I love things that are chipotle flavored. Like, really REALLY love. I also thought that a guilty pleasure of mine was Taco Bell (although I haven’t had it since college — apparently there’s a reason), but was kind of disgusted by the thought of the goopy-jarred-nacho-cheese-and-ground-beef-combo called for in this Taco Bell Crunch Wrap Supreme recipe. But the idea of the DIY crunch wrap was too cool to pass up, and hence, the Chipotle Chicken Crunch Wrap was born! And it was amazing. Awesome. Loved by all. I need more crunch wraps in my life.
- 1.5 lbs boneless, skinless chicken breast (about 3 cups, shredded)
- Adobo seasoning (or a combination of salt, pepper, and garlic powder)
- ½ cup mayonaise
- ½ cup plain Greek yogurt
- 2 chipotle peppers
- ½ tsp cumin
- ½ tsp cayenne red pepper
- 5 large flour tortillas
- 5 small corn tortillas
- 2 medium sized tomatoes
- 2 cups shredded lettuce
- 2 cups of shredded cheese (Whatever kind you prefer – I used a colby/monterey jack combo)
Preheat your oven to 375º. Lightly season the chicken breasts with Adobo seasoning and bake until no pink remains and juices run clear.
While the chicken is baking, prepare the chipotle sauce. In a food processor, blend mayonaise, greek yogurt, and two chipotle peppers. Once the sauce is smooth, add cayenne red pepper and cumin and blend again. Refrigerate for at least a half hour.
Chop the lettuce and tomatoes (and any other toppings you decide to use — avacado would be amazing!)
Once the chicken is fully cooked, shred it into small pieces using two forks to pull it apart.
Combine shredded chicken with ½ cup of the chipotle sauce and stir thouroughly. My recommendation would be to use ¼ cup of chipotle sauce for every 1 cup of shredded chicken you have. Save the remainder of the sauce, you’ll need it later.
Next, you’ll want to get the small, corn tortillas nice and crispy. Turn your oven up to 400º and toast the tortillas for about 10 minutes, flipping once.
One at a time, microwave a flour tortilla for about 15 seconds to soften it. If your tortillas are older and a little flaky, you can place it between two lightly dampened paper towels in the microwave to restore a little moisture into them and avoid tearing. Spread one tablespoon of chipotle sauce in the center of the tortilla (about the size of the smaller, corn tortilla). Add the chicken mixture, lettuce, tomatoes, and finally, top with cheese.
Place a toasted corn tortilla on top of the awesome pile of ingredients. Now you’ll have to start folding the larger, flour tortilla around the top of the corn tortilla. Keep your fingers wet (I did this next to my sink and just left the faucet running while I folded) to help the tortillas stick together. They won’t stick well, so you’ll have to be careful to hold it all together.
Carefully place the bundle of yumminess on a pan (sprayed lightly with cooking spray) with the folded corners down. Turn the burner on medium or medium low, and allow the wrap to brown. Push down with a spatula to flatten it out, if needed. Once brown, flip it over (the folded corners should now be stuck down on their own) and brown the other side.
Remove the wrap from the heat and cut in half. Serve with excess chipotle sauce for dipping, if desired.