XXL 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.

You'll Need:

  • 7 tortillas
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 lb chicken breast
  • 1 red onion
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • ⅓ cup olive oil
  • 4 oz shredded monterey jack
  • 4 oz shredded cheddar
  • 1 bunch of scallions, sliced
  • 1 green chili pepper, sliced
  • 1 tomato, diced
  • 1 tbsp cilantro

Extra:

  • 10.5" or 12" cast iron skillet

Here's How:

1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.

2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.

3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and monterey jack cheese over the tortilla in the middle of the pan.

4. Spread the cooked chicken fajitas over the cheese.

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

6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.

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

Comments

Also hefty