Jake Widmann

1.) For the tortillas: Mix together all tortilla ingredients (4 cups flour, 2 tsp sea salt, 1 1/3 cup room temp water, 1 stick butter). Dump the mixture out and knead until the dough is smooth. Divide the dough into 16 different pieces. Flour your work surface, and roll each piece into a dinner plate sized tortilla. Cook on a cast iron pan over medium heat.
2.) For the chicken: Coat your chicken breasts or thighs (2-3 lbs) with the seasoning mixture (1 tbsp olive oil, 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 2 tsp cumin, 2 tsp paprika, 2 tsp oregano, 1 tsp coriander, 1 tsp cayenne pepper). Massage the seasoning into the chicken. Cook the seasoned chicken over medium-high heat until done. Dice the cooked chicken into cubes once cooled.
3.) To assemble the crunchwraps: Lay down tortillas (10 pieces) as seen in the video (not provided, but implies flat for filling). Top each tortilla with diced chicken, cheese (2 cups), tortilla chips (a couple handfuls), lettuce (2 cups), and tomatoes (1 cup). Then, place a top layer of tortillas—cut if necessary to fit. Fold over the hanging tortillas toward the top. Place a cookie sheet on top to hold the crunchwraps in place. Place into a 425°F preheated oven. Bake for 20 minutes. Remove the cookie sheet, and bake for another 10 minutes or until golden brown.
4.) Slice, serve with sour cream, salsa, hot sauce and enjoy!