Taco Bell at home. Full recipe on my substack

Ingredients

• 1 piece Large Flour Tortilla (10‑inch, soft)
• 4 oz Cooked Chicken Breast (Shredded; can use rotisserie chicken)
• 1/2 cup Shredded Mexican Blend Cheese (Cheddar, Monterey Jack, and Asadero blend)
• 2 tablespoons Fire Sauce (Taco Bell style hot sauce; adjust to taste)
• 1/4 cup Pinto Beans (Canned, drained and rinsed)
• 1/4 cup Additional Shredded Cheese for Dipping (Same Mexican blend as above)
• 1/4 cup Romaine Lettuce (Shredded)
• 2 tablespoons Tomato (Diced)
• 2 tablespoons Sour Cream (Full‑fat)
• 1 tablespoon Olive Oil (For grilling the quesadilla)

Instructions

1. Prepare the Chicken Filling

   Shred the cooked chicken breast into bite‑size pieces and set aside.

   Time: PT3M

2. Heat the Skillet

   Add 1 tablespoon olive oil to a medium‑size skillet and warm over medium heat.

   Time: PT2M

   Temperature: medium heat

3. Assemble the Chicken Quesadilla

   Place half of the shredded cheese on one half of the large flour tortilla, add the shredded chicken, then top with the remaining cheese. Fold the tortilla over to create a half‑moon shape.

   Time: PT3M

4. Grill the Quesadilla Twice

   Transfer the folded tortilla to the hot skillet. Cook 2 minutes on the first side until golden, flip, and cook another 2 minutes. Remove, let rest 1 minute, then flip again and grill a final 2 minutes on the original side for extra crispness.

   Time: PT7M

   Temperature: medium heat

5. Prepare the Crunch Wrap Base

   Lay a fresh large flour tortilla flat. Spread 2 tablespoons fire sauce over the surface, then layer shredded lettuce, diced tomato, and a drizzle of sour cream.

   Time: PT4M

6. Add the Quesadilla Inside the Wrap

   Place the cooked chicken quesadilla in the center of the prepared tortilla.

   Time: PT1M

7. Seal the Crunch Wrap

   Fold the edges of the tortilla up and over the quesadilla, creating a tight, sealed packet. If desired, give the sealed wrap a quick 30‑second press in the skillet to crisp the outer layer.

   Time: PT3M

   Temperature: medium heat

8. Prepare the Dipping Side

   In a small bowl, combine the pinto beans with 1/4 cup shredded cheese; microwave for 30 seconds until warm and cheese melts.

   Time: PT2M

9. Plate and Serve

   Place the Crunch Wrap Supreme on a plate, serve the warm pinto‑bean cheese dip on the side, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

38 g

Fiber

6 g