Chicken Crunch Wrap

If you've never had a crunch wrap from Taco Bell... then you don't know what amazing goodness this tortilla keeps in hiding...

I love taking my favorite foods from restaurants (in this case... a not-so-restaurant) and making them at home. I can't get enough of that dang Taco Bell Crunch Wrap Supreme. If I go to Taco Bell, I get this almost every time (it's not like we really ever eat out... unless it's Cafe Rio or a special occasion). 

After eating one of these tonight for dinner, it'll be hard to talk me into going through that drive through again. It was too easy to make these, and (didn't think it was possible) they tasted a thousand times better. The gooey nacho cheese is the star - it's what makes this thing absolutely heavenly.

Let's just talk about the layers of this little lover: 

Layer one: Gooey, warm, shredded chicken. (normally, crunch wraps are prepared with ground beef, but I'm on a bit of a chicken kick this week). 

Layer two: Spicy nacho cheese. I actually used the Taco Bell brand queso cheese. Yes, it's probably processed/fake, but I like it. 

Layer three: A crispy/crunchy & warm corn tortilla

Layer four: Sour cream. I believe sour cream was created for Mexican food. Straight up. 

Layer five: Fresh, ripe tomatoes, crisp romaine lettuce, and (of course) a few cilantro leaves.

All layers wrapped in a warm and slightly crunchy burrito tortilla for your hand-held convenience. 

I know. It should be a crime.

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Chicken Crunch Wrap

inspired by my endless Taco Bell cravings

1 fresh vine-on tomato, chopped

2 giant romaine lettuce leaves, chopped

Burrito-size tortillas (you can use wheat, as well)

Corn tortillas (or you could use taco chips, maybe?)

Nacho Cheese (I used the Taco Bell brand because I'm obsessed with their fake cheese. But you could use shredded cheddar, or make your own cheese sauce via your typical roux)

1 chicken breast, chopped

1/2 packet taco seasoning (or make your own. I just wanted to save time)

cilantro (of course)

sour cream

EVOO

Preheat oven to 400 degrees.

Heat up your EVOO over medium in a small pan. Throw in your chicken, and about halfway through (little pink) dump in half of your taco packet seasoning and about 1/4 cup water. Turn temperature down and let simmer until cooked through and small sauce forms. Remove from heat, set aside.

Add however many corn tortillas you need onto an ungreased pan (I just used our pizza pan) and into the oven for about 5 minutes (until crispy).

Microwave your burrito tortilla about 25 seconds. Layer on your chicken, nacho cheese sauce, crispy corn tortilla, sour cream, lettuce, tomato, and cilantro on your warm burrito (in the middle). Next is the fun part. Starting on one side, take small sections and fold up around the circle shape of the corn tortilla - keep doing this until your innards are all covered (if you can see lettuce and tomato, cut a small circle from another burrito tortilla and slip it inside to cover the top).

Heat up grill/large pan (about medium heat) with a teeny bit of EVOO. Lay your crunch wrap folded-side down on your warm pan. When it's crispy, flip it.

Devour. 

 

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