Chicken Fajita Crunchwrap with Spicy Dip
A delicious hybrid dish that combines the fresh, delicious taste of fajitas with the incredible texture of crunchwraps.
Equipment
- Deep sheet pan
- Parchment paper
Ingredients
- 2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp cayenne pepper
- 0.5 tsp cinnamon
- 1 tsp cumin
- 1 tsp brown sugar
- 4 chicken breasts, sliced
- 3 onions, sliced
- 2 yellow peppers, cut into strips
- 2 red peppers, cut into strips
- 1 green pepper, cut into strips
- 2 tbsp fajita seasoning
- 3 tbsp olive oil
- 1 tsp melted butter
- 9 large flour tortillas
- 6 oz shredded Monterey Jack cheese (or Pepper Jack or queso quesadilla cheese)
- 3 oz spicy tortilla chips
- 6 oz cream cheese
- 3 oz mayonnaise
- 1 tbsp fajita seasoning
- 3 tbsp sliced jalapeños
- 1 tbsp honey
- 1 juice of lime
- 1 pinch salt
Instructions
- Preheat the oven to 400°F and prepare the fajita seasoning. Slice the peppers, onions, and chicken breasts and add the strips to a pan. Drizzle 3 tbsp of olive oil on top, season with 2 tbsp of fajita seasoning, mix well, and cook for 25 minutes. After the chicken and vegetables have cooked, remove the pan from the oven and lower the temperature to 350°F.
- Coat another deep sheet pan with melted butter and arrange 7 tortillas on the pan as shown in the video.
- Spread half of the cheese over the base of the dish, followed by half of the fajita mix.
- Spread the tortilla chips over the fajita mix, followed by the rest of the fajita mix and then the rest of the cheese.
- Cover everything with 2 additional tortillas in the middle of the dish and then fold the protruding edges of the other tortillas inwards.
- Cover the pan with a piece of parchment paper and push it down with another pan. Place the sheet pan with the fajita crunchwrap in the oven and bake at 350°F for 30 minutes.
- Prepare the dip using the above ingredients.
- Cut the chicken fajita crunchwrap into individual portions and enjoy!
