Can’t decide between a hard or soft taco? Have them both with a chicken crunchwrap supreme.
Crunchwraps are a popular entree at Taco Bell but you can easily make them at home. We made homemade ground beef crunchwraps a couple of years ago. Now we wanted to try chicken crunchwrap supremes.
What is a Chicken Crunchwrap Supreme?
A crunchwrap is meat (or beans) with nacho cheese sauce topped with a tostada shell and then layered with lettuce, tomatoes, and sour cream. All this is wrapped in a large tortilla and cooked to hold it together. We used our favorite salsa chicken recipe for the meaty base.
Chicken Crunchwrap Supreme Ingredients
Two pounds of chicken cooked in a crockpot with one jar of salsa and one package of taco seasoning. After 6 hours on low, shred the chicken. It’s perfect for tacos, enchiladas, nachos, crunchwraps, or on its own.
Nacho Cheese Sauce
Canned or jarred nacho cheese sauce.
Flat, round crunchy taco shells found in the taco section of your local grocery store. You can also use tortilla chips or Doritos for the crunchy center.
Shredded crispy iceberg lettuce works best.
Ripe, red tomatoes cut into small pieces
Sour cream can be any brand. If you don’t like sour cream, it can be left off. You could also use Greek yogurt.
This is the hardest part of the recipe… finding a big enough tortilla. If you can’t find bigger than the burrito shells, tear part of one of those shells off to fill the middle. See the pictures below.
How to make Chicken Crunchwrap Supreme
First, you want to make the crockpot salsa chicken several hours before you plan to make your crunchwraps. Take 2 pounds of chicken breasts and put them in a crockpot with a whole jar of salsa and one packet of taco seasoning. Cook on low for at least 6 hours and then shred the chicken.
Keep in mind: If you use medium or hot salsa, the chicken will be spicy. Mild might be best when serving kids.
Lay your large tortilla out and fill a circle in the middle with the shredded chicken. The circle should be the size of a tostada. Place about two tablespoons of nacho cheese sauce spread out over the chicken. Place a tostada or some tortilla, Doritos, or other chips over the chicken and cheese mixture. Next, add the shredded lettuce, diced tomatoes, and some sour cream (optional) on top of the tostada.
Place a small skillet on the stovetop over medium heat. You do not need to spray the pan unless your pan sticks. Let it heat while you wrap the tortilla.
If your tortilla will not close around the center taco layers, you will need to break off a piece of tortilla and add it to the middle. See picture. To wrap, pull one piece of the large tortilla into the center. Hold it there and keep grabbing piece by piece and folding it towards the center. Once wrapped completely, put it in the pan, folded side down, and let it cook for about 30 seconds. This should seal the folds closed. Flip and cook the top side for another 30 seconds. If the wrap is coming apart, you can cook it for another 30 seconds, making sure not to burn it.
Serve on a plate, wrap half in a paper towel or foil, or just let your hands do the holding.
What else can I put in a Crunchwrap?
Protein Options: Ground beef, chicken, steak, black beans, refried beans, shrimp.
Fillings: Lettuce, tomato, avocado, salsa, pico, guacamole, shredded cheese, Mexican rice, refried beans, black beans, bell peppers, poblano peppers, jalapenos.
- Don’t overfill the layers or the tortilla will be hard to close.
- Cutting in half before serving may make it easier to eat. If serving kids, cutting in fourths may work best.
- Crunchwraps are filling on their own but you can also serve with beans, Mexican rice, corn cake, or other taco side dishes.
Check out our other quick dinner recipes!
Chicken Crunchwrap Supreme
Chicken Crunchwrap Supremes are a handheld crunchy and soft taco all-in-one.
- 2 lbs chicken breasts
- 1 jar salsa
- 1 pkt taco seasoning
- 6 ea large tortillas
- 6 ea tostadas
- 1 can nacho cheese sauce
- 3 cups shredded iceberg lettuce
- 2 cups chopped tomatoes
- 6-12 tbsp sour cream
To make the salsa chicken- Place 2 lbs chicken breasts, 1 jar of salsa, and 1 packet of taco seasoning in a crockpot on low for 6 hours. Once it's done cooking, shred the chicken.
Lay one of the large tortillas out and place some of the shredded salsa chicken in the middle. It should be a thin layer as wide as a tostada. Pour 2-3 tablespoons of nacho cheese sauce over the chicken. Next, layer a tostada shell over the chicken mixture. On top of the shell, layer the shredded lettuce, chopped tomatoes, and 2 tablespoons of sour cream.
Place a skillet over medium heat to start warming on the stovetop.
If your tortilla can wrap all the way to the center without a gap, you can skip this step. If not, you will need to tear off a piece of an extra tortilla to cover the center.
Gently pull one part of the tortilla to the center over all the middle layers. Holding that piece in the middle, grab another edge of the tortilla and pull it towards the center. Keep going around the outer circle until it is all wrapped up and the center is covered.
Place the wrapped side that you just worked on down into the warm skillet. Let cook for 30 seconds to seal the crunchwrap shut. After 30 seconds, flip and cook the other side for 30 seconds.
Cook remaining crunchwraps and serve.