Twisted Chicken Fajita Crunchwrap Recipes

SHEET PAN CRUNCH-WRAP RECIPE BY TASTY

Steps:

• Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
• Generously spray a sheet tray with cooking oil spray.
• Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
• Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
• Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
• Place the tostadas over the fillings.
• Sprinkle the rest of the cheese over the tostadas.
• Place the last flour tortilla over the cheese.
• Fold over the tortillas so they cover up the fillings and touch the center tortilla.
• Preheat oven to 375˚F (190˚C).
• Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
• Flip the crunch-wrap onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!

GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP

Steps:

• Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
• Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
• Bake for 25 minutes at 200°C.
• Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
• Slice up and serve with salsa and sour cream!

SHEET PAN CHICKEN FAJITA CRUNCHWRAP

Steps:

• 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!

CHICKEN FAJITA SHEET PAN CRUNCH WRAP

Steps:

• 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.
• Then add the Ground Chicken (1 pound) and mix it in with the veggies while you break it up.
• 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.
• Take chicken mixture off of the heat and preheat the oven to 375 degrees F (190 degrees C).
• Get out a sheet tray and line it with a silicone mat. Spray it a little with Nonstick Cooking Spray (as needed).
• 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.
• 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.
• 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.
• 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.
• Bake the crunch wrap for 30 minutes to meld everything together.
• 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.
• 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!

SHEET PAN CHICKEN FAJITA CRUNCHWRAP RECIPE

Steps:

• Gather your ingredients
• Slice the chicken into thin strips.
• Add 1 teaspoon of the olive oil to a medium skillet and heat over medium-high. Add the chicken, lime juice, salt, Worcestershire sauce, and 1 tablespoon of the taco seasoning. Cook, without disturbing, until the chicken is golden brown on the bottom. Flip the chicken and continue cooking until cooked through. Transfer the chicken to a medium bowl.
• Add the remaining olive oil to the same skillet and heat over medium-high. Add the bell peppers, onions, salt, and remaining taco seasoning. Saute until peppers and onions are softened and browned. Transfer to the same bowl as the chicken and set aside.
• Gather your ingredients. Preheat the oven to 400 F.
• Butter a half sheet pan with the butter. (This works the best with softened butter.)
• Line the sheet pan with 7 of the tortillas, slightly overlapping, to cover the bottom and overhanging along the edges.
• Spread half of the cheese into a layer across the tortillas.
• Layer the cooked chicken and peppers mixture over the cheese in an even layer.
• Sprinkle the remaining cheese over top, then add the jalapenos and tostadas.
• Add the remaining 2 tortillas over the top of the layers, then fold over the edges of the bottom tortillas. Press down.
• Spray the tortillas with non-stick cooking spray, then place another sheet pan over top and weigh it down with a cast iron skillet or other heavy, oven-proof item. Transfer to the oven and bake for 30 minutes.
• Remove the cast iron pan and top sheet pan. Bake for another 6 to 8 minutes or until the top tortillas are brown.
• Remove the crunchwrap from the oven, allow to cool slightly, and flip if you wish. Cut into squares. Top with pico de gallo and guacamole and serve immediately. Add sour cream and chopped cilantro, if desired.