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.
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.
Equipment
- 12-inch cast iron skillet
- Casserole Dish
Ingredients
- 7 large (10-inch) flour tortillas
- 2 cups shredded cheddar cheese divided
- 2 cups shredded Monterey Jack cheese divided
- 1 tomato diced
- 1 bunch scallions sliced
- 1 green chili pepper sliced
- 1 tbsp chopped cilantro
- 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
- 1/3 cup olive oil
Instructions
- 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.
- 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.
- Spread the cooked chicken fajita filling over the cheese in the skillet.
- Sprinkle the tomato, scallions, green chili pepper, cilantro, and remaining cheddar cheese and Monterey Jack cheese over the chicken fajita filling in the skillet.
- 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.
VIDEO
Notes
You can find the nifty chopping board featured in the recipe video here.
You can find the nifty chopping board featured in the recipe video here.