Fried Chicken CrunchWrap Supreme
Fried Chicken CrunchWrap Supreme
Ingredients
For the Jalapeño Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chives, chopped
- 1 teaspoon garlic, minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, or 1 teaspoon dried onion flakes
- 1/2 teaspoon dried dill
- 1 green onion, chopped
- 1/2 jalapeño, sliced, seeds removed for less heat
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
- 1/8 teaspoon granulated sugar, a pinch
For the Buttermilk-Marinated Crispy Chicken Tenders
- 1 1/2 pounds chicken tenders, raw
- 1 tablespoon garlic, minced, or 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon onion powder, or 2 teaspoons dried onion flakes
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon yellow mustard, a dollop
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour, for dredging
- 1 tablespoon seasonings, of your favorite all-purpose seasoning for flour
- 4 cups vegetable oil, for deep frying, or as needed
For the Crunchwrap Assembly
- 4 large flour tortillas
- 1/2 cup nacho cheese sauce, warmed
- 4 crispy chicken tenders, fried and still warm
- 4 tostada shells
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo
- 1/2 cup jalapeño ranch, prepared
- 1 cup Colby Jack cheese, shredded
- 4 small flour tortillas
Instructions
- 1
To prepare the Jalapeño Ranch, combine mayonnaise, sour cream, buttermilk, chopped chives, minced garlic (or garlic powder), onion powder (or dried onion flakes), dried dill, chopped green onion, sliced jalapeño, salt, pepper, and a pinch of sugar in a jar or a deep container. Use an immersion blender to blend all ingredients until the mixture is smooth and creamy. Taste and adjust seasonings as needed. Set aside in the refrigerator.
⏱️ 10 min
- 2
For the chicken marinade, place raw chicken tenders in a large bowl. Season the chicken with minced garlic (or garlic powder), dried thyme, onion powder (or dried onion flakes), paprika, celery salt, salt, and pepper. Add a dollop of yellow mustard, buttermilk, and hot sauce. Mix all the ingredients thoroughly until the chicken tenders are fully coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 10 min
- 3
While the chicken marinates, prepare your dredging station. In a shallow dish, combine the all-purpose flour with your chosen all-purpose seasoning. Mix well.
⏱️ 5 min
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. A deep-fry thermometer is recommended for accuracy.
⏱️ 10 min•🌡️ 350
- 5
Working in batches, take a marinated chicken tender and dredge it completely in the seasoned flour, ensuring it is fully coated. Shake off any excess flour. Carefully place the breaded chicken tenders into the hot oil. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the cooked tenders and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 6
To assemble each Crunchwrap, lay a large flour tortilla flat on a clean surface. Spread about 2 tablespoons of warmed nacho cheese sauce in the center of the large tortilla. Place one crispy fried chicken tender on top of the nacho cheese sauce.
⏱️ 2 min
- 7
Place a tostada shell on top of the chicken tender. Spread about 1 tablespoon of sour cream evenly over the tostada. Add a layer of shredded lettuce, followed by a spoonful of pico de gallo.
⏱️ 2 min
- 8
Drizzle a generous amount of the prepared jalapeño ranch over the pico de gallo and other fillings. Sprinkle about 1/4 cup of shredded Colby Jack cheese over all the layers. Place a small flour tortilla directly on top of the cheese and fillings.
⏱️ 2 min
- 9
Carefully fold the edges of the large tortilla inward, over the small tortilla, to seal all the ingredients inside. The folds should create a hexagonal shape. Ensure the wrap is tightly sealed.
⏱️ 2 min
- 10
Heat a large non-stick skillet or griddle over medium heat. Place the sealed crunchwrap, seam-side down, into the hot pan. Cook for 3-4 minutes per side, or until the tortilla is golden brown and toasted, and the cheese inside is melted. Repeat with the remaining Crunchwraps. Serve immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken CrunchWrap Supreme
For the Jalapeño Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chives, chopped
- 1 teaspoon garlic, minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder, or 1 teaspoon dried onion flakes
- 1/2 teaspoon dried dill
- 1 green onion, chopped
- 1/2 jalapeño, sliced, seeds removed for less heat
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
- 1/8 teaspoon granulated sugar, a pinch
For the Buttermilk-Marinated Crispy Chicken Tenders
- 1 1/2 pounds chicken tenders, raw
- 1 tablespoon garlic, minced, or 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon onion powder, or 2 teaspoons dried onion flakes
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon yellow mustard, a dollop
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour, for dredging
- 1 tablespoon seasonings, of your favorite all-purpose seasoning for flour
- 4 cups vegetable oil, for deep frying, or as needed
For the Crunchwrap Assembly
- 4 large flour tortillas
- 1/2 cup nacho cheese sauce, warmed
- 4 crispy chicken tenders, fried and still warm
- 4 tostada shells
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo
- 1/2 cup jalapeño ranch, prepared
- 1 cup Colby Jack cheese, shredded
- 4 small flour tortillas
Instructions
- 1
To prepare the Jalapeño Ranch, combine mayonnaise, sour cream, buttermilk, chopped chives, minced garlic (or garlic powder), onion powder (or dried onion flakes), dried dill, chopped green onion, sliced jalapeño, salt, pepper, and a pinch of sugar in a jar or a deep container. Use an immersion blender to blend all ingredients until the mixture is smooth and creamy. Taste and adjust seasonings as needed. Set aside in the refrigerator.
⏱️ 10 min - 2
For the chicken marinade, place raw chicken tenders in a large bowl. Season the chicken with minced garlic (or garlic powder), dried thyme, onion powder (or dried onion flakes), paprika, celery salt, salt, and pepper. Add a dollop of yellow mustard, buttermilk, and hot sauce. Mix all the ingredients thoroughly until the chicken tenders are fully coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 10 min - 3
While the chicken marinates, prepare your dredging station. In a shallow dish, combine the all-purpose flour with your chosen all-purpose seasoning. Mix well.
⏱️ 5 min - 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. A deep-fry thermometer is recommended for accuracy.
⏱️ 10 min•🌡️ 350 - 5
Working in batches, take a marinated chicken tender and dredge it completely in the seasoned flour, ensuring it is fully coated. Shake off any excess flour. Carefully place the breaded chicken tenders into the hot oil. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the cooked tenders and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 6
To assemble each Crunchwrap, lay a large flour tortilla flat on a clean surface. Spread about 2 tablespoons of warmed nacho cheese sauce in the center of the large tortilla. Place one crispy fried chicken tender on top of the nacho cheese sauce.
⏱️ 2 min - 7
Place a tostada shell on top of the chicken tender. Spread about 1 tablespoon of sour cream evenly over the tostada. Add a layer of shredded lettuce, followed by a spoonful of pico de gallo.
⏱️ 2 min - 8
Drizzle a generous amount of the prepared jalapeño ranch over the pico de gallo and other fillings. Sprinkle about 1/4 cup of shredded Colby Jack cheese over all the layers. Place a small flour tortilla directly on top of the cheese and fillings.
⏱️ 2 min - 9
Carefully fold the edges of the large tortilla inward, over the small tortilla, to seal all the ingredients inside. The folds should create a hexagonal shape. Ensure the wrap is tightly sealed.
⏱️ 2 min - 10
Heat a large non-stick skillet or griddle over medium heat. Place the sealed crunchwrap, seam-side down, into the hot pan. Cook for 3-4 minutes per side, or until the tortilla is golden brown and toasted, and the cheese inside is melted. Repeat with the remaining Crunchwraps. Serve immediately.
⏱️ 8 min