasts strips

Crunchwrap

• ½ onion red or yellow
• 2 avocado mashed
• 1 tablespoon fresh lemon or lime juice
• ½ teaspoon garlic powder
• salt and pepper to taste
• 1 cup lettuce
• 1 medium Tomato diced
• 2 tablespoon Jalapenos diced
• 2 tablespoon Barbecue or your favorite sauce
• A handful of corn Tortilla chips or 2 tostadas or regular
• 2 Large burrito size corn tortillas or regular
• 2 mini size corn tortillas or regular
• 4 tablespoon cheddar cheese grated

More toppings:

• Cheese or nacho cheese
• Sour cream
• Salsa
• Cilantro

INSTRUCTIONS

• In a medium skillet heat up oil over high heat and add chicken strips. Cook for few minutes until they’ve become golden brown. Set aside.
• In a medium bowl, mash the avocados (I like to leave them chunky), add garlic powder and lemon juice (salt and pepper to taste), and mix everything well. Set aside.
• Crunchwrap Assembly. Lay a large tortilla on a flat surface. Layer: chicken, barbecue sauce (cheese if using) and add a layer of tortilla chips or small tostadas. Next start layering veggies like onion, tomatoes, lettuce, jalapenos, corn and finish with mashed avocado.
• Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that. This should buy you a little extra space for filling.
• Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

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NOTES

• If you’re using smaller tortillas and not the huge burrito ones try not to overload the wraps with too many ingredients as the wraps can easily break, especially while moving them.
• If using sauce, put a layer of it somewhere in the middle or simply drizzle over ingredients (but not in the bottom). This will ensure that the tortilla won’t soak in the sauce for too long and avoid breaking.
• The wrap is quite big, you may want to cut it into 4 pieces to start with 🙂

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)