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.
Servings: 8
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!