1 fresh vine-on tomato, chopped
2 giant romaine lettuce leaves, chopped
Burrito-size tortillas (you can use wheat, as well)
Corn tortillas (or you could use taco chips, maybe?)
Nacho Cheese (I used the Taco Bell brand because I’m obsessed with their fake cheese. But you could use shredded cheddar, or make your own cheese sauce via your typical roux)
1 chicken breast, chopped
1/2 packet taco seasoning (or make your own. I just wanted to save time)
cilantro (of course)
Preheat oven to 400 degrees.
Heat up your EVOO over medium in a small pan. Throw in your chicken, and about halfway through (little pink) dump in half of your taco packet seasoning and about 1/4 cup water. Turn temperature down and let simmer until cooked through and small sauce forms. Remove from heat, set aside.
Add however many corn tortillas you need onto an ungreased pan (I just used our pizza pan) and into the oven for about 5 minutes (until crispy).
Microwave your burrito tortilla about 25 seconds. Layer on your chicken, nacho cheese sauce, crispy corn tortilla, sour cream, lettuce, tomato, and cilantro on your warm burrito (in the middle). Next is the fun part. Starting on one side, take small sections and fold up around the circle shape of the corn tortilla – keep doing this until your innards are all covered (if you can see lettuce and tomato, cut a small circle from another burrito tortilla and slip it inside to cover the top).
Heat up grill/large pan (about medium heat) with a teeny bit of EVOO. Lay your crunch wrap folded-side down on your warm pan. When it’s crispy, flip it.