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Stacked slices of a homemade Crunch Wrap Supreme showing layers of seasoned chicken, melted cheese, crisp lettuce, and fresh tomatoes.

Crunch Wrap Supreme

A homemade take on the iconic Crunch Wrap Supreme—crispy, cheesy, flavorful, and loaded with all your favorite Tex-Mex fillings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 1/2 cup water
Wrap Components
  • 6 large flour tortillas
  • 6 tostada shells
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sour cream
  • 1/2 cup nacho cheese sauce
  • 1 cup cooked rice optional
  • salt and pepper to taste

Equipment

  • Large Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, crumbling as it cooks.
  2. Add taco seasoning and water. Simmer 5 minutes until thickened, then set aside.
  3. Warm flour tortillas so they become flexible.
  4. Place one tortilla on a flat surface. Add a scoop of seasoned chicken to the center.
  5. Top with nacho cheese sauce, then place a tostada shell over the chicken.
  6. Spread sour cream on the tostada shell, then layer lettuce, tomatoes, cheddar, and mozzarella.
  7. Fold tortilla edges inward, working around to fully enclose the filling. Add a small tortilla piece on top if needed.
  8. Heat a clean skillet over medium heat. Place crunch wrap seam-side down and cook 2–3 minutes until golden and sealed.
  9. Flip and cook the other side until crispy and lightly browned.
  10. Serve warm with extra sauce or salsa.

Notes

For an extra crispy wrap, press lightly with a spatula while browning in the skillet!