These Chicken Crunch Wraps are a Taco Bell Copycat recipe and are loaded with layers of flavor! These are a great weeknight dinner that the whole family will love and they are ready to eat in just 30 minutes.
If you're a fan of the Taco Bell Crunch Wrap Supreme, I promise you're going to want to make these immediately. These taste even better than the fast food version and they were a huge hit with my family.
I paired these with Tortilla Chips and my Chunky Guacamole recipe and everything got devoured!
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Why You'll Love This Recipe:
- Better than the Original. Let's face it, sometimes fast food doesn't feel very fresh. This Crunch Wrap comes right off the skillet for us to enjoy.
- Healthier. While I wouldn't consider this to be an incredibly healthy dinner, I've swapped out the nacho cheese for cheddar cheese and we're using butter and olive oil for frying versus seed oils.
- Big on Crunch. I love experimenting with textures and this one is big on that. We've got a crunchy taco shell in between layers of melted cheese, marinated chicken and fresh, crunchy lettuce.
- Quick and Easy. Ready in just 30 minutes with super simple instructions!
For more Mexican Inspired Recipes, try these Crispy Ground Beef Tacos, Rice Cooker Mexican Rice, Elote Dip and Street Corn Chicken Rice Bowls.
Ingredients:
Tortillas: We have a lot of tortillas for this recipe. We need large or extra large burrito flour shells, taco sized flour shells, and corn tortillas or tostadas for the crispy bite inside.
Taco Seasoning: You can use your favorite store bought brand or try my homemade Chicken Taco Seasoning.
Tomatoes: I like to use Roma tomatoes for their crisp exterior. Remove all the seeds before dicing for the best taste.
*For the full recipe ingredients and quantities visit the recipe card below.
Substitutions and Variations:
- Usually tostadas are used for the crispy inside shell, but my grocery store didn't carry them. The crunchy corn shells broken in half and shaped like a circle works well too.
- The Chicken Breast can be substituted with chicken thighs, but they will be chewier because of the fat content.
- Feel free to use nacho cheese or a Mexican cheese blend in place of the Cheddar Cheese.
If you love Crunch Wraps, you'll love the flavors in these Crispy Chicken Tacos, Crock Pot Birria Tacos, McDonalds Snack Wrap Recipe, and Southwest Chicken Salad.
How to Make Chicken Crunch Wraps:
Step 1: Trim and pat dry the Chicken Breast. Slice the chicken into 1 inch pieces. Add into a bowl. Sprinkle in salt, pepper, taco seasoning, 1 tablespoon olive oil, and fresh lime juice. Use a spoon or your hands to coat the chicken in the mixture. Allow to marinate in bowl at room temperature for 5 minutes.
Step 2: In a large skillet over medium low heat, add in remaining 1 tablespoon olive oil. Allow to heat up, then add in the chicken pieces in an even layer, not overlapping. Cook for 3 minutes, then flip and cook for another 2-4 minutes until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
Step 3: To assemble the crunch wraps, lay out the big burrito tortilla and sprinkle ¼ of the cheese into the center, then top with ¼ of the chicken. Top with a tostada or break a corn shell in half and shape into a circle. Spread or squirt over the sour cream, then top with lettuce and tomato. Lastly, add on the taco sized flour tortilla. Repeat with remaining 3 crunch wraps. Note: Don't try and fold them until the skillet is hot and ready and we will do one at a time.
Step 4: Heat a skillet to medium low heat with 1 tablespoon of butter. Let the butter melt for a few minutes. To fold the Crunch Wraps, grab a piece of the burrito shell from the bottom and bring it up around the top taco shell. Work your way around the top shell until it's completely sealed. Now for the only tricky part: Take a large spatula and place it over the top of the crunch wrap. Flip it over and gently add it into the pan folded side down, then pull the spatula out carefully trying not to unwrap the edges. Note: You want to fry the folded portion first so it doesn't unwrap. Cook for 1-2 minutes until golden brown, then flip and cook the other side. Transfer to a cutting board and repeat with the next one, adding 1 tablespoon to the skillet with each crunch wrap.
