Giant Chicken Fajita Quesadilla Crunchwrap Recipes

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GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP



Giant Chicken Fajita Quesadilla Crunchwrap image

GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP

Provided by The Chef

Categories     Main dish

Number Of Ingredients 17

18 tortilla wraps
6 chicken breasts
400ml tomato passata
4 tbsps fajita seasoning
3 mixed peppers, sliced
mozzarella slices
2 cups cheddar cheese
sour cream, to serve
For the salsa:
1 cup cherry tomatoes, diced
1 cup fresh sweetcorn
½ cup red onion
1 cup avocado, diced
1 red chilli, finely diced
4 tbsps lime juice
1 tsp salt
⅓ cup coriander, finely chopped

Steps:

  • Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
  • Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  • Bake for 25 minutes at 200°C.
  • Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
  • Slice up and serve with salsa and sour cream!

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