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Chicken Crunch Wrap Supremes are the ultimate FUN dinner or lunch. Flavorful, loaded with veggies and shredded, flavorful chicken in every bite. Much healthier than the popular takeout.
Table of Contents
Why Make These Chicken Crunch Wrap Supremes
When it comes to fast food delights that pack a punch of flavor, the Chicken Crunch Wrap Supreme is a standout favorite. Whether you’re a fan of crispy chicken, fresh vegetables, or mouthwatering sauces, this beloved dish has it all.
These are easy to make! and way more affordable than the popular fast food version. Plus they are way are filling with wholesome ingredients.
These crunch wraps are customizable. If you don’t like something, you can skip it or add in extra veggies for more fiber. The options are endless. If you want a vegetarian option, try my Black Bean Crunch Wrap Supreme.
Its unique hexagonal shape makes it easy to hold and enjoy while you’re on the move, whether you’re headed to work, running errands, or embarking on a road trip. It’s a portable meal that doesn’t compromise on taste or quality.
Ingredients Needed
Chicken. Boneless skinless chicken breasts are my go-to for this recipe. If you are short on time you can use rotisserie chicken, just cut the seasonings in half and skip the salt!
Tortillas. You will need large burrito sized tortillas and small fajita sized tortillas to help close the gap in the center.
Salsa. I like to go for a smoky salsa with chipotle flavors in it but you can use any salsa you enjoy.
Seasonings. Cumin, paprika, salt, garlic powder, chili, chipotle powder
Refried Beans. You can use any type of beans, you can also make this healthier by using pinto beans and just smashing them with a fork.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Chicken. You can use chicken breasts as well. Or use rotisserie chicken to cut back on time for cooking. Please be sure to skip the salt and cut the seasonings down to 1/4 tsp since rotisserie has so much salt and flavor already.
Refried Beans. If you want to make it healthier, use black beans or pinto, just use a fork to smash them down if you.
Sour Cream. Use plain greek yogurt in place of the sour cream for a higher protein option. You can also use plant based sour cream to make this dairy free.
Salsa. Enchilada or hot sauce sauce will also work well.
Steps To Make This Recipe
Step One. Cut the chicken breasts in half if they are large. Whisk seasoning together. In a heavy bottomed skillet, heat oil on medium/high heat. Rub chicken with half of the seasoning blend, add to skillet. Cook chicken for about 8-10 minutes each side until cooked through. 165º internal temp (image 1).
Step Two -Three. Once chicken in cooked through let it rest for 5 minutes, add to a stand mixer or use a hand mixer and shred the chicken. You can also cube it into small bites if preferred (image 2-3).
Step Four-Five. In the same skillet add 1/2 tsp oil back to the skillet. Add peppers, onions and garlic. Sauté for about 3 minutes. Add in shredded chicken, tomato paste and salsa (image 4-6).
Build The Crunch Wraps!
Step Six -Ten. Once the salsa and chicken is incorporated well together, build the crunch wraps.
Start with laying the large burrito size tortilla on a cutting board. Add a scoop of beans mixture, add the tostada, then the chicken mix, cheese optional toppings if using (lettuce/tomatoes) sour cream. Layer the small fajita tortilla over it and begin to fold the excess burrito in all around the tostada (images 6-10)
Step Eleven. Grab a clean pan, I like to place an empty bowl or plate over the folded crunch wrap while I heat the clean pan. Spritz it with oil, add the crunch wrap supreme to the pan with the folded side down first. This will seal it closed.
Step Twelve. Let the crunch wrap cook for about 2-3 minutes on medium heat until the bottoms are browned and it’s sealed up. Flip the crunch wrap and toast the other side for another 3 minutes or until it’s browned.
Repeat the above until you have all your crunch wraps made. Top with optional toppings and enjoy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet/air fryer or oven.
Recipe FAQs
Yes, you can cook the chicken mix a day or two before and then assemble when ready to eat.
Yes, reheat your crunch wrap by popping in the air fryer on 350º for 4 minutes or microwave them, they wont be as crunchy in the microwave.
Crunch Wrap Tips
Choose the right tortilla size:
- Use large flour tortillas that are big enough to wrap all the fillings without tearing. Standard-sized tortillas may not be large enough.
Don’t overstuff the crunch wrap.
- If you overstuff the wrap it can rip or fall apart. Be sure to take it easy when stuffing until you have the technique down well.
Customize the wrap to your liking.
- Make it spicer with hot salsa and extra jalapeño you can also add avocado or ranch dressing to cream it up a bit. Feel free to swap out any veggies or add in any extra to the chicken mix
Recipe Pairings
These crunch wraps are great on their own but they pair wonderfully with my Chili Onion Crunch for extra spice and crunch, or you can pair it with my Roasted Red Pepper Kale Salad.
Other Easy Meals To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Chicken Crunch Wrap Supremes
Equipment
- sharp knife
- skillet
Ingredients
Chicken
- .75-1 lb chicken breasts, *see notes
- ½ tsp cumin
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp chipotle powder
- ½ tsp olive oil
- 1 small red bell pepper
- ¼ cup onion, chopped
- 1 small Jalapeño, chopped
- 2 Tbsp tomato paste
- ½ cup salsa, *see notes
Crunch Wrap Supreme
- 4-6 tortillas, burrito/large sized
- 4-6 toastadas
- 4-6 fajita or taco sized tortillas
- ¼ cup shredded cheese
Optional add -ins
- 2 Tbsp chopped cilantro
- ½ cup romaine lettuce, chopped
- ½ cup tomatoes, diced
- 1 cup low fat refried beans
- ¼ cup sour cream
Instructions
- Cut the chicken breasts in half if they are large. Whisk seasoning together. In a heavy bottomed skillet, heat oil on medium/high heat. Rub chicken with half of the seasoning blend, add to skillet. Cook chicken for about 8-10 minutes each side until cooked through. 165º internal temp.
- Once chicken in cooked through let it rest for 5 minutes, add to a stand mixer or use a hand mixer and shred the chicken. You can also cube it into small bites if preferred.
- In the same skillet add 1/2 tsp oil back to the skillet. Add peppers, onions and garlic. Sauté for about 3 minutes. Add in shredded chicken, tomato paste and salsa.
- Once the salsa and chicken is incorporated well together, build the crunch wraps!
Building The Crunch Wrap
- Start with laying the large burrito size tortilla on a cutting board. Add a scoop of beans mixture, add the tostada, then the chicken mix,cheese optional toppings if using (lettuce/tomatoes) sour cream. Layer the small fajita tortilla over it and begin to fold the excess burrito in all around the tostada.
- Grab a clean pan, I like to place an empty bowl or plate over the folded crunch wrap while I heat the clean pan. Sprit it with oil, add the crunch wrap supreme to the pan with the folded side down first. This will seal it closed.
- Let the crunch wrap cook for about 2-3 minutes on medium heat until the bottoms are browned and it's sealed up. Flip the crunch wrap and toast the other side for another 3 minutes or until it's browned.
- Repeat the above until you have all your crunch wraps made. Pair with avocado, extra salsa or guac if preferred.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
