Sheet Pan Chicken Fajita Crunchwrap

Sheet pan chicken fajita crunchwrap

Sheet Pan Chicken Fajita Crunchwrap

To make a sheet pan chicken fajita crunchwrap, you will need the following ingredients:

4 large flour tortillas

1 pound boneless, skinless chicken breasts, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

1 cup shredded cheese

Salsa, for serving (optional)

Sour cream, for serving (optional)

Here's how to make it:

Sheet pan chicken fajita crunchwrap

Preheat your oven to 425°F (220°C).

Place the chicken, bell peppers, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat the vegetables and chicken evenly.

Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Lay out the flour tortillas on a clean surface. Place a spoonful of the roasted chicken and vegetables in the center of each tortilla. Top with a sprinkle of shredded cheese.

Fold the edges of the tortillas up and over the filling, overlapping them to create a "crunchwrap" shape.

Place the crunchwraps back on the baking sheet and bake for an additional 5-10 minutes, or until the tortillas are crispy and the cheese is melted.

Serve the crunchwraps hot, with salsa and sour cream on the side for dipping, if desired. Enjoy!