Sheet Pan Chicken Fajita Crunchwrap Recipe

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 12 squares

Yield: 1 sheet pan

Fajita chicken sheet pan crunchwrap is the ultimate dinner feast. Tender fajita chicken, peppers, and onions are layered with tons of cheese, jalapenos, and crunchy tostada shells for a delicious, decadent sheet pan meal. This dish can serve as many as 10 if you’re making it as an appetizer or can be the main dish for 4 to 6. Slice it in wedges or squares and serve with your favorite salsas, guacamoles, or dips.

Ingredients

For the Fajita Chicken:

• 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

For the Crunchwrap:

• 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

Steps to Make It

Prepare the Chicken

1. Gather your ingredients

   

2. Slice the chicken into thin strips.

   

3. Add 1 teaspoon of the olive oil to a medium skillet and heat over medium-high. Add the chicken, lime juice, salt, Worcestershire sauce, and 1 tablespoon of the taco seasoning. Cook, without disturbing, until the chicken is golden brown on the bottom. Flip the chicken and continue cooking until cooked through. Transfer the chicken to a medium bowl.

   

4. Add the remaining olive oil to the same skillet and heat over medium-high. Add the bell peppers, onions, salt, and remaining taco seasoning. Saute until peppers and onions are softened and browned. Transfer to the same bowl as the chicken and set aside.

   

Prepare the Crunchwrap

1. Gather your ingredients. Preheat the oven to 400 F.

   

2. Butter a half sheet pan with the butter. (This works the best with softened butter.)

   

3. Line the sheet pan with 7 of the tortillas, slightly overlapping, to cover the bottom and overhanging along the edges.

   

4. Spread half of the cheese into a layer across the tortillas.

   

5. Layer the cooked chicken and peppers mixture over the cheese in an even layer.

   

6. Sprinkle the remaining cheese over top, then add the jalapenos and tostadas.

   

7. Add the remaining 2 tortillas over the top of the layers, then fold over the edges of the bottom tortillas. Press down.

   

8. Spray the tortillas with non-stick cooking spray, then place another sheet pan over top and weigh it down with a cast iron skillet or other heavy, oven-proof item. 

   Transfer to the oven and bake for 30 minutes.

   

9. Remove the cast iron pan and top sheet pan. Bake for another 6 to 8 minutes or until the top tortillas are brown.

   

10. Remove the crunchwrap from the oven, allow to cool slightly, and flip if you wish. Cut into squares. Top with pico de gallo and guacamole and serve immediately. Add sour cream and chopped cilantro, if desired. 

    

What if I Can’t Find Tostadas?

You can find packaged tostada shells in many grocery stores, but if you cannot find them by you, there are several other options:

• Buy crunchy taco shells and break them in half. 
• Buy soft corn tortillas and fry them yourself.
• Use your favorite tortilla chip (even Doritos work great).

Nutrition Facts
Servings: 12
Amount per serving
Calories	503
% Daily Value*
Total Fat 22g	28%
Saturated Fat 9g	44%
Cholesterol 63mg	21%
Sodium 1277mg	56%
Total Carbohydrate 50g	18%
Dietary Fiber 5g	18%
Total Sugars 2g
Protein 27g
Vitamin C 58mg	290%
Calcium 276mg	21%
Iron 4mg	20%
Potassium 480mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.