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Chicken Crunch Wrap Supreme

Chicken Crunch Wrap Supreme cut in half and placed on marble countertop

Chick­en Crunch Wrap Supreme grilled sand­wich­es are crispy, crunchy, cheesy chick­en deli­cious­ness! Think savory, spicy and creamy fill­ings, plus, fresh veg­gies that are so easy to cus­tomize and change up to fit your fam­i­ly’s per­son­al pref­er­ences. I’m get­ting hun­gry think­ing about it! lol

Plus, you can make four crunch wraps at home, faster than you can make it through a dri­ve-thru. That means not only will you save a ton of mon­ey, but din­ner will be made with your favorite fresh ingre­di­ents. Win­ner! Win­ner! Chick­en Din­ner. It’s no joke!

What You’ll Need to Make a Chicken Crunch Wrap Supreme

  • bur­ri­to-size flour tor­tillas: You real­ly do want this largest size. No sub­sti­tu­tions, here. That way it will fold up and over the tosta­da shell with­out leav­ing holes that could leak.
  • tosta­da shells: Fried (or some­times baked) corn tor­tillas. Tosta­da shells are very crisp and they are the CRUNCH in your crunch wrap. I buy them pre-made right next to all the oth­er tor­tillas in my gro­cery store. Quick and easy is what I’m going for, here, but you could def­i­nite­ly buy your own 6‑inch corn tor­tillas and fry or bake them up to make tosta­da shells.
  • pre-cooked chick­en: I batch cook chick­en breasts and keep them in the fridge and freez­er for recipes just like this one. You could def­i­nite­ly get away with using any left­over chick­en or even rotis­serie chick­en. This recipe is per­fect­ly suit­ed to sub­sti­tu­tions and your per­son­al creativity.
  • black beans: Be sure to rinse and drain the beans, so they don’t add mois­ture to the wrap. There will be a few beans left­over to toss in a sal­ad or rice bowl, later.
  • sour cream
  • taco sea­son­ing: Use what­ev­er you have and love. I use my home­made taco sea­son­ing.
  • let­tuce: You only need about 4 Table­spoons chopped thin. I used Romaine. Use what­ev­er greens you have on hand. 
  • toma­toes: Dice up cher­ry toma­toes or a whole toma­to. Sub­sti­tute chunky sal­sa or even pica de gal­lo if that’s your hap­py place. You’ll need 4 Tablespoons.
  • green onions: just two, thin­ly sliced
  • gua­camole: Again, this com­plete­ly a per­son­al pref­er­ence. Buy it at the store or make your own. We love my home­made gua­camole, so that’s what I use. The gua­camole will also act as a “glue” to help hold the crunch wrap togeth­er. If you sub­sti­tute anoth­er top­ping, here, keep that in mind.
Chicken Crunch wrap supreme cut in half and resting on a marble counter

The Recipe and Putting It all Together

For a com­plete, how-to pic­ture tuto­r­i­al of assem­bling a Chick­en Crunch Wrap Supreme, scroll past the sim­ple recipe and check out the steps.

As I said, this recipe should be a “start­ing point” for you. It’s beg­ging to be cus­tomized to the indi­vid­ual who’ll be enjoy­ing it and the ingre­di­ents you have left­over or in the fridge. Use your imag­i­na­tion and make it your own.

Enjoy my friend!

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Chicken Crunch wrap supreme cut in half and resting on a marble counter

Chicken Crunch Wrap Supreme | Easy & Delish


  • Author: Glen­da Embree
  • Prep Time: 15 min­utes
  • Cook Time: 5 min­utes
  • Total Time: 20 min­utes
  • Yield: 4 crunch­wraps 1x

Description

No need for fast food when you can make it quick­ly and deli­cious­ly at home!  Crispy, crunchy exte­ri­or and fla­vor­ful, savory fill­ing.  Crunch Wraps are so ver­sa­tile and the fill­ing can be changed up to use what you have on hand. 


