Sheet Pan Chicken Fajita Crunchwrap
Sheet Pan Chicken Fajita Crunchwrap recipe.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 4 chicken breasts, sliced
- 3 onions, sliced
- 5 peppers, sliced
- 2 tbsp fajita seasoning
- 3 tbsp olive oil
- 9 large flour tortillas
- 1 tsp melted butter
- 2 cups cheddar, grated
- 2 cups spicy tortilla chips
- For the dip:
- 1 cup sour cream
- ⅔ cup mayonnaise
- 1 tbsp fajita seasoning
- ½ cup pickled jalapenos
- 1 tbsp honey
- juice 1 lime
- salt, to taste
Instructions
- Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200°C, stirring occasionally.
- Meanwhile, mix everything together for your dip and set aside.
- Brush your butter across the base of a sheet pan. Lay 7 tortillas in, as per the video. Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese. Fold over the tortillas, then lay over a sheet of greaseproof and weigh down with a heavy tray.
- Bake for 30 minutes at 180°C.
- Cut up, dip and destroy!
Watch the recipe video here:
Sheet Pan Chicken Fajita Crunchwrap
Sheet Pan Chicken Fajita Crunchwrap
Posted by Twisted on Monday, September 24, 2018
