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.

Print

Fried Chicken Crunchwrap Supreme

There’s something wildly satisfying about taking a fast food favorite and turning it into a full-on, from-scratch masterpiece and this Fried Chicken Crunchwrap Supreme does exactly that. Golden, crispy chicken tenders tucked inside warm tortillas, layered with melty nacho cheese, fresh pico, cool lettuce, and a drizzle of creamy jalapeño ranch… every bite hits with crunch, heat, and pure comfort. This isn’t just a copycat, it’s an upgrade. The chicken is marinated until tender and flavorful, fried until perfectly crisp, then wrapped up with all the textures you crave and toasted until golden on the outside. It’s messy in the best way, bold in flavor, and guaranteed to have you savoring every single bite.

Course chicken, dinner, lunch, Main Course

Cuisine American, Mexican, tex mex

Keyword crunchwrap, fried chicken, wraps

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author kingcooks

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!

If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.

Why You’re Going to Love This Recipe

• Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
• Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
• Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
• Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.

Ingredients

Pizza

• Pizza dough
• InnovAsian General Tso’s Chicken
• Mozzarella cheese, shredded
• Broccoli florets
• Red onion, thinly sliced

Homemade Buttermilk Ranch Dressing

• Mayo
• Sour cream
• Buttermilk
• Chives
• Lemon juice
• Parsley
• Onion powder
• Garlic powder
• Salt
• Pepper
• Sugar

Garnish

• Parsley, chopped

How to Make It

Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.

Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.

Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.

Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.

Storage and Reheating

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.

Print

General Tso’s Chicken Pizza

There’s something undeniably fun about turning takeout favorites into comfort food creations, and this General Tso’s Chicken Pizza does exactly that. Imagine crispy, saucy bites of InnovAsian’s General Tso’s Chicken layered over creamy homemade ranch, melted mozzarella, tender broccoli, and sweet red onions. Every slice delivers the perfect mix of sweet heat and cheesy indulgence, all on a golden crust that’s crisp on the outside and soft in the center. It’s a little bit takeout, a little bit pizza night, and completely irresistible.

Course Main Course

Cuisine American, Asian, Italian

Keyword chicken, pizza, takeout

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Equipment

• 12 inch pan

Ingredients

• 1 8oz ball of pizza dough can be store bought or homemade
• 1 18oz box of InnovAsian General Tso’s Chicken
• 2 cups mozzarella cheese shredded
• 1/2 cup broccoli florets
• 1/2 cup red onion thinly sliced

Homemade Buttermilk Ranch Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garnish

• Parsley chopped

Instructions

Homemade Buttermilk Ranch Dressing

• In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.

Assemble

• Preheat oven to 425F.
• Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
• Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
• Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!

Craving the bold flavors of your favorite Chinese takeout? These crispy Chinese takeout wings bring all that deliciousness right to your kitchen. Marinated in a savory blend and double-fried to perfection, these wings are then coated in a sticky, sweet duck sauce that’s sure to satisfy. Skip the takeout menu and make these irresistible wings at home—just like that!

Why You’re Going to Love This Recipe

• Flavor Explosion: These wings are marinated in a mix of soy sauce, garlic, sesame oil, and a hint of rice vinegar, creating a deliciously balanced flavor in every bite.
• Perfectly Crispy: The double-frying method ensures that these wings are crispy on the outside while staying juicy on the inside.
• Sticky Sweet Finish: The homemade duck sauce made from apricot preserves adds that signature sticky-sweet glaze, making these wings utterly irresistible.
• Takeout Vibes at Home: Save on delivery and enjoy your favorite takeout flavors from the comfort of your own kitchen.

Ingredients

For the Wing Marinade:

• Whole chicken wings
• Egg
• Cornstarch
• Flour
• Soy sauce
• Rice vinegar
• Salt
• Sesame oil
• White pepper
• Garlic, finely minced or paste
• Sugar

For the Duck Sauce:

• Apricot preserves
• Soy sauce
• Rice vinegar
• Garlic, minced

Instructions

1. Marinate the Wings: In a large bowl, combine all the ingredients listed under “Wing Marinade.” Mix until the wings are evenly coated in a light batter. Allow the wings to marinate for at least 30 minutes or up to 24 hours in the fridge for maximum flavor.
2. Make the Duck Sauce: In a small pot over low heat, combine the apricot preserves, soy sauce, rice vinegar, and minced garlic. Whisk continuously and bring the mixture to a simmer. Let it cook for 2-3 minutes, then strain the sauce to achieve a smooth texture. Set it aside to cool.
3. Fry the Wings: Heat a large pot of vegetable oil to 325°F. Fry the wings in batches for 7-8 minutes, ensuring they are cooked through but still juicy. Remove the wings from the oil and let them rest on a cooling rack for 3-4 minutes.
4. Double Fry for Crispiness: Increase the oil temperature to 350°F and fry the wings again for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the wings hot with a side of the duck sauce and your favorite hot sauce for an extra kick.

Storage Suggestions

• Refrigeration: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy.
• Freezing: For longer storage, freeze the wings after the first fry. When ready to eat, thaw in the refrigerator, then finish with the second fry.

These Chinese takeout wings are perfect for any occasion, from game day snacks to a fun dinner at home. With a flavorful marinade, a sticky-sweet glaze, and a crispy exterior, these wings are sure to become a household favorite. Enjoy the taste of your favorite Chinese takeout without leaving home!

Print

Chinese Takeout Wings

Get ready to indulge in the ultimate comfort food with these Chinese takeout wings, perfect for when you’re craving that iconic blend of sweet, savory, and a little spicy. These wings are marinated in a flavorful mix of soy, garlic, and sesame, ensuring every bite is tender and delicious. After a double-fry technique that guarantees a perfectly crispy exterior, the wings are coated in a homemade duck sauce made from apricot preserves, adding that signature sticky-sweet finish you love. Whether you’re enjoying them as a snack or the star of your meal, these wings are the perfect way to bring a taste of your favorite takeout right into your kitchen.

Course Appetizer, chicken

Cuisine American, Chinese

Keyword takeout, wings

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• Vegetable oil for frying
• Hot sauce optional

Wing Marinade

• 8-10 whole chicken wings
• 1 large egg
• 3 tbsp cornstarch
• 3 tbsp flour
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp salt
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp garlic finely minced or paste
• 1/2 tsp sugar

Duck sauce

• 1 cup apricot preserves
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp garlic minced

Instructions

Wing Marinade

• In a large bowl, add all ingredients listed under “Wing Marinade.”
• Mix until fully combined and the wings are coated in a light batter.
• Allow the wings to marinate for at least 30 minutes or up to 24 hours before frying.

Duck Sauce

• In a pot over low heat, add all the ingredients listed under “Duck Sauce.”
• While whisking, bring to a simmer and allow to cook for 2-3 minutes.
• Once cooked, pass the duck sauce through a strainer to get a smoother texture.
• Set aside to cool.

Assemble

• Heat a large pot of oil to 325F.
• Working in batches, fry the wings for 7-8 minutes.
• Frying at this lower temperature will insure the wings are cooked through and still juicy.
• After 7-8 minutes, remove the wings from the oil and transfer to a cooling rack.
• Let them rest for 3-4 minutes.
• Now, heat the same oil to 350F and fry the wings for an additional 2-3 minutes, until they are golden brown and crispy.
• Serve immediately with a side of the duck sauce and some hot sauce. Enjoy!

Video