Don’t lie- you know the crunch-wrap supreme is the best thing on the Taco Bell menu. And you know you’ve thought that you could do it better, if only you were willing to take the time…and find the recipe.
Well, your crunch-wrap procrastination days are finally over, thanks to the folks over at Scrumdiddlyumptious.
They’ve come up with a nifty hack for this delicious menu item, and it makes for the ULTIMATE crunch-wrap supreme!
Of course, what’s the point in hacking your way through a recipe if you don’t plan on making it your own?
These genius folks have upgraded the crunch-wrap into what’s basically a ginormous chicken fajita pie, and people can’t seem to get enough.
Say goodbye to taco Tuesday everyone, there’s a new Mexican-inspired munchy in town that just rave-worthy enough to secure a weekly spot at your dinner table. And, thankfully, it’s soooo easy to make!
Here’s what you will need to get started:
- A 10 1/2″ or 12″ cast iron pan
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb of chicken breast
- 1 red onion
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of cayenne pepper
- 1 teaspoon of salt
- 1/3 a cup of olive oil
- 1/2 a cup of Monterey Jack cheese, shredded
- 1/2 a cup of cheddar cheese, shredded
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 Tablespoon of Cilantro, chopped
Step 1- prep the goods
Start by preheating the oven to 400°F and core each Bell pepper and slice into 1/4″ wide strips. Do the same with the onion, and slice your chicken breast into 1/2″ strips as well.
Then, put all of it into a bowl and all of your seasonings. Drizzle with the olive oil and mix everything together until all the chicken and veggies are covered in the oil and spices.
Step 2- make it happy
Put all of the now-marinated chicken and veggies into a medium-sized casserole dish and pop into the preheated oven for 15 minutes to let the chicken cook and to tenderize the peppers and onions.
Step 3- make your case
Lightly grease the cast iron skillet with olive oil. Then, line the skillet with 6 tortillas. Leave about half of each tortilla hanging over the sides, except for the one that you’ll place in the middle.
Step 4- cheesy for sheezy
Once your skillet is lined with the tortillas, pour in half of the shredded cheddar and half of the Monterey jack cheese. Spread around to get even coverage.
Step 5- fill her up
Remove the fajita mixture from the oven and reduce the temperature to 350℉. Take your chicken fajita mix and using tongs, pile it up on top of the cheese until all of it is covered.
Step 6- Top it off
Sprinkle the top of the fajita mixture with the rest of your filling- the scallions, tomatoes, cilantro, chili pepper, and the remaining cheddar and Monterey jack cheese.
Step 7- add the last layer of perfection
Once you’ve got all of the tasty fillings in the skillet, place the last remaining tortilla over the top of it directly in the center and press it down slightly.
Working gently, take the overhanging flap of each tortilla and fold it over the top of the tortilla. Then, pop it in the oven and bake for 40 minutes.
When it comes out, you’ll have this beauty staring back at you…
Trust us, once you try this delicious chicken fajita take on the crunch-wrap, you won’t miss the tostada at all. If you’re a sucker for tradition, though, feel free to add one in.
Get the step-by-step tutorial in the video below.
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Sweet and Savory
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