The Best Homemade Sheet Pan Chicken Fajita Crunchwrap
Though the Chicken Fajita Crunchwrap Recipe originated with the Taco Bell fast food chain, we’ve altered it to make a delicious homemade version that is more healthy and better tasting. But we might be biased. In our opinion, this is the best homemade Sheet Pan Chicken Fajita Crunchwrap Recipe. We’ll take you step by step through the process to help you make it successfully the first time.
How To Make A Crunchwrap
A crunchwrap is chicken fajita wrap that includes crunched up flavored corn chips. They give it the crunchy aspect that its name is derived from. You can make a crunchwrap without corn chips, but then it would just be a fajita wrap without the crunch.
Sheet Pan Chicken Fajita Crunchwrap Recipe Made in Under 30 Minutes
Our family is fond of recipes that can be made in 30 minutes or less, as are many busy families. This is one of those. If you have all your ingredients ready to go, this is a meal that you can have ready when time is limited.
Giant, Monster Chicken Fajita Crunchwrap
Imagine one giant, monster sized fajita that takes up a whole sheet pan and feeds a family. This is the case with this recipe. It uses 9 tortillas to make one huge, delicious fajita crunchwrap.
Preparation: Prepare the Chicken, Prepare the Crunchwrap
There are two main things that need to be done as far as preparation for this recipe. The chicken and the vegetables both need to be prepared. The chicken should be completely thawed and sliced into thin fajita style strips. And the onions should be peeled and sliced into strips. Also, peppers should be washed, seeds removed and sliced into strips.
To prepare the crunchwrap, you will layout the 7 tortillas on a greased sheet pan as shown below and sprinkle with cheese.
Step 1: Making The Homemade Salsa
Some folks like to serve their chicken crunchwraps with a side of homemade salsa or pico de gallo. If this is the case for you, you’ll want to prepare it first so that when your crunchwrap is finished, you can serve it hot.
Step 2: Assembling The Crunchwrap. Arrange 7 Tortillas In The Pan Like This & Wait 30-40 Minutes.
To assemble the crunchwrap, follow our step by step instructions and photos below. You’ll begin with 7 tortillas and save 2 for the top as a cover. We like to place half of the cheese on the bottom and save the other half for the top before the tortilla is closed. After you’ve assembled the crunchwrap it needs to bake for 30-40 minutes.
Step 3: Cooking & Finishing Touches
When cooking your fajita, we recommend placing another pan on top to hold your tortillas shut.
A Hearty Tex-Mex Special
This dish is a hearty and delicious Tex-Mex recipe. Tex-Mex is a dish such as fajitas or nachos and any dish that uses beef, black beans, canned vegetables, or yellow cheese. With this being fajitas and using yellow cheese, it is classified as Tex-Mex.
Why This Recipe Works
This recipe works because it’s simple and it tastes delicious. Follow our step-by-step instructions below to successfully make your Chicken Fajita Crunchwrap Recipe.
Kitchen Tools You Need
2 sheet pans
cutting board and sharp knife
Tips When Making Sheet Pan Chicken Fajita Crunchwrap
Following are some tips for consideration when making this recipe.
Room temperature tortilla wraps are easier to manage. If they’re refrigerated, place them on the counter at room temperature for 20 minutes before needing to work with them.
You’ll want to drain any liquid from the cooked vegetables and chicken before adding the mixture to the tortillas. Too much liquid will cause your crunchwraps to become soggy rather than crispy.
Once you’ve assembled your tortillas, use another greased sheet pan to set on top of the tortillas to keep the top flaps from opening while baking.
Making Your XXL Chicken Fajita Crunchwrap
The XXL chicken fajita crunchwrap is the perfect dish for parties, potlucks, to enjoy during the game or for a weeknight dinner. Here are the steps to making it.
First, Lay Your Tortillas In Your Skillet and Add ½ of Your Cheeses, Then Set Aside.
Using your sheet pan, grease the inside bottom of the pan where you will lay the tortillas. Lay the tortillas out so that they cover the bottom of the pan. Then spread half of the cheese on top of the tortillas. We’ll save the other half for after we get the chicken mixture added. Set this pan aside for now.
Then Add All Vegetables, Spices, Chicken Strips, And Sauce To A Container, Stir Well And Then Add The Contents To A Roasting Pan And Bake In A 400 Degree Oven For 15-20 Minutes.
We use a cookie sheet to roast the chicken and vegetable mixture. After you’ve mixed in the seasonings, you can lay it all out on a pan to cook.
