Twisted Chicken Fajita Crunchwrap Recipes

SHEET PAN CHICKEN FAJITA CRUNCHWRAP RECIPE

Sheet Pan Chicken Fajita Crunchwrap Recipe image

Sheet pan chicken fajita Crunchwrap is the ultimate giant Crunchwrap that you can serve at a party or for dinner.

Provided by Leah Maroney

Time 1h

Number Of Ingredients 21

Ingredients

For the Fajita Chicken:
1 pound chicken breast
2 teaspoons olive oil, divided
1 teaspoon lime juice
1 teaspoon Worcestershire sauce
2 tablespoons taco seasoning
2 teaspoons salt, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper , sliced
1 large onion, sliced
For the Crunchwrap:
1 tablespoon unsalted butter
9 flour tortillas
1 1/2 cup Monterey Jack cheese
1 1/2 cup cheddar cheese
1/2 cup pickled jalapenos
5 tostada shells
1 cup pico de gallo
1 cup guacamole
Sour cream, cilantro, for optional garnish

Steps:

Gather your ingredients
Slice the chicken into thin strips.
Add 1 teaspoon of the olive oil to a medium skillet and heat over medium-high. Add the chicken, lime juice, salt, Worcestershire sauce, and 1 tablespoon of the taco seasoning. Cook, without disturbing, until the chicken is golden brown on the bottom. Flip the chicken and continue cooking until cooked through. Transfer the chicken to a medium bowl.
Add the remaining olive oil to the same skillet and heat over medium-high. Add the bell peppers, onions, salt, and remaining taco seasoning. Saute until peppers and onions are softened and browned. Transfer to the same bowl as the chicken and set aside.
Gather your ingredients. Preheat the oven to 400 F.
Butter a half sheet pan with the butter. (This works the best with softened butter.)
Line the sheet pan with 7 of the tortillas, slightly overlapping, to cover the bottom and overhanging along the edges.
Spread half of the cheese into a layer across the tortillas.
Layer the cooked chicken and peppers mixture over the cheese in an even layer.
Sprinkle the remaining cheese over top, then add the jalapenos and tostadas.
Add the remaining 2 tortillas over the top of the layers, then fold over the edges of the bottom tortillas. Press down.
Spray the tortillas with non-stick cooking spray, then place another sheet pan over top and weigh it down with a cast iron skillet or other heavy, oven-proof item. Transfer to the oven and bake for 30 minutes.
Remove the cast iron pan and top sheet pan. Bake for another 6 to 8 minutes or until the top tortillas are brown.
Remove the crunchwrap from the oven, allow to cool slightly, and flip if you wish. Cut into squares. Top with pico de gallo and guacamole and serve immediately. Add sour cream and chopped cilantro, if desired.

Nutrition Facts : Calories 501 kcal, Carbohydrate 50 g, Cholesterol 63 mg, Fiber 5 g, Protein 26 g, SaturatedFat 9 g, Sodium 1254 mg, Sugar 2 g, Fat 22 g, UnsaturatedFat 0 g

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