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Chicken Crunchwrap Supreme (Taco Bell Copycat)

Homemade chicken crunchwrap supreme cut in half diagonally showing crispy tostada shell with layers of shredded chicken, queso blanco, guacamole, and melted Monterey Jack cheese inside a golden flour tortilla
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A homemade copycat of Taco Bell’s iconic Crunchwrap Supreme – loaded with shredded chicken, creamy queso blanco, a crispy tostada shell, fresh diced tomatoes, red onion, guacamole, and melted Monterey Jack cheese, all wrapped in a giant flour tortilla and skillet-seared until golden and perfectly crispy.

Ingredients

Scale
  • 5 burrito-sized flour tortillas (1 will be torn into 4 quarters for inner patch pieces)
  • 1 pound shredded cooked chicken (boneless chicken breasts or rotisserie chicken – optionally tossed with taco seasoning)
  • 1 cup queso blanco (jarred dip-style queso recommended for creaminess)
  • 1/2 cup sour cream
  • 4 tostada shells (store-bought, or substitute pan-fried small corn tortillas)
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/2 cup guacamole
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Take 1 of the 5 flour tortillas and tear it into 4 roughly equal quarters. Set aside – these are the inner patch pieces that allow the crunchwrap to seal properly without a gap in the center. You will have 4 full tortillas remaining.
  2. If tortillas feel stiff, microwave each one for 15-20 seconds before assembling to make them soft and pliable for folding without cracking.
  3. Lay one full burrito-sized tortilla flat on a clean surface. Place a generous scoop of shredded chicken in the very center, leaving at least 3 inches of open tortilla around all edges for folding.
  4. Drizzle queso blanco generously over the chicken.
  5. Spread a dollop of sour cream on one side of a tostada shell, then press it sour cream-side down directly on top of the chicken and queso.
  6. Layer diced tomatoes, diced red onion, guacamole, and shredded Monterey Jack cheese on top of the tostada shell.
  7. Place one quarter piece of the torn tortilla directly over all the toppings to bridge the center gap before folding.
  8. Fold the outer edges of the large tortilla up and over the filling, pleating each section tightly as you work all the way around the circle. Press each pleat firmly. The wrap should be fully sealed with no openings. If pleats pop open, brush edges of the inner patch with sour cream or queso as adhesive before refolding.
  9. Place the folded crunchwrap seam-side down in a dry skillet over medium-low heat. Cook for 2-3 minutes until the bottom is lightly golden brown and the seam is sealed shut. Carefully flip and cook the other side for another 2-3 minutes until equally golden. Press with a grill press or heavy skillet during cooking for even browning.
  10. Repeat Steps 3 through 9 for all 4 crunchwraps. Keep finished wraps warm in a 200 degrees F oven while cooking the remaining ones. Serve immediately.

Notes

  • Warm each tortilla in the microwave for 15-20 seconds before assembling – cold tortillas crack when folded.
  • Do not overfill – a moderately filled crunchwrap folds cleanly and seals far better than an overstuffed one.
  • Toss shredded chicken with taco seasoning before assembling for bold, authentic Taco Bell flavor.
  • Use a grill press or heavy skillet while cooking for flat, evenly browned results on both sides.
  • Make-ahead option: Assemble all 4 crunchwraps through the folding step, wrap each in foil, and refrigerate for up to 12 hours. Sear in a skillet just before serving.
  • Sodium note: This recipe is high in sodium at 1,943mg per serving – primarily from the queso blanco, tostada shells, and Monterey Jack cheese. Using lower-sodium queso and reducing cheese quantity can help manage this.

Nutrition

Find it online: https://www.benefitiany.com/chicken-crunchwrap-supreme/