Giant Chicken Fajita Crunchwrap
By Scrumdiddlyumptious Editorial Team · scrumdiddlyumptious.com
1 hrServes 1
A crispy-edged skillet pie: chicken fajita filling layered between overlapping tortillas and melted cheese, then folded and baked until golden.
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| prepPreheat oven to 400°F / 200°C | ||||||
| 5 large (10-inch) flour tortillas (for base) | Grease skillet, layer base tortillas & cheeses | Spread filling over cheese in skillet | Top with tomato, chili, scallions & cheeses | Place top tortilla, fold edges & bake 350°F / 175°C, 40 min | Garnish with cilantro | |
| 1 large (10-inch) flour tortilla (center) | ||||||
| 1 large (10-inch) flour tortilla (top) | ||||||
| 115 g shredded cheddar cheese (first layer) | ||||||
| 115 g shredded Monterey Jack cheese (first layer) | ||||||
| 4 chicken breasts, sliced | Combine chicken, peppers, onion & spices | Roast filling 400°F / 200°C, 15 min | ||||
| 1 yellow bell pepper, sliced | ||||||
| 1 red bell pepper, sliced | ||||||
| 1 green bell pepper, sliced | ||||||
| 1 red onion, diced | ||||||
| 1 tsp paprika | ||||||
| 1 tsp salt | ||||||
| 1 tsp cumin | ||||||
| 1 tsp cayenne pepper | ||||||
| 80 ml olive oil | ||||||
| 1 tomato, diced | ||||||
| 1 green chili pepper, sliced | ||||||
| Bunch of scallions, sliced | ||||||
| 115 g shredded cheddar cheese (remaining) | ||||||
| 115 g shredded Monterey Jack cheese (remaining) | ||||||
| 1 Tbsp chopped cilantro | ||||||
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