Go Back
–+ servings
Chicken Crunchwrap Supreme

Chicken Crunchwrap Supreme

Julia | The Yummy Bowl
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 Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, lunch
Cuisine American, Mexican
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!

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 :)

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!