Description
This Sheet Pan Chicken Fajita Crunchwrap is a delicious and convenient meal perfect for family dinners or gatherings. Roasted chicken breasts, onions, and colorful bell peppers seasoned with taco spices create a flavorful filling layered with crispy nacho chips and melted cheddar cheese between soft flour tortillas. Baked to golden perfection, the crunchwrap is served with a zesty homemade dip, salsa, guacamole, and fresh chopped tomatoes for a satisfying Tex-Mex experience with minimal cleanup.
Ingredients
Scale
Chicken and Vegetables
- 3 pieces chicken breasts
- 2 medium onions
- 4 pieces bell peppers (yellow, red, green, orange)
- 2 tablespoons taco seasoning
- 4 tablespoons olive oil
Crunchwrap Layers
- 9 large flour tortillas
- 1 tablespoon salted butter, melted
- 3 cups cheddar cheese, grated
- 3 cups nacho cheese tortilla chips
Homemade 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
To Serve
- Salsa
- Guacamole
- Fresh chopped tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare Chicken and Vegetables: Slice the chicken breasts, onions, and bell peppers into strips. Place them into a large bowl, add taco seasoning and olive oil, then stir thoroughly until all pieces are evenly coated with seasoning and oil.
- Roast Chicken and Vegetables: Spread the chicken and vegetable mixture evenly across a large baking sheet. Roast in the preheated 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 to a plate, avoiding pouring to prevent excess liquid from making the crunchwrap soggy.
- Prepare the Dip: While the chicken roasts, mix sour cream, mayonnaise, taco seasoning, green chilies, honey, lime juice, garlic powder, and salt together in a small bowl. Refrigerate the dip to let the flavors meld and chill.
- Layer Tortillas on Baking Sheet: Spread melted butter evenly on another large baking sheet. Place one tortilla in the center, then arrange six tortillas around the edges of the pan, overlapping so the edges hang over the pan to fully cover it.
- Add Filling: Sprinkle half of the grated cheddar cheese over the tortilla base. Layer half of the cooked chicken and vegetable mixture over the cheese. Spread all the nacho cheese tortilla chips evenly on top, then layer the remaining chicken mixture and finish with the rest of the grated cheddar cheese.
- Close the Crunchwrap: Fold the overhanging tortillas from the edges toward the center to cover the filling. Place the two remaining tortillas on top to seal off any exposed filling completely.
- Weigh and Bake: Cover the entire crunchwrap with wax or parchment paper. Place another baking pan on top and, if needed, weigh it down with a cast iron skillet to keep the tortillas sealed tightly. Bake at 350°F (175°C) for about 30 minutes until the tortillas are golden brown and crispy.
- Serve: Slice the sheet pan crunchwrap into portions. Serve hot alongside the homemade dip, salsa, guacamole, and fresh chopped tomatoes for a delightful meal.
Notes
- Ensure you fold the tortillas tightly and weigh them down during baking to keep the crunchwrap sealed and crispy.
- Do not pour off the roasted chicken mixture directly; use tongs to avoid excess liquid which can sog the tortillas.
- Feel free to customize the filling with additional veggies or substitute chicken with beef or a plant-based protein.
- The dip can be prepared a day ahead to deepen the flavors.
- Use fresh, good quality cheddar cheese for the best melting and flavor.
- Serve with extra salsa, guacamole, or a squeeze of lime for added zest.
