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Taco Bell Spicy Chicken Crunchwrap

Taco Bell Spicy Chicken Crunchwrap - recipe card
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A homemade version of the fast-food favorite, featuring seasoned spicy chicken, crunchy tostada, and a creamy chipotle sauce, all wrapped in a golden, crispy tortilla. Every bite offers a satisfying crunch and a fiery kick.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp chipotle pepper in adobo sauce, finely minced
  • 1 tsp lime juice
  • 4 large flour tortillas (10-inch)
  • 4 small tostada shells (or 4 corn tortillas, fried until crisp)
  • 1 cup shredded lettuce
  • 1 medium tomato, diced (about 1 cup)
  • 1/2 cup shredded cheddar cheese (about 2 oz)
  • 1/2 cup shredded Monterey Jack cheese (about 2 oz)
  • 2 tbsp vegetable oil, for frying

Instructions

  1. Pound the chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels to ensure proper browning.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
  4. In a separate small bowl, whisk together sour cream, mayonnaise, minced chipotle pepper, and lime juice. Season with a pinch of salt to taste. This creamy sauce adds a smoky, spicy kick.
  5. Lay one flour tortilla flat on a clean work surface. Spread 1 tablespoon of the chipotle sauce in the center, leaving a 2-inch border around the edge.
  6. Place a tostada shell in the center of the tortilla, directly over the sauce. Evenly distribute one-quarter of the sliced chicken over the tostada, then top with a handful of shredded lettuce and a spoonful of diced tomato.
  7. Sprinkle 2 tablespoons of cheddar and 2 tablespoons of Monterey Jack over the tomato. Drizzle with an additional teaspoon of chipotle sauce if desired.
  8. Fold the edges of the tortilla up and over the filling, creating pleats, until the filling is completely enclosed. Repeat with the remaining tortillas and filling.
  9. Heat 1/2 tbsp of vegetable oil in a clean large skillet or griddle over medium heat. Place one crunchwrap, seam-side down, in the skillet. Cook for 2-3 minutes per side, until golden brown and crisp. Press down gently with a spatula to ensure even browning.
  10. Repeat with the remaining crunchwraps, adding more oil as needed. Cut in half and serve immediately while hot and crunchy.
  11. For an oven alternative, preheat oven to 375°F / 190°C. Place assembled crunchwraps on a baking sheet, brush lightly with oil, and bake for 10 minutes, then flip and bake 5 more minutes until crispy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a toaster oven or conventional oven at 350°F / 175°C for 10 minutes to restore crispness. For freezing, wrap each crunchwrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat from frozen in a 375°F / 190°C oven for 25 minutes.

Nutrition

Keywords: Taco Bell crunchwrap, crunchwrap supreme, spicy chicken crunchwrap, homemade crunchwrap, Mexican-American, fast food copycat, crispy tortilla, chipotle sauce, tostada, weeknight dinner

Find it online: https://copycatkitchenco.com/taco-bell-spicy-chicken-crunchwrap-recipe/