Chicken Crunchwrap Supreme (With Barbecue Sauce)
This recipe makes Taco Bell Crunchwrap Supreme easy to make at home! It has all the goodness of the original but we make it with savory chicken instead. The perfect weeknight dinner!
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INGREDIENTS
- 1-2 chicken breasts, cut into strips or cubes
- 1-2 tablespoons cooking oil
Crunchwrap
- ½ onion, red or yellow
- 2 avocado, mashed
- 1 tablespoon fresh lemon , or lime juice
- ½ teaspoon garlic powder
- salt and black pepper, to taste
- 1 cup lettuce
- ¼ cup canned corn, drained
- 1 medium tomato, diced
- 2 tablespoons jalapenos, diced
- 2 tablespoons barbecue sauce
- a handful of corn Tortilla chips , or 2 tostada shells
- 2 large burrito size corn tortillas, or regular
- 2 mini size corn tortillas
- 4 tablespoon cheddar cheese, grated
More toppings:
- shredded cheese, or queso
- sour cream
- salsa
- cilantro
INSTRUCTIONS
- Cook the chicken. Heat oil over high heat in a medium skillet, add chicken strips and cook for a few minutes until they’re golden brown. Set aside.1-2 chicken breasts, 1-2 tablespoons cooking oil
- Make a quick guacamole. In a medium bowl, mash the avocados (I like to leave them chunky), add garlic powder and lemon juice, salt and pepper to taste. Mix everything well. Set aside.2 avocado, 1 tablespoon fresh lemon, ½ teaspoon garlic powder, salt and black pepper
- Assemble the crunch wraps. Lay a large tortilla on a flat surface. Add the chicken, barbecue sauce, cheese (if you're using it), and a layer of tortilla chips or small tostada shells.2 tablespoons barbecue sauce, a handful of corn Tortilla chips, 4 tablespoon cheddar cheese, 2 large burrito size corn tortillas
- Add veggies: onion, tomatoes, lettuce, jalapenos, and corn. Top with homemade guacamole.½ onion, ¼ cup canned corn, 1 medium tomato, 2 tablespoons jalapenos, 1 cup lettuce
- Fold the crunch wraps. Place a small cutout or mini tortilla on top and fold the edges over it. This gives you a bit more space for filling.2 mini size corn tortillas
- Warm the wraps. Put the wraps on a nonstick pan with a little oil over low-medium heat. Cook for a few minutes, then flip until each side is firm, crunchy, and golden brown. Cut and serve!
NOTES
- This recipe makes 2 crunch wraps which is enough for 3-4 servings.
- To Store. Place the crunch wrap in an airtight container or wrap it tightly in aluminum foil. Store in the fridge for up to 2-3 days.
- To Freeze. For best quality, consume frozen wraps within 1-2 months only. Make sure to wrap them tightly and place them in freezer bags to prevent freezer burns.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 410kcalCarbohydrates: 26gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 51mgSodium: 409mgPotassium: 989mgFiber: 9gSugar: 6gVitamin A: 5050IUVitamin C: 36mgCalcium: 175mgIron: 2mg
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