Chicken Crunchwrap

That’s right…we’re outdoing the bell. Tender spicy chicken, crunchy tostada, creamy sauces. Enough said…

Serves 4:


  • For the chicken
    • 2 large chicken breasts, butterflied
    • 3 tbs taco seasoning
    • 2 tbs oil
    • 2 tbs lime juice
    • Salt and pepper
  • For Chipotle crema
    • ½ cup sour cream
    • 1-2 chipotles en adobo, pureed
    • Salt and pepper
  • For the Tostada
    • 1 large flour tortilla
    • 1 tbs oil
    • Salt and pepper
  • ½ cup shredded lettuce
  • 4 large flour tortillas
  • ¼ cup chopped onions
  • ¼ cup chopped tomatoes
  • 1 cup shredded cheese (Mexican blend)
  • ¼ cup salsa verde


  • Chicken
    • Heat a large pan on high heat
    • Rub the chicken with the oil, spices, and acid
    • Cook the chicken in the pan until internal temp hits 160 and outside is charred, flipping halfway
    • Let the chicken rest for 3 minutes, and chop into small cubes
  • Tostada
    • Cut the tortilla into 4 quarters, trimming the edges with scissors to remove sharp edges
    • In a large pan on high heat, add the oil and toast the tortillas until crunchy on both sides (5-8 minutes)
  • Chipotle Crema
    • Mix all ingredients until smooth
  • Assembly
    • On a tortilla, dollop a spoon of creme at the base, making a radius the size of the tostada
      • This will be your template for the following ingredients
    • Sprinkle on the lettuce, onions, and tomatoes
    • Add the tostada, top with the chicken, salsa, and cheese
    • Fold over each side of the tortilla towards the center, around 5-6 times in total. You should have a hexagon shape and the end
    • In a hot pan with a splash of oil, cook the crunch wrap fold-side down. You wanna seal the fold with the heat
    • After golden brown, flip and coom the other side until golden
    • Repeat with the other 3 tortillas and serve while hot

Chef’s tips:

  • Adding the cheese last is the most important step. Even if you can’t completely wrap the top with the tortilla edges, the cheese will crisp up and act as a crust
  • If you want, you can also bake or fry the tostada for a crunchy shell.

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