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.