RECIPE
14 INGREDIENTS12 STEPS1HR 20MIN

Chicken Fajita Sheet Pan Crunch Wrap

5.0
1 Ratings
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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.
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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 20MIN

Total Cooking Time

14

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 dash
3
Red Bell Peppers, deseeded, thinly sliced
2
Onions, thinly sliced
1 Tbsp
Fresh Cilantro, roughly chopped
1
Lime, juiced
1 packet
(1.25 oz)
Taco Seasoning
1 pinch
1 pinch
Garlic Powder
to taste
Nonstick Cooking Spray
9
Large Flour Tortillas, divided
to taste
Salsa
for dipping
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Directions

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Step 1
Heat the Olive Oil (1 dash) in a large, deep skillet over medium high heat. Add the Red Bell Pepper (3), Onion (2) and Fresh Cilantro (1 tablespoon) and let them soften and get really fragrant for about 5 minutes.
Step 2
Then add the Ground Chicken (1 pound) 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), Taco Seasoning (1 packet), Salt (1 pinch), Ground Black Pepper (1 pinch), and 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 (to taste).
Step 6
Take Flour Tortilla (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 cup) on top of the chicken mixture.
Step 8
Place the remaining Flour Tortilla (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 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!

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