Sheet Pan Chicken Fajita Crunchwrap

Sheet Pan Chicken Fajita Crunchwrap

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Chicken Fajita Crunchwraps are perfect for making as a sheet pan meal! Flavorful and tender chicken strips, fresh veggies, gooey cheese, and crunchy tortilla chips nestled between crisp oven-baked tortillas.

Sheet Pan Chicken Fajita Crunchwrap


  • 4 chicken breasts, sliced
  • 3 onions, sliced
  • 5 peppers, sliced
  • 2 tbsp fajita seasoning
  • 3 tbsp olive oil
  • 9 large flour tortillas
  • 1 tsp melted butter
  • 2 cups cheddar, grated
  • 2 cups spicy tortilla chips
  • For the dip:
  • 1 cup sour cream
  • β…” cup mayonnaise
  • 1 tbsp fajita seasoning
  • Β½ cup pickled jalapenos
  • 1 tbsp honey
  • juice 1 lime
  • salt, to taste


  • Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200Β°C, stirring occasionally.
  • Meanwhile, mix everything together for your dip and set aside.
  • Brush your butter across the base of a sheet pan. Lay 7 tortillas in, as per the video. Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese. Fold over the tortillas, then lay over a sheet of greaseproof and weigh down with a heavy tray.
  • Bake for 30 minutes at 180Β°C.
  • Cut up, dip and destroy!

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