I’m excited to share this elevated take on a beloved fast-food favorite, reimagined with fresh ingredients and bold flavors. This homemade Chicken Ranch Crunchwrap combines crispy, creamy, and fresh elements in one perfectly grilled package that’s sure to become a family favorite.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 crunchwraps
Ingredients
For the Chicken
- 2 large chicken breasts (about 1 lb/450g)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- 1 teaspoon (5g) paprika
- ½ teaspoon (2.5g) black pepper
- ½ teaspoon (2.5g) salt
For Assembly
- 4 burrito-size flour tortillas (12-inch/30cm)
- 4 tostada shells
- 1 cup (240ml) ranch dressing
- 1 cup (100g) bacon bits
- 2 cups (200g) shredded pepper jack cheese
- 2 cups (100g) shredded iceberg lettuce
- 1 medium red onion, finely diced
- 2 ripe avocados, sliced
- Cooking spray or butter for grilling
Instructions
- Prepare the Chicken
- Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper
- Heat olive oil in a grill pan over medium-high heat
- Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C)
- Let rest for 5 minutes, then dice into small cubes
- Prepare Components
- Shred lettuce finely
- Dice onion
- Slice avocados
- Have all ingredients ready for assembly
- Assembly Process
- Lay tortilla flat on a clean surface
- Spread ¼ cup ranch dressing in the center, leaving a 2-inch border
- Layer in this order:
- Diced chicken (about ½ cup)
- Shredded cheese (½ cup)
- Tostada shell
- Bacon bits (¼ cup)
- Shredded lettuce (½ cup)
- Diced onions
- Avocado slices
- Folding Technique
- Starting at the bottom, fold the edge up over the filling
- Working in a clockwise direction, fold the edges in, creating a hexagonal shape
- Each fold should overlap the previous fold
- Continue until all edges are folded in
- Grilling
- Heat a large skillet or griddle over medium heat
- Lightly coat with cooking spray or butter
- Place crunchwrap seam-side down
- Grill for 2-3 minutes until golden brown
- Carefully flip and grill other side until crispy
Pro Tips for Perfect Results
- Warm tortillas slightly before folding to prevent tearing
- Don’t overfill – it makes folding difficult
- Press down gently while grilling to ensure even browning
- Serve immediately while hot and crispy
Nutrition Information (per crunchwrap)
- Calories: 820
- Protein: 45g
- Fat: 48g
- Carbohydrates: 58g
- Fiber: 8g
- Sodium: 1250mg
Storage and Reheating
Best served immediately. If needed, store ungrilled assembled crunchwraps wrapped in foil for up to 24 hours in the refrigerator. Reheat on a griddle or in a skillet until crispy.
This homemade Chicken Ranch Crunchwrap delivers the perfect combination of textures and flavors in every bite. The seasoned grilled chicken provides lean protein, while the pepper jack cheese adds a subtle kick. The contrast between the crispy tostada shell and soft flour tortilla creates an irresistible crunch, while fresh vegetables and creamy ranch dressing bring everything together in perfect harmony.
Whether you’re serving these for a casual family dinner or entertaining friends, these crunchwraps offer restaurant-quality taste with the freshness and satisfaction of homemade preparation. The beauty of this recipe lies in its versatility – feel free to adjust the ingredients to suit your taste preferences while maintaining the essential structure that makes it so uniquely delicious.
