Sheet Pan Chicken Fajita Crunchwrap Recipe

Name: Sheet Pan Chicken Fajita Crunchwrap Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: American,Tex-Mex
Ingredients: 1 pound chicken breast; 2 teaspoons olive oil, divided; 1 teaspoon lime juice; 1 teaspoon Worcestershire sauce; 2 tablespoons taco seasoning; 2 teaspoons salt, divided; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 large onion, sliced; 1 tablespoon unsalted butter; 9 flour tortillas; 1 1/2 cups shredded Monterey Jack cheese; 1 1/2 cups shredded cheddar cheese; 1/2 cup pickled jalapeños; 5 piece tostada shells; 1 cup pico de gallo; 1 cup guacamole; Sour cream, cilantro, for optional garnish

A large sheet pan chicken fajita Crunchwrap offers a convenient and substantial meal for parties or family dinners.

⭐ 4.2 (13 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 12 servings

Category Tags:

Lunch Appetizer Dinner

Cuisine Tags:

American Tex-Mex

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Instructions

Preheat the oven to 400°F. Slice chicken into thin strips.
Heat 1 teaspoon olive oil in a skillet. Cook chicken with lime juice, salt, Worcestershire sauce, and 1 tablespoon taco seasoning until golden and cooked; transfer to a bowl.
In the same skillet, heat the remaining olive oil. Sauté bell peppers, onions, salt, and the remaining taco seasoning until softened and browned; combine with the chicken.
Butter a half sheet pan. Line it with 7 overlapping tortillas, allowing edges to overhang the pan.
Spread half of the cheese over the tortillas. Layer the chicken and pepper mixture evenly, then sprinkle with the remaining cheese, jalapeños, and tostadas.
Place the remaining 2 tortillas on top. Fold the overhanging bottom tortilla edges inward to seal the Crunchwrap.
Spray the top tortillas with cooking spray. Place a second sheet pan on top, weighted by a heavy, oven-proof item, and bake for 30 minutes.
Remove the top sheet pan and weight. Continue baking for 6 to 8 minutes until the top tortillas are browned.
Let cool slightly, then cut into squares. Serve immediately with pico de gallo, guacamole, and optional sour cream and cilantro.

Nutritional Info (per serving)

Calories: 503 kcal

Carbohydrate: 50 g

Cholesterol: 63 mg

Fiber: 5 g

Protein: 27 g

Saturated Fat: 9 g

Sodium: 1277 mg

Sugar: 2 g

Fat: 22 g

Unsaturated Fat: 0 g