Description
These Chicken Crunch Wrap Supremes are a delicious and crispy handheld meal, featuring seasoned shredded chicken, sautéed peppers and onions, refried beans, and fresh toppings all wrapped in a toasted tortilla shell with a crunchy tostada center. Perfect for a satisfying lunch or dinner, they combine Tex-Mex flavors with a crispy texture in just 30 minutes.
Ingredients
Chicken and Seasoning
- 0.75-1 lb chicken breasts
- ½ tsp cumin
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp chipotle powder
- ½ tsp olive oil
Vegetables and Mix-ins
- 1 small red bell pepper
- ¼ cup onion, chopped
- 1 small jalapeño, chopped
- 2 Tbsp tomato paste
- ½ cup salsa (mild or medium)
Tortillas and Shells
- 4-6 large burrito-sized tortillas
- 4-6 tostadas (crispy corn tortilla shells)
- 4-6 fajita or taco-sized tortillas
Toppings and Extras
- ¼ cup shredded cheese (cheddar or Mexican blend)
- 2 Tbsp chopped cilantro
- ½ cup romaine lettuce, chopped
- ½ cup tomatoes, diced
- 1 cup low fat refried beans
- ¼ cup sour cream
Instructions
- Prepare and Season Chicken: Cut chicken breasts in half if large. Whisk together cumin, salt, garlic powder, paprika, and chipotle powder. Rub chicken with half of this seasoning blend.
- Cook Chicken: Heat ½ tsp olive oil in a heavy-bottomed skillet over medium-high heat. Add seasoned chicken and cook about 8-10 minutes on each side until internal temperature reaches 165ºF. Remove and let rest 5 minutes.
- Shred Chicken: Once rested, shred chicken using a stand mixer or hand mixer, or cube into small pieces if preferred.
- Sauté Vegetables: Add the remaining ½ tsp olive oil to the skillet. Sauté chopped bell pepper, onion, garlic, and jalapeño with the leftover seasoning blend for about 3 minutes until softened.
- Combine Chicken and Sauce: Stir in shredded chicken, tomato paste, and salsa into the sautéed vegetables. Cook until well incorporated and heated through.
- Build Crunch Wrap: Lay a large burrito-sized tortilla flat. Spread a scoop of refried beans. Place a tostada on top, followed by the chicken mixture, shredded cheese, chopped lettuce, diced tomatoes, cilantro, and sour cream. Layer a smaller fajita-sized tortilla on top.
- Fold Edges: Fold the excess edges of the large tortilla inward around the tostada to enclose all fillings, creating a sealed wrap.
- Toast the Crunch Wrap: Heat a clean pan over medium heat and lightly spray with oil. Place the crunch wrap seam-side down to seal and cook 2-3 minutes until browned.
- Flip and Finish Toasting: Flip the crunch wrap and toast the other side another 3 minutes until golden and crisp.
- Serve: Repeat with remaining ingredients. Serve warm with avocado, extra salsa, or guacamole if desired.
Notes
- Use fresh chicken breasts for best flavor; boneless, skinless recommended.
- Salsa can be mild or spicy depending on preference.
- For extra crispiness, press down lightly on crunch wraps while cooking.
- Optional toppings like guacamole or hot sauce enhance flavor.
- Ensure chicken reaches internal temp of 165ºF for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
