It’s time to whip up some Crunchwrap Supremes from home folks! These Buffalo Chicken Crunchwrap Supremes are perfect for lunch, dinner or your game day festivities!!
I know, I know. I’m a little late to the Crunchwrap Supremes game guys.
In my defense though, I made these Buffalo Chicken Crunch Wrap Supremes months back. I didn’t love the photos and I really wanted you to feast with your eyes. I knew I’d have to reshoot because they were incredibly delicious.
So here they are. Buffalo Chicken Crunchwrap Supremes. Finally.
What are Crunchwrap Supremes you ask?
If you have no idea what a Crunchwrap Supreme is, it’s from Taco Bell and it’s a flour tortilla that’s stuffed with ground beef, cheese sauce, a crispy tostada shell, tomatoes, lettuce and sour cream.
It’s folded with the signature crunchwrap fold and then grilled.
Since I’ve got a house full of buffalo chicken fans, I decided to change up the crunchwrap a bit and tailor it to my family’s addiction.
These are perfect for lunch, dinner or your game day festivities. You’ll only need a handful of ingredients for the wraps and the buffalo chicken filling takes only minutes to make.
Crunchwrap Supremes Ingredients
- shredded chicken
- cream cheese
- ranch dressing
- Frank’s Buffalo Wing Sauce
- flour tortillas
- tostada shells
- shredded Monterey Jack cheese
- sour cream
You’ll simply use your tostada shell as a template and cut out circles from 4 of the large flour tortillas to use in your crunchwraps. First, you’ll top the center of four other large flour tortillas with some of the buffalo chicken mixture.
Then add some shredded cheese, the tostada, some lettuce, tomato, more cheese and one flour tortilla cut-out. Next, you’ll fold in the large tortilla to cover the filling before frying in a skillet until lightly browned and heated through.
Serving Buffalo Chicken Crunchwrap Supremes
You can serve your Buffalo Chicken Crunchwrap Supremes with a side of sour cream, salsa or even guacamole. I know you’re going to love these. Hope you give ’em a go! Enjoy!
A Few Cook’s Notes for Buffalo Chicken Crunchwrap Supremes
I added chopped lettuce and tomato to mine, but you could also add some chopped yellow onion.
I divided the filling evenly among four large tortillas. You’ll want to leave a large enough border for folding (see photos above). It was just a little over 1/2 cup filling per tortilla.
More Delicious Mexican Recipes to Enjoy
Mexican Street Corn Quinoa Salad
Buffalo Chicken Crunchwrap SupremesPrint Recipe Pin Recipe
- 3 cups shredded chicken
- 4 oz. cream cheese, softened to room temperature
- 1/2 cup ranch salad dressing
- 1/3 cup Frank's Buffalo Wing Sauce
- 8 large flour tortillas
- 4 tostada shells
- 2 cups shredded Monterey Jack cheese
- 2 cups iceberg lettuce, chopped
- 1 cup tomato, chopped
- 2 Tbsp. vegetable oil
- sour cream, salsa and guacamole, for serving, if desired
- In a medium saucepan, heat cream cheese, ranch dressing and buffalo wing sauce. Whisk together until cream cheese is melted and sauce is smooth and well blended. Add chicken and toss until well coated. Remove from heat and pour into a bowl. Set aside. Wipe skillet clean.
- Place four large torillas in a stack and top with one tostada shell in the center. Trace around the tostada shell with a sharp knife to make four smaller tortilla circles.
- To each of the remaining four large tortillas, evenly add a scoop of the buffalo chicken mixture to the center of the tortilla, about heaping 1/2 cup, making sure to leave a large enough border for folding. Top with 1/4 cup shredded cheese. Top with tostada shell, then lettuce, tomato and additional 1/4 cup cheese. Place one of the cut out flour tortillas on top and then tightly fold in the edges of the tortilla toward the center, forming pleats, as pictured above.
- Heat one tablespoon vegetable oil in a large nonstick skillet over medium heat. Quickly and carefully invert a crunchwrap, pleat side down and cook until the tortilla is lightly browned, about 3-4 minutes before flipping for an additional 3-4 minutes. Repeat with remaining crunchwraps, adding extra vegetable oil to the skillet when needed. Serve with sour cream, salsa and guacamole, if desired.
- I added chopped lettuce and tomato to mine, but you could also add some chopped yellow onion.
- I divided the filling evenly among four large tortillas. You'll want to leave a large enough border for folding (see photos above). It was just a little over 1/2 cup filling per tortilla.
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