Description
A weeknight showstopper featuring crunchy tortilla layers, melty cheddar, and vibrant fajita flavors, perfect for feeding a crowd.
Ingredients
- 3 boneless skinless chicken breasts, sliced into strips
- 2 medium onions, thinly sliced
- 4 bell peppers (mix colors: yellow, red, green, orange), sliced into strips
- 2 tablespoons taco seasoning (split use)
- 4 tablespoons olive oil
- 9 large flour tortillas
- 1 tablespoon salted butter, melted (to grease baking sheet)
- 3 cups cheddar cheese, grated
- 3 cups nacho cheese tortilla chips
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1–2 tablespoons taco seasoning (to taste)
- 2 tablespoons drained green chilies
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- For serving: salsa, guacamole, fresh chopped tomatoes
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with foil or parchment for easier cleanup.
- Slice chicken, onions, and peppers into even strips. Toss with taco seasoning and olive oil in a large bowl.
- Spread the mixture in a single layer on the baking sheet and roast for 25 minutes.
- Make the dip by whisking sour cream, mayonnaise, taco seasoning, green chilies, honey, lime juice, garlic powder, and salt in a small bowl.
- Prepare a second large baking sheet and brush with melted butter; layer tortillas overlapping for the crunchwrap base.
- Sprinkle half the cheddar over the center tortilla, layer with chicken and veggies, then nacho chips, followed by remaining chicken and cheese.
- Fold the tortillas towards the center to seal the filling, cover with two more tortillas on top, and weigh down.
- Bake at 350°F for 30 minutes until golden and crisp. Let sit for 5 minutes before slicing.
- Serve hot with dip, salsa, guacamole, and tomatoes.
Notes
For extra crispness, finish under a broiler for 1–2 minutes. This dish is customizable; feel free to swap proteins or add more veggies.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican