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Chicken Fajita Sheet Pan Crunch Wrap
Recipe

14 INGREDIENTS • 12 STEPS • 1HR 20MINS

Chicken Fajita Sheet Pan Crunch Wrap

5
1 rating
If you are a huge Taco Bell fan then this amazing version of the chicken fajita sheet pan crunch wrap is sure to blow you away! Simple and delicious!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
If you are a huge Taco Bell fan then this amazing version of the chicken fajita sheet pan crunch wrap is sure to blow you away! Simple and delicious!
1HR 20MINS
Total Time
$2.18
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
1 dash
Red Bell Pepper
3
Red Bell Peppers, deseeded, thinly sliced
Onion
2
Onions, thinly sliced
Fresh Cilantro
1 Tbsp
Fresh Cilantro, roughly chopped
Lime
1
Lime, juiced
Taco Seasoning
1 packet
(1.25 oz)
McCormick® Taco Seasoning Mix
Salt
1 pinch
Garlic Powder
1 pinch
McCormick® Garlic Powder
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Flour Tortilla
9
Large Flour Tortillas, divided
Salsa
to taste
Salsa
for dipping
Nutrition Per Serving
VIEW ALL
Calories
223
Fat
15.7 g
Protein
19.8 g
Carbs
0.7 g
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Chicken Fajita Sheet Pan Crunch Wrap
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Heat the Olive Oil (1 dash) in a large, deep skillet over medium high heat. Add the Red Bell Peppers (3), Onions (2) and Fresh Cilantro (1 Tbsp) and let them soften and get really fragrant for about 5 minutes.
step 2
Then add the Ground Chicken (1 lb) and mix it in with the veggies while you break it up.
step 3
While the chicken cooks, flavor the mixture with the Lime (1), McCormick® Taco Seasoning Mix (1 packet), Salt (1 pinch), Ground Black Pepper (1 pinch), and McCormick® 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.
step 3 While the chicken cooks, flavor the mixture with the Lime (1), McCormick® Taco Seasoning Mix (1 packet), Salt (1 pinch), Ground Black Pepper (1 pinch), and McCormick® 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.
step 4
Take chicken mixture off of the heat and preheat the oven to 375 degrees F (190 degrees C).
step 5
Get out a sheet tray and line it with a silicone mat. Spray it a little with Nonstick Cooking Spray (as needed).
step 6
Take 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.
step 6 Take 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.
step 7
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.
step 8
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.
step 8 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.
step 9
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.
step 10
Bake the crunch wrap for 30 minutes to meld everything together.
step 11
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.
step 11 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.
step 12
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!
step 12 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!
Tags
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Comfort Food
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Sandwiches & Wraps
Mexican
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