Then Remove Your Fajitas From The Oven And Pour Into The Tortilla And Cheese Wrap, Then Add Scallions, Chilies, And More Cheese. Wrap It All Up And Set In A 350 Degree Oven for 30-40 Minutes.
Once your chicken and vegetable mixture has cooked, you can take it out of the oven and pour it into your other prepared pan on top of the cheese. Add the remaining cheese and fold the tortillas over so that they’re closed. To keep the tops folded over, add other empty pan on top. The side that touches the tortillas should be greased so that it doesn’t stick.
Then Remove From The Skillet Onto A Board And Cut Into Slices.
Once your crunchwraps have baked, you can remove them from the oven and dump it from your baking sheet onto a cutting board. Cut the wrap into slices. Serve and enjoy!
Frequently Asked Questions About Sheet Pan Chicken Fajita Crunchwrap
Following are frequently asked questions about making Chicken Fajita Crunchwrap Recipe.
What Else Can I Add To My Fajitas?
You can add whatever you like to your fajitas such as scallions, chilis, or more cheese. This recipe would also work with burrito ingredients or taco ingredients. Have fun being creative.
What Can I Serve With My Crunchwraps?
When we have chicken fajitas we like to think Tex-Mex for the menu. Here are some ideas of things to serve with your crunchwraps:
tortilla chips and cheese dip
refried beans
rice
guacamole
salsa
pico de gallo
lettuce side salad
How Can I Reheat My Chicken Fajita Crunchwrap?
We don’t expect that you’re going to have leftovers, but if you do, you can turn the oven on to 400F degrees and reheat them for a few minutes until they’re warmed through.
How Long Will Chicken Fajitas Last?
Typically when we have chicken fajitas for a meal at our house, they’re gone the same meal they’re served. We expect that will likely be the case for you too. But if you happen to have leftovers, you can store them in the refrigerator for up to 2 days inside an airtight container.
How To Store Your Leftover Chicken Fajita Crunchwraps?
Chicken fajitas are best when eaten fresh. But if you need to store leftovers, we recommend putting them in an airtight container in the refrigerator for up to 2 days. They can also be kept in the freezer for up to 2 months.
Can I Make Chicken Fajita Crunchwraps Ahead?
We don’t recommend making them ahead. They are best when served fresh.
How to Make The Sheet Pan Chicken Fajita Crunchwrap
To make Sheet Pan Chicken Fajita Crunchwrap, prepare chicken, onions and peppers by slicing them and roasting them in the oven on a sheet pan. After they’ve cooked, remove them from the pan and build your crunch wrap on the pan with the chicken mixture inside. Place another pan on top to hold the tortillas down while they bake.
Ingredients Needed
3 chicken breasts, sliced
2 onions, sliced
4 peppers, sliced
2 tbsp fajita seasoning
3 tbsp olive oil
9 large flour tortillas
1 tsp melted butter
2 cups shredded cheddar cheese
2 cups spicy tortilla chips
Directions, Steps to Make It
1. Preheat oven to 400F degrees.
2. Prepare sliced chicken, peppers and onions on baking tray. Mix with olive oil and fajita seasoning. Roast in the oven for 25 minutes.
3. Remove roasted chicken and vegetables from the pan. Brush butter over the base of the sheet pan.
4. Lay out 7 tortillas on the pan. Place cheese, chicken mixture and chips on top of the tortillas. Fold over the tortillas.
5. Lay a cookie sheet over the top to hold the tortillas down. Weigh down with a cast iron pan, if desired. Bake at 350 for 30 minutes. Cut, serve and enjoy.
Chicken Fajita Crunchwrap Recipe
Equipment
- 2 sheet pans
- Cutting Board and Sharp Knife
Ingredients
- 3 chicken breasts, sliced
- 2 onions, sliced
- 4 peppers, sliced
- 2 tbsp fajita seasoning
- 3 tbsp olive oil
- 9 large flour tortillas
- 1 tsp melted butter
- 2 cups shredded cheddar cheese
- 2 cups spicy tortilla chips
Instructions
- Preheat oven to 400F degrees.
- Prepare sliced chicken, peppers and onions on baking tray. Mix with olive oil and fajita seasoning. Roast in the oven for 25minutes.
- Remove roasted chicken and vegetables from the pan. Brush butter over the base of the sheet pan.
- Lay out 7 tortillas on the pan. Place cheese, chicken mixture and chips on top of the tortillas. Fold over the tortillas.
- Lay a cookie sheet over the top to hold the tortillas down. Weigh down with a cast iron pan, if desired. Bake at 350 for 30minutes. Cut, serve and enjoy.
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