Take one of the flour tortillas and carefully rip it into quarters. Set aside the pieces, as you'll use these when assembling the crunchwraps.
Place a scoop of the shredded chicken in the middle of a whole flour tortilla, leaving plenty of room around the edges for folding.
Drizzle a generous amount of queso blanco over the chicken, allowing it to soak into the meat and create a rich flavor.
Spread a dollop of sour cream on a tostada shell before adding it on top of the chicken and queso mixture.
Now it’s time to add some fun! Sprinkle diced tomatoes, diced red onion, guacamole, and shredded Monterey Jack cheese on top of the tostada shell.
Take one of the quarters of the ripped flour tortilla and place it over all the toppings. This will act as a lid to keep everything together.
Now, fold in the outer edges of the large tortilla, pleating the edges as you go. Make sure it's nicely tucked in to prevent any filling from escaping.
Carefully transfer the wrapped crunchwrap to a skillet over medium-low heat. Cook until lightly browned on one side, then flip and cook the other side until golden brown.
Repeat the process for each of the remaining crunchwraps, using one quarter of the ripped tortilla for each one, resulting in a total of four delicious crunchwraps.
Serve your Chicken Crunchwrap Supremes with your favorite toppings like more sour cream, guacamole, and a splash of hot sauce for that extra kick!