Ingredients

Scale
  • 5 bur­ri­to-size flour tortillas
  • 4 corn tosta­da shells
  • 1 large chick­en breast, cooked and diced or shredded
  • 1 (14.5 oz) can black beans, drained
  • 1 ⅓ cups Mon­terey Jack cheese, shred­ded (any cheese you love)
  • ½ cup sour cream
  • 2 tea­spoons taco sea­son­ing (any brand, I used my home­made)
  • 4 Table­spoons shred­ded lettuce
  • 4 Table­spoons diced tomatoes
  • 2 green onions, thin­ly sliced
  • ½ cup gua­camole (any brand, I used my home­made)

Instructions

  1. Warm the flour tor­tillas in a stack in the microwave at full pow­er for 20 sec­onds.  You want them soft and flex­i­ble, so they’re easy to work with.  Lay four tor­tillas out on the counter, assem­bly line style.
  2. Add ⅓ cup diced chick­en to the cen­ter of each flour tortilla.
  3. Over the chick­en, add 1–2 Table­spoons of black beans.
  4. Add a 2 Table­spoon dol­lop of sour cream over the beans and chicken.
  5. Sprin­kle ½ tea­spoon of taco sea­son­ing over the filling.
  6. Now cheese.  Add ⅓ cup of shred­ded cheese over the sour cream and taco seasoning.
  7. Press a tosta­da over the top of the fill­ing.  Press gen­tly, but firm­ly, to spread every­thing out to the edge of the tostada.
  8. Now, add 1 Table­spoon of shred­ded let­tuce on top.
  9. Next is 1 Table­spoon of chopped tomatoes.
  10. Top every­thing off with ½ a green onion, thin­ly sliced.
  11. Cov­er the top of each crunch wrap with 2 Table­spoons of guacamole.
  12. Cut the fifth flour tor­tilla into wedge-shaped quar­ters.  Lay one of the quar­ters on top of the gua­camole in each of the four crunch wraps you’re build­ing.  This tri­an­gle will help seal your crunch wrap and pre­vent fill­ing leakage.
  13. Begin fold­ing the edges of the large tor­tilla up and toward the cen­ter of the crunch wrap and over that quar­tered tor­tilla.  Work all the way around the crunch wrap, pleat­ing and fold­ing until the it is com­plete­ly closed.
  14. Heat avo­ca­do oil (or but­ter) in a skil­let.  When the oil is hot, place a crunch wrap, folds down in the hot skil­let.  Heat about 1 minute or until the bot­tom is crispy gold­en brown.  Flip the crunch wrap and brown the oth­er side.  I actu­al­ly press down on the crunch wrap as it’s cook­ing to be sure most of the sur­face stays in con­tact with the skillet.
  15. Remove from the skil­let and con­tin­ue by cook­ing the oth­er three crunch wraps. 
  16. Enjoy with your favorite sal­sa, que­so or sour cream for dip­ping if you want.  We eat them, just like a sandwich.

Notes

Real­ly make these deli­cious grilled sand­wich­es your own.  Add chopped olives, jalapeno, corn, cheese sauce, cilantro or any of your favorite taco top­pings.  Every­one can cus­tomize their own crunch wrap.

  • Cat­e­go­ry: Main Dish, Sand­wich, Chicken
  • Method: Stove Top
  • Cui­sine: Amer­i­can

Key­words: crunch­wrap, crunch wrap, chick­en, grilled, sandwich

How to Make a Chicken Crunch Wrap Supreme

Warm the flour tor­tillas in the microwave to make them soft and flex­i­ble. Lay them out on the counter. 

Chicken Crunch wrap supreme cut in half and resting on a marble counter

Enjoy, my friend! A quick and easy lunch or din­ner that the whole fam­i­ly will love! Have a won­der­ful­ly blessed week­end! Make loads of mem­o­ries with the peo­ple you love most!

More Quick and Easy Dinner Ideas

Creamy Chick­en Enchiladas

5‑Ingredient Enchi­la­da Casserole

Easy Deli­cious Baked Spaghetti

2 thoughts on “Chicken Crunch Wrap Supreme”

  1. Oh my good­ness these are incred­i­ble! Thank you for shar­ing the step-by-step images, makes it super easy to make these myself 🙂

    Reply

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