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Chicken Crunchwrap Supreme

Chick­en Crunch­wrap Supreme grilled sand­wich­es are crispy, crunchy, cheesy chick­en deliciousness! 

Chicken Crunch wrap supreme cut in half and resting on a marble counter
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

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!

The Ingredients

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


Do I real­ly need bur­ri­to-size tor­tillas?

Yes. You def­i­nite­ly do need bur­ri­to-sized tor­tillas. No sub­sti­tu­tions, here, real­ly. Being able to get the oth­er ingre­di­ents in, espe­cial­ly the tosta­da, depends on the tor­tilla being large enough. You won’t be able to ful­ly fold the tor­tilla around the oth­er ingre­di­ents and seal up the crunch wrap with a small­er tortilla..

stack of flour tortillas on a folded brown kitchen towel
Is there a sub­sti­tute for tosta­da shells in a Chick­en Crunch Wrap Supreme?

The tosta­da IS the crunch in this recipe. I’ve nev­er tried using any­thing else. I guess in a pinch you could try a sin­gle lay­er of tor­tilla chips. Though I have absolute­ly no idea if it would work. I high­ly rec­om­mend buy­ing tostadas or mak­ing your own.

What Are Tostada Shells?

fried tostada shells

Fried (or some­times baked) whole 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.

Do I Have to Use Guacamole?

homemade guacamole in a white bowl

If you don’t have any, or don’t care for gua­camole, you can try sub­sti­tut­ing some­thing with a sim­i­lar tex­ture or consistency. 

The gua­camole is going to be used as the “glue” to hold the chick­en crunch wrap together. 

Now, that you have me think­ing about pos­si­ble sub­sti­tu­tions, I think I know what could work.

Home­made refried beans could be your answer. I have an easy slow cook­er recipe for the best refried beans you’ll ever eat. If you do use them, I hope you’ll come back and leave a com­ment to tell m how it worked out for you. 

Homemade Refried Beans

Options for Pre-Cooked Chicken Recipes

The chick­en in Chick­en Crunch Wrap Supremes needs to be pre-cooked. 

If you use any of my batch cook­ing chick­en recipes then you may already have pre-cooked chick­en in the fridge or freezer. 

If you don’t, then you can grab a rotis­serie chick­en for anoth­er quick and easy solution. 

Try these batch-cook­ing chick­en recipes for opti­mum results. (Click images or use links under image gallery.)

Taco Seasoning vs Southwest Seasoning?

If you buy com­mer­cial brands, it will vary from brand to brand. You’ll have to care­ful­ly read labels to know the ingre­di­ents you’re get­ting. But you can def­i­nite­ly count on them con­tain­ing fillers and anti-clump­ing agents.

If you’re using my sea­son­ing blend recipes for Home­made Taco Sea­son­ing and Home­made South­west Sea­son­ing then the dif­fer­ences are sim­ple to explain.

My taco sea­son­ing recipe is fair­ly mild when it comes to spici­ness. And, you’ll notice a nut­ty, cheesy under­tone that you don’t get in com­mer­cial brands. That’s from nutri­tion­al yeast. This is the best mild taco sea­son­ing I’ve ever eaten.

My South­west­ern sea­son­ing is much more spicy. I would say prob­a­bly medi­um. It’s smoky and herba­ceous and like the taco sea­son­ing has no added sug­ars or fillers. They are both gluten free.

How to Make a Chicken Crunch Wrap Supreme

When you first start think­ing about it, how to fold a crunch­wrap can seem a lit­tle intim­i­dat­ing. Luck­i­ly, it’s very simple. 

So, don’t over­think it. Just fol­low these sim­ple fold­ing instruc­tions and your home­made crunch wrap supreme will be done in no time.

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

Deliciously Customizable

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.

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! 

Enjoy, my friend!

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

Chicken Crunch Wrap Supreme

  • 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. 


Units 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 1/3 cups Mon­terey Jack cheese, shred­ded (any cheese you love)
  • 1/2 cup sour cream
  • 2 tea­spoons taco sea­son­ing or South­west­ern sea­son­ing (I use home­made.)
  • 4 Table­spoons shred­ded lettuce
  • 4 Table­spoons diced tomatoes
  • 2 green onions, thin­ly sliced
  • 1/2 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 1/3 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 1/2 tea­spoon of taco sea­son­ing over the filling.
  6. Now cheese.  Add 1/3 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 1/2 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

More Quick and Easy Dinner Ideas

Chicken Bacon Wrap

Here’s a beau­ti­ful and deli­cious wrap idea from Paula, at Call Me PMc, too. Give her yum­my Chick­en Bacon Wrap a try.

Creamy Chicken Enchiladas

5‑Ingredient Enchilada Casserole

Easy Delicious Baked Spaghetti

16 thoughts on “Chicken Crunchwrap Supreme”

  1. 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!

  2. Thank you so much for shar­ing this amaz­ing recipe! Will sure­ly have this again! It’s real­ly easy to make and it tast­ed so deli­cious! High­ly recommended!


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