Chicken Fajita Crunchwrap by Twisted
March 10, 2018
INGREDIENTS
4 chicken breasts, sliced3 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
2/3 cup mayonnaise
1 tbsp fajita seasoning
1/2 cup pickled jalapenos
1 tbsp honey
juice 1 lime
salt, to taste
INSTRUCTIONS
Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita
seasoning and oil.
Roast for 25 minutes at 200°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.
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 grease proof and weigh down with a heavy tray.
Bake for 30 minutes at 180°C.
Cut up, dip and destroy!
Bake for 30 minutes at 180°C.
Cut up, dip and destroy!
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