Season the chicken

• Cut the chicken thighs into small cubes.
• Season with salt, black pepper, garlic powder and smoked paprika.
• Drizzle with oil and mix everything together until evenly coated.

Cook the chicken

• Heat oil in a skillet over medium-low heat.
• Add the seasoned chicken and cook until cooked through and golden.

Make the sauce

• In a bowl, combine the mayonnaise, sour cream, garlic powder, black pepper, smoked paprika, salt, hot sauce and minced parsley.
• Mix well until smooth.

Assemble the crunchwrap

• Spread some sauce in the center of a large flour tortilla.
• Spoon cooked chicken over the sauce, then add mozzarella, a tostada chip, lettuce, tomato, onion and a dollop of sour cream.
• Place a mini flour tortilla on top of the filling.

Fold the crunchwrap

• Fold the edges of the large tortilla toward the center, creating pleats to secure the filling.
• Invert the crunchwrap so the pleats sit on the bottom.

Toast the crunchwrap

• Heat oil in a large skillet over medium heat.
• Place the crunchwrap seam-side down and cook until golden brown.
• Flip and cook the other side until golden.

Repeat and serve

• Repeat with the remaining crunchwraps.
• Serve warm while crispy and hot.