Step 5: Slice them in half before serving. Serve with extra sour cream and enjoy!
Expert Tips:
- Try to get all of the ingredients really centered in the burrito for easy folding.
- Don't try and fold up the crunch wraps until right before the skillet is hot and ready. You want to fold them one by one as they are ready to enter the pan.
- If the butter burns between frying the Crunch Wraps, carefully wipe it out before adding in a new tablespoon of butter for frying.
Storage and Reheating:
Storage: Wrap each leftover crunch wrap in foil, so they don't fall apart. Store in the fridge for up to 2 days.
Reheating Instructions: To reheat, preheat the oven to 350 degrees and bake for 10 minutes in the foil. The shells gets a bit soggy in the oven, but it warms up the ingredients inside. Then, unwrap the crunch wraps and fry in the skillet over medium heat with a few teaspoons of butter for 1-2 minutes on each side.
More Mexican Recipes to Try:
If you tried this Chicken Crunch Wrap Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Chicken Crunch Wraps
- Total Time: 30 minutes
- Yield: 4 Crunch Wraps 1x
Description
These Chicken Crunch Wraps are a Taco Bell Copycat recipe and are loaded with layers of flavor! These are a great weeknight dinner that the whole family will love and they are ready to eat in just 30 minutes.
Ingredients
- 2 large chicken breast, about 1 lb.
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon taco seasoning
- juice from ½ a lime
- 2 tablespoons olive oil
- 4 large or extra large burrito sized flour tortillas
- 4 tostadas or crunchy corn taco shells
- 4 taco sized flour tortillas
- 1 and ½ cups cheddar cheese, shredded
- 1 cup sour cream
- 1 and ½ cups romaine hearts or iceberg lettuce, (washed, dried and chopped fine)
- 1 roma tomato, seeds removed and diced fine
- 4 tablespoons butter
Instructions
- Trim and pat dry the Chicken Breast. Slice the chicken into 1 inch pieces. Add into a bowl. Sprinkle in salt, pepper, taco seasoning, 1 tablespoon olive oil, and fresh lime juice. Use a spoon or your hands to coat the chicken in the mixture. Allow to marinate in bowl at room temperature for 5 minutes.
- In a large skillet over medium low heat, add in remaining 1 tablespoon olive oil. Allow to heat up, then add in the chicken pieces in an even layer, not overlapping. Cook for 3 minutes, then flip and cook for another 2-4 minutes until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
- To assemble the crunch wraps, lay out the big burrito tortilla and sprinkle ¼ of the cheese into the center then top with ¼ of the chicken. Top with a tostada or break a corn shell in half and shape into a circle. Spread or squirt over the sour cream, then top with lettuce and tomato. Lastly, add on the taco sized flour tortilla. Repeat with remaining 3 crunch wraps. Note: Don't try and fold them until the skillet is hot and ready and we will do one at a time.
- Heat a skillet to medium low heat with 1 tablespoon of butter. Let the butter melt for a few minutes. To fold the Crunch Wraps, grab a piece of the burrito shell from the bottom and bring it up around the top taco shell. Work your way around the top shell until it's completely sealed. Now for the only tricky part: Take a large spatula and place it over the top of the crunch wrap. Flip it over and gently add it into the pan, folded side down, then pull the spatula out carefully trying not to unwrap the edges. Note: You want to fry the folded portion first so it doesn't unwrap. Cook for 1-2 minutes until golden brown, then flip and cook the other side. Transfer to a cutting board and repeat with the next one, adding 1 tablespoon to the skillet with each crunch wrap.
- Slice each wrap in half before serving. Serve with extra sour cream and enjoy!
Notes
- Try to get all of the ingredients really centered in the burrito for easy folding.
- Don't try and fold up the crunch wraps until right before the skillet is hot and ready. You want to fold them one by one as they are ready to enter the pan.
- If the butter burns between frying the Crunch Wraps, carefully wipe it out before adding in a new tablespoon for frying.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: skillet
- Cuisine: Mexican
Holly says
These are sooo good! Way fresher than Taco Bell but with the same flavors.
Tara Smithson says
Thanks so much Holly and I totally agree!