Hello everyone! Sorry I’ve been a bit blog lazy. There’s been a lot going on and I just haven’t had too much to say! However, I’ve received good news regarding my step-father today and so I’m a bit less stressed!
I LOVE the Crunchwrap Supremes at Taco Bell, so I wanted to learn how to make my own version. Let me just tell you-these are way better than Taco Bell’s!!! Anything homemade is ALWAYS better!!! 🙂

• Boneless, Skinless Chicken Breasts (at least one pound)
• Large flour tortillas (I used 6 1/2 tortillas to make 5 crunchwraps)
• Tostada Shells
• Salsa Con Queso
• Shredded cheese of your choice (I used Colby/Jack)
• Toppings of your choice (lettuce, tomatoes, sour cream, black olives, jalapeños OR whatever your heart desires)
• Homemade Taco Seasoning
** Once again I will give you the recipes for the perfect homemade taco seasoning:
1 1/2 tsp. kosher salt
1 1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp. dried oregano
Pinch of crushed red pepper
Pinch of ground ginger
2 TBS of olive oil or vegetable oil (whatever your preference)
-Combine all ingredients EXCEPT the oil in small mixing bowl and mix well

• Cut the fat off your chicken breasts
• Cut your chicken breasts into cubes and throw in a large bowl
• Drizzle the cut, cubed chicken (in your bowl) with the olive oil (or whatever oil you choose to use)
• Pour your homemade taco seasoning over the chicken and mix well
• Take your now seasoned chicken cubes and throw in a cooking pan on your stovetop and cook on medium heat until chicken is done
• Throw about 1/3 cup of water in with your cooking chicken (this helps make the chicken juicy)
In the meantime:
• Wrap three tortillas in a damp paper towel and heat in microwave (I set it for 28 seconds) to make them soft
• Take one tortilla and cut it into four equal parts and set aside-you will need this to close up your crunch wraps
• Lay your tortilla flat and put a dallop of salsa con queso in the center (spread out evenly BUT MAKE SURE you leave a wide edge so that you can close it up later
• Spread your chicken on top of the queso sauce (like pictured below)
image• Lay your tostada shell on top of the queso & chicken
• Add the toppings of your choice on top of the tostada (I took sour cream and spread across the tostada, then added lettuce, tomatoes, and shredded cheese)
image• Take one of your pieces of the tortilla you cut in 4’s earlier and lay it on top (in center) of the tostada filling
• Wrap your tortilla edges up toward the center until they close around the filling
• Take your wrapped tortilla and place in a warm non-stick pan (folded side down). Honestly, you don’t have to be a ninja to pull this off. It’s not as intimidating as it seems
• Press down sightly with a spatula to seal the folds and brown
• Carefully flip it over once the sides are sealed and browned and brown the other side. These steps don’t take long at all.
image• Remove from pan & set on serving plate
• Cut in half or serve whole



Filed under Cooking Creations


  1. Great ! I’m gonna try your recipe that looks delicious ! i wrote a post as well for my homemade Crunchwrap recipe, and I must admit it is a much simpler version with less ingrdients. Before I ever tried to make a crunchwrap, I searched the web for a long time for the perfect recipe but couldn’t find anything to my taste, so I went for the easy way. And although I love it, I’m definitely gonna try yours because the spices mix is, to me, the key success to your recipe ! My crunchwrap is on

    Liked by 1 person

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