You will gain a few pounds after this one.
This is a dish that’s so fun to make in the comfort of your own home.
And if you’re a real foodie, this one’s sure to please that appetite of yours.
Tex Mex cuisine is one of the best out there, and this recipe takes the beloved fajita to a whole new level of YES PLEASE.
Enter the chicken fajita crunchwrap in XXL.
Here’s what you’ll need. They’re all found in your local supermarket.
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
You will need the following as well:
- 10.5″ or 12″ cast iron skillet
- casserole dish
- oven
Let’s begin!
You need that oven preheated to 400°F.
Remove the middle part of the bell peppers (seeds and all) and cut them into strips.
Cut the onions and the chicken breasts in to strips.
This takes decent knife skills so if it’s your first time, or if you’re not confident handling a knife, be careful.
You don’t want a part of a finger in that fajita.
Different colored bell peppers add to the presentation so you’ll want to keep that in mind.
Toss everything in a bowl then add the paprika, salt, cayenne pepper, cumin, and olive oil.
Use your hand or hands to mix them well, making sure each ingredient gets coated with the spices.
You want explosive flavors on the first bite!
Grab a casserole dish and pour the marinated chicken and vegetables into it then cook for 15 minutes.
You’ll have to brush that cast iron skillet with olive oil before lining it with 6 tortillas, like how it’s done in the video.
Take around half of the cheddar and monterey jack cheese and sprinkle them evenly over the tortilla in the middle of the pan.
Fun, isn’t it? Go ahead and spread the cooked chicken fajitas over the cheese. Don’t forget to put some beer in the fridge. Or maybe have what you need for margaritas!
Now take your sliced and diced tomatoes, scallions, chili pepper, and cilantro and put them on the cooked chicken, then sprinkle the remaining cheese on top.
Take the last tortilla and place it on top.
Fold the overlapping tortillas towards the middle of the pan.
It takes dexterity but you can do it!
Put the skillet in the oven and cook at 350°F for 40 minutes.
Now’s the perfect time to make those margaritas if I were you.
Or go ahead and have a beer while waiting.
Once you hear that satisfying beep, grab some mittens (obviously) and bring it to the table.
Use your chopping board or anything big enough to cover the pan because you’ll have to flip it over and let it drop.
Slowly!
Slice it like that giant fajita is pizza.
Lay a piece on a plate and dig in!
Told you you’ll gain a few pounds.
Check out this mouth watering dish below!
Please SHARE this with your friends and family.
