Olive Oil (1 dash)
in a large, deep skillet over medium high heat. Add the
Red Bell Peppers (3)
Fresh Cilantro (1 Tbsp)
and let them soften and get really fragrant for about 5 minutes.
Then add the
Ground Chicken (1 lb)
and mix it in with the veggies while you break it up.
While the chicken cooks, flavor the mixture with the
Taco Seasoning (1 packet)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
Garlic Powder (1 pinch)
. Let the mixture cook together for about 6-8 minutes once all of the ingredients are in to meld together while you stir it fairly often.
Take chicken mixture off of the heat and preheat the oven to 375 degrees F (190 degrees C).
Get out a sheet tray and line it with a silicone mat. Spray it a little with
Nonstick Cooking Spray (as needed)
Flour Tortillas (7)
. Place 6 of them around the edge of the sheet tray with almost half of each tortilla hanging over the edge. In the tray the sides should all be connected. Then place another tortilla in the center so that there is a solid tortilla base.
Evenly spread the chicken fajita mixture on the tortilla base and then sprinkle the
Shredded Cheddar Cheese (1 1/2 cups)
on top of the chicken mixture.
Place the remaining
Flour Tortillas (2)
on top of the chicken and cheese in the middle and then fold in the tortilla edges to completely enclose the filling.
Cover the crunch wrap with parchment paper and place another sheet pan over it. Then place an oven safe heavy pan, like a cast iron skillet, on top of the top sheet tray to weigh it down.
Bake the crunch wrap for 30 minutes to meld everything together.
Then, take it out and remove the heavy pan, top sheet pan and parchment and return the crunch wrap to the oven for another 6-8 minutes to really let it crisp up on top.
Let it cool for 5 minutes or so, then cut it into 6 large squares by cutting it in half lengthwise and then making 2 equal cuts horizontally. Serve immediately with your favorite
Salsa (to taste)
for dipping and enjoy!