• 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 and the leftover seasonings. 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.