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Chicken Crunch Wraps

Chicken Crunch Wrap on Plate.
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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.
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon taco seasoning
  • juice from 1/2 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 1/2 cups cheddar cheese, shredded
  • 1 cup sour cream
  • 1 and 1/2 cups romaine hearts or iceberg lettuce, (washed, dried and chopped fine)
  • 1 roma tomato, seeds removed and diced fine
  • 4 tablespoons butter

Instructions

  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.
  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.
  3. To assemble the crunch wraps, lay out the big burrito tortilla and sprinkle 1/4 of the cheese into the center then top with 1/4 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.
  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.
  5. Slice each wrap in half before serving. Serve with extra sour cream and enjoy!

Equipment

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.

Find it online: https://simplymadeeats.com/19555/chicken-crunch-wraps/