Home » Lunch Recipes

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Crunch wrap supreme cut in half and resting on a marble counter

Chicken Crunch Wrap Supreme | Easy & Delish

  • Author: Glen­da Embree
  • Total Time: 20 min­utes
  • Yield: 4 crunch­wraps 1x


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. 


  • 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)


  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.


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.

  • Prep Time: 15 min­utes
  • Cook Time: 5 min­utes
  • 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

11 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 🙂

  2. This is my favorite thing to order when I go to Taco Bell and now I can save my mon­ey and make an even bet­ter one at home!

    • Saman­tha, yay! I was so excit­ed to see how easy it was to make them at home. It opens the door to so many dif­fer­ent fla­vor com­bi­na­tions. Thanks for stp­ping by. I hope you love the crunch wraps!

  3. This is so deli­cious and real­ly easy to make, fam real­ly loves it! Will sure­ly make this again, thanks a lot for shar­ing your amaz­ing recipe! High­ly recommended!


Leave a Comment

Recipe rating