Giant Chicken Fajita Crunchwrap

You'll Need:

For the giant crunchwrap:

• 7 large (10-inch) flour tortillas
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese, divided
• chicken fajita filling
• 1 tomato, diced
• 1 bunch of scallions, sliced
• 1 green chili pepper, sliced
• 1 tbsp chopped cilantro

For the chicken fajita filling:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, diced
• 4 chicken breasts, sliced
• 1 tsp paprika
• 1 tsp salt
• 1 tsp cumin
• 1 tsp cayenne pepper
• ⅓ cup olive oil

Here's How:

1. Grease a 12-inch cast iron skillet with olive oil and arrange 5 large tortillas around the skillet so that they overlap and partially hang over the edge of the pan. Place 1 tortilla in the center and sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the tortillas in the skillet.

2. For the chicken fajita filling, combine the bell peppers, red onion, chicken, paprika, salt, cumin, cayenne pepper, and olive oil. Pour the chicken fajita filling into a casserole dish, transfer the dish to a preheated oven, and cook at 400°F for 15 minutes.

3. Spread the cooked chicken fajita filling over the cheese in the skillet.

4. Sprinkle the tomato, scallions, green chili pepper, cilantro, and remaining cheddar cheese and Monterey Jack cheese over the chicken fajita filling in the skillet.

5. Place the last tortilla on top and fold the overlapping tortillas toward the middle of the skillet. Reduce the oven temperature to 350°F, transfer the skillet to the oven, and cook for 40 minutes.

You can find the nifty chopping board featured in the recipe video here.