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Chicken Crunch Wrap Supreme Recipe

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4.1 from 13 reviews

Chicken Crunch Wrap Supreme is a deliciously crispy and cheesy Mexican-inspired wrap featuring tender seasoned chicken, black beans, Monterey Jack cheese, fresh vegetables, and creamy guacamole, all wrapped in a toasted flour tortilla with a crunchy tostada shell center. Perfect for a quick and satisfying meal in just 20 minutes.

Ingredients

Main Ingredients

  • 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
  • 1/2 cup sour cream
  • 2 teaspoons taco seasoning or Southwestern seasoning
  • 4 Tablespoons shredded lettuce
  • 4 Tablespoons diced tomatoes
  • 2 green onions, thinly sliced
  • 1/2 cup guacamole
  • Avocado oil or butter (for cooking)

Instructions

  1. Warm Tortillas: Warm the stack of flour tortillas in the microwave at full power for 20 seconds until soft and flexible. Lay four tortillas out on the counter for assembly.
  2. Add Chicken: Place about 1/3 cup of diced or shredded cooked chicken in the center of each of the four tortillas.
  3. Add Black Beans: Spoon 1-2 tablespoons of drained black beans over the chicken on each tortilla.
  4. Add Sour Cream and Seasoning: Top the beans and chicken with a 2 tablespoon dollop of sour cream, then sprinkle 1/2 teaspoon of taco seasoning over each portion.
  5. Add Cheese: Sprinkle approximately 1/3 cup of shredded Monterey Jack cheese over the sour cream and seasoning.
  6. Place Tostada Shell: Press one corn tostada shell over the filling, pressing gently but firmly to spread the filling evenly to the edges.
  7. Add Fresh Veggies: Add 1 tablespoon shredded lettuce, 1 tablespoon diced tomatoes, and 1/2 of a thinly sliced green onion on top of each tostada.
  8. Add Guacamole: Spoon 2 tablespoons of guacamole over the fresh veggies on each wrap.
  9. Seal with Tortilla Quarter: Cut the fifth flour tortilla into wedge-shaped quarters. Place one quarter on top of the guacamole on each crunch wrap to help seal the wrap and prevent filling leakage.
  10. Fold Edges: Fold the edges of the large flour tortilla towards the center over the quartered tortilla, pleating and folding around until completely closed.
  11. Cook Crunch Wraps: Heat avocado oil or butter in a skillet over medium heat. Place each crunch wrap fold-side down in the hot skillet and cook about 1 minute or until the bottom is golden and crispy. Flip and brown the other side, pressing down lightly to keep contact with the skillet. Repeat for all four wraps.
  12. Serve and Enjoy: Remove from the skillet and serve immediately with your favorite salsa, queso, or sour cream for dipping.

Notes

  • Use any cheese you prefer in place of Monterey Jack if desired.
  • To save time, use pre-cooked or rotisserie chicken.
  • Customize the seasoning according to your spice preference.
  • If you don’t have tostada shells, you can use baked tortilla chips or omit them for a softer texture.
  • Pressing the crunch wraps in the skillet helps achieve an even crispiness.

Find it online: https://bitezly.com/chicken-crunch-wrap-supreme-recipe/