Sheet Pan Chicken Fajita Crunchwrap

Published Date: September 15, 2021

Chicken Fajita Crunchwraps are perfect for making as a sheet pan meal! Flavorful and tender chicken strips, fresh veggies, gooey cheese, and crunchy tortilla chips nestled between crisp oven-baked tortillas, yes, please! This dish is perfect for game day get-togethers, movie nights or even just a weekday meal with plenty to go around.

Sheetpan Chicken Fajita Crunchwrap
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Homemade Sheet Pan Chicken Fajita Crunchwrap

This recipe is a family-size spinoff of the iconic Taco Bell Crunchwrap Supreme! It has all the goodness of the well-loved Tex-Mex special but is baked in a sheet pan. It’s generous portions are enough to feed a crowd and leave them fully satisfied. Plus, it comes with a ridiculously good dip that makes it all the more appetizing!

A Hearty Tex-Mex Special

Tex-Mex cuisine offers some of the most flavorful and soul-warming dishes out there. And I love indulging every now and then. From a humble bowl of Frito Chili Pie to the classics like Tacos, Burritos, and Enchiladas and now this— a delicious sheet pan chicken fajita!

Traditional fajitas are made of grilled sliced meat with pepper and onion strips served with tortilla wraps. The meat and veggies are usually sizzled on an iron plate and served with guacamole, salsa, pico de gallo, cheese, and sour cream.  With so many ways to enjoy Fajitas nowadays, I especially love this crunch wrap version. I still get to enjoy all the classic flavors and textures, but it is made with less fuss and enough to feed an army…or at least a hungry family! ha!

 Chicken Fajita Crunchwrap
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Why This recipe works:

  • You can get the crunch wrap ready in just 15 minutes and