Description
A delicious and easy sheet pan chicken fajita crunchwrap—perfect for family dinners! Tender roasted chicken, colorful bell peppers, and onions are layered with cheddar cheese and crunchy nacho cheese tortilla chips, all encased in golden flour tortillas. This crowd-pleaser is served with a zesty homemade dip and your favorite garnishes, combining tex-mex flavor and crunch in every bite.
Ingredients
Units
Scale
Main Crunchwrap
- 3 pieces chicken breasts
- 2 medium onions
- 4 pieces bell peppers (yellow, red, green, orange)
- 2 tablespoons taco seasoning
- 4 tablespoons olive oil
- 9 large flour tortillas
- 1 tablespoon salted butter, melted
- 3 cups cheddar cheese, grated
- 3 cups nacho cheese tortilla chips
Dip
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1-2 tablespoons taco seasoning
- 2 tablespoons green chilies (drained)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Optional Garnishes
- Salsa
- Guacamole
- Fresh chopped tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot when you’re ready to roast the chicken and vegetables.
- Prepare Chicken and Vegetables: Slice the chicken breasts, onions, and bell peppers into strips. Place them in a large bowl, add taco seasoning and olive oil, and stir until everything is evenly coated.
- Roast Chicken and Vegetables: Spread the chicken and veggie mixture evenly onto a large baking sheet. Roast in the oven at 400°F for 25 minutes. After roasting, reduce the oven temperature to 350°F (175°C). Use tongs to transfer the cooked mixture—avoid pouring as excess liquid can make the crunchwrap soggy.
- Prepare the Dip: While the chicken is roasting, make the dip by stirring together sour cream, mayonnaise, taco seasoning, green chilies, honey, lime juice, garlic powder, and salt in a small bowl. Refrigerate the dip to let the flavors meld.
- Layer Tortillas on Baking Sheet: Spread melted butter on another large baking sheet. Place 1 tortilla in the center and arrange 6 tortillas around the edges of the pan, overlapping so edges hang over the pan to cover fully.
- Add Filling: Sprinkle half the grated cheddar cheese on the tortilla base, then layer half of the chicken and veggie mix. Add all of the nacho cheese tortilla chips, then layer the rest of the chicken mixture and sprinkle the remaining cheddar cheese on top.
- Close the Crunchwrap: Fold the overhanging tortillas over the filling toward the center. Place the two remaining tortillas on top to cover any exposed filling.
- Weigh and Bake: Cover the crunchwrap with wax paper or parchment paper. Top with another pan and, if needed, weigh down with a cast iron skillet to keep the tortillas sealed. Bake at 350°F for 30 minutes until the tortillas are golden and crispy.
- Serve: Slice the sheet pan crunchwrap and serve hot with the homemade dip on the side and your choice of salsa, guacamole, and fresh chopped tomatoes.
Notes
- Transfer the chicken and veggie mix with tongs to avoid excess liquid and a soggy base.
- Use a heavy pan or skillet on top to keep the crunchwrap tightly sealed during baking.
- You can customize the filling by adding corn, black beans, or different cheeses.
- Taste and adjust the dip seasoning if needed before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 crunchwrap)
- Calories: 560
- Sugar: 6g
- Sodium: 980mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
