CHICKEN: Mince the chipotle peppers finely, add them to a medium bowl along with adobo sauce and all the other seasonings. Add the chicken to the bowl and stir to combine. Let chicken marinate for at least 10 minutes and ideally, for 1-2 hours, covered in the refrigerator. When ready to cook, add the oil to a hot skillet (or grill pan) over medium heat. Add chicken and cook for 4-6 minutes per side or until the chicken cooks through to 165ºF. Remove from heat, let cool for at least 10 minutes before dicing into ½ inch pieces.

BUILD: If this is the first time you’re making a crunchwrap, remember, less is more! Use fewer toppings until you get the hang of folding them. Place the large “burrito” tortilla on a clean surface. Add a scant ⅓ cup of cilantro lime rice, followed by ⅓ cup chicken, and a dollop of queso blanco. Place a tostada on top. Spread a dollop of sour cream over the tostada and add ⅓ cup shredded lettuce. Sprinkle with roughly 1 tablespoon of each the black beans, roasted corn, pico de Gallo, 2 scant tablespoons of the shredded cheese. Place the small 'street taco' tortilla over the stack. Fold the edges of the burrito tortilla towards the center (see image in post.)

COOK: If you have a panini press with a grill plate use that! If not, heat a small drizzle of oil in a nonstick skillet over medium-low heat. Place the prepared crunchwrap, seam side down, using two hands to gently lay it in the skillet, start moving your fingers back as you lay it in the pan, so the edges don’t lift. It does take a bit of practice but not over stuffing is key! Cook until golden, about 2-3 minutes per side. Cut the crunchwrap and serve with tons of hot sauce or avocado dip!