Giant Chicken Fajita Crunchwrap

We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
Yield: 1
Prep Time: 15 minutes
Cooking Time: 55 minutes

You'll Need:

For the 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 cilantro

For the chicken fajita filling:

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

Here's How:

1. Preheat the oven to 400°F and prepare the chicken fajita filling. Combine the bell pepper strips, diced red onion, chicken strips, seasonings, and olive oil in a bowl and mix well.

2. Pour the chicken fajita filling into a casserole dish, transfer the dish to the oven, and cook at 400°F for 15 minutes.

3. 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 cheddar cheese and half of the Monterey Jack cheese on top.

4. Spread the cooked chicken fajita filling over the cheese.

5. Add the diced tomatoes, scallions, green chili pepper, and cilantro and sprinkle the remaining cheddar cheese and Monterey Jack cheese on top.

6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. 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.


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