Sheet Pan Chicken Fajita Crunchwrap Recipes

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SHEET PAN CRUNCH-WRAP RECIPE BY TASTY

Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa

Provided by Julie Klink

Categories     Dinner

Yield 14 servings

Number Of Ingredients 36



Sheet Pan Crunch-Wrap Recipe by Tasty image

Steps:

  • Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  • Generously spray a sheet tray with cooking oil spray.
  • Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  • Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  • Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  • Place the tostadas over the fillings.
  • Sprinkle the rest of the cheese over the tostadas.
  • Place the last flour tortilla over the cheese.
  • Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  • Preheat oven to 375˚F (190˚C).
  • Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  • Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  • Flip the crunch-wrap onto a cutting board.
  • Slice and serve with salsa and sour cream.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cups cooked chicken, shredded
1 taco seasoning, 1 packet
1 tablespoon fresh cilantro, chopped
½ lime, juiced
1 tablespoon olive oil
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
½ lime, juiced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
1 onion, diced
1 lb ground beef
1 tomato, diced
½ lime, juiced
1 tablespoon fresh cilantro, chopped
1 taco seasoning, 1 packet
1 tablespoon butter
1 onion, diced
1 tomato, diced
6 eggs
½ teaspoon salt
½ teaspoon pepper
8 burrito flour tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
1 lb bacon, cooked and chopped
5 corn tostadas
sour cream, to serve
salsa, to serve

SHEET PAN CHICKEN FAJITAS

Quick and easy way to prepare homemade, flavorful fajitas for a crowd!

Provided by themoodyfoodie

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h20m

Yield 8

Number Of Ingredients 14



Sheet Pan Chicken Fajitas image

Steps:

  • Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
  • Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  • Spread chicken mixture onto prepared pan.
  • Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
  • Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g

⅓ cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 ½ pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1 onion, sliced
¼ cup chopped fresh cilantro
½ lime, juiced

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