Fried Chicken Crunchwrap Supreme
There’s something about a Crunchwrap that just hits different. It’s the perfect handheld bite. Crispy, creamy, fresh, and cheesy all wrapped into one golden, toasted package. But when you swap in juicy, buttermilk-marinated fried chicken and finish it with a cool, herby jalapeño ranch… it becomes something else entirely.
This Fried Chicken Crunchwrap Supreme is everything you love about the classic, taken up a few notches. Crunchy on the outside, layered with texture on the inside, and packed with bold flavor in every single bite. It’s indulgent, satisfying, and honestly hard to put down once you start.
Why You’re Going to Love This Recipe
- Ultra crispy, juicy fried chicken in every bite
- That perfect crunch from the tostada layer
- Creamy, zesty jalapeño ranch that ties everything together
- A balance of hot, cold, crunchy, and fresh textures
- Better than takeout and made right in your own kitchen
- Perfect for feeding a crowd or leveling up your next comfort meal
Ingredients
Crunchwrap Assembly
- Large tortillas
- Small tortillas
- Tostadas
- Colby Jack cheese, shredded
- Shredded lettuce
- Pico de gallo
- Nacho cheese sauce
- Sour cream
- Canola oil, for frying
Chicken Tender Marinade
- Chicken tenders
- Buttermilk
- Yellow mustard
- Hot sauce
- Garlic (paste or powder)
- Onion powder
- Ground thyme
- Black pepper
- Paprika
- Salt
- Celery salt
Crispy Breading
- Flour
- Ground thyme
- Onion powder
- Garlic powder
- Black pepper
- Paprika
- Celery salt
- Salt
Jalapeño Ranch Dressing
- Buttermilk
- Mayonnaise
- Sour cream
- Jalapeño, cored
- Chives
- Dried green onion
- Garlic
- Onion powder
- Salt
- Black pepper
- Sugar
Instructions
Jalapeño Ranch Dressing
In a medium bowl, combine all ingredients listed under the jalapeño ranch dressing. Blend until smooth and well combined. Refrigerate until ready to serve so the flavors can develop.
Chicken Tender Marinade
In a large bowl, mix together all marinade ingredients. Add the chicken tenders and coat thoroughly. Cover and marinate for at least 1 hour, or up to 24 hours for deeper flavor.
Crispy Breading
In a separate bowl, whisk together all breading ingredients until evenly combined.
Fry the Chicken
Heat canola oil in a deep pot to 350°F.
Working in batches, remove the chicken from the marinade and dredge in the seasoned flour, pressing lightly so the coating sticks.
Shake off excess and fry for 7 to 8 minutes, until golden brown and fully cooked through. The internal temperature should reach 165°F.
Transfer to a cooling rack to drain excess oil.
Assemble the Crunchwrap
Lay a large tortilla flat and spread nacho cheese sauce in the center.
Add a couple of crispy chicken tenders, then place a tostada on top. Spread sour cream over the tostada, followed by shredded lettuce, pico de gallo, jalapeño ranch, and shredded Colby Jack cheese.
Top with a small tortilla, then fold the edges of the large tortilla over the center, creating a sealed wrap.
Toast to Finish
Place the Crunchwrap seam-side down in a dry pan over medium-low heat.
Cook until golden and crisp on both sides, pressing gently as it toasts.
Storage and Reheating
Storage:
Store any leftover chicken separately in an airtight container in the fridge for up to 3 days. Assembled Crunchwraps are best enjoyed fresh but can be wrapped and refrigerated if needed.
Reheating:
Reheat chicken in the oven or air fryer until crispy again. If reheating a full Crunchwrap, place it in a skillet over low heat or in the oven to warm through while keeping the exterior crisp.
This one is crispy, creamy, and packed with flavor in every layer. Take your time, build it right, and savor every bite.
Fried Chicken Crunchwrap Supreme
Ingredients
- Canola oil for frying
- 8 large tortillas
- 8 small tortillas
- 8 tostadas
- 3 cups Colby Jack cheese shredded
- 2 cup shredded lettuce
- 2 cup pico de gallo
- 1 cup nacho cheese sauce
- 1 cup sour cream
Chicken Tender Marinade
- 2 lbs chicken tenders
- 2 cups buttermilk
- 1 tbsp yellow mustard
- 1 tbsp hot sauce
- 1 tsp garlic paste or powder
- 1 tsp onion powder
- 1 tsp ground thyme
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp celery salt
Crispy Breading
- 2 cups flour
- 1 tsp ground thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
Jalapeño Ranch Dressing
- 1 cup buttermilk
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 large jalapeño cored (remove seeds to manage spice level)
- 2 tbsp chives
- 1 tbsp green onion dried, or fresh
- 1 tbsp dill dried, or fresh
- 1 tsp garlic powder or fresh
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp sugar
Instructions
Jalapeño Ranch Dressing
- In a medium bowl, add all ingredients listed under “Jalapeño Ranch Dressing.” Blend well and refrigerate until ready to serve.
Chicken Tender Marinade
- In a large bowl, add all ingredients listed under “Chicken Tender Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.
Crispy Breading
- In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
Assemble
- Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
- Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere.
- Shake off any excess flour and deep fry for 5-6 minutes until golden brown and the internal temperature reaches 165°F.
- Once cooked, set on a cooling rack to drain any excess oil.
- To a large tortilla, add a layer of nacho cheese sauce to the center. Then, add a couple of the cooked chicken tenders. Cover with one tostada and spread an even layer of sour cream on top. Follow that with lettuce, pico de gallo, jalapeño ranch dressing and Colby Jack cheese.
- Finish by topping with a small tortilla and folding the edges of the large tortilla over the top.
- Add to a dry pan over low medium heat, seam side down and allow to toast on both sides until golden.
- Serve with more of the jalapeño ranch dressing and enjoy!
