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1.
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Baking the chicken: Preheat the oven to 350 F, cut your chicken breast into slices, slather it in olive oil and seasonings, put it into a baking dish and bake for about 20-25 minutes.
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Leave the oven on after the chicken is done!
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2.
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Then, attack this chicken with two forks, shred it up real nice, and throw it into a non-stick pan over medium heat with some canned tomatoes, Tabasco sauce and perhaps a bit more spice.
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Let the tomato juices come to a simmer and then turn off heat.
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3.
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Now, either one at a time or in an assembly line, take one corn tortilla and top with onion, beans, jalapenos and cheese.
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I usually save the cheese for last, because as it melts it will work as an adhesive for the onions and beans which otherwise could roll off the tortilla when moving it out of the oven.
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Place them on a baking tray and place the tray in the oven until cheese is melted.
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4.
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Take your larger flour tortilla, and put a helping of chicken in the middle so its the same diameter as the corn tortilla, and place the corn tortilla on top.
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5.
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Now, place all the rest of the fixings you would like in your Crunch Wrap Supreme on top of this corn tortilla layer.
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I decided to also put sour cream around the edge, I was feeling silly I guess.
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I added some lettuce, tomato, salsa, sour cream and avocado.
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6.
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WRAP IT!
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Do this in a clockwise motion, and it will be nice and folded.
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To cook this baby up, I put a bit of oil in a frying pan, placed this face up and put a heavy pot on top to keep it folded.
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Then, once the bottom was golden brown I flipped it over and cooked the other side.
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It came out wonderfully!
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7.
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Enjoy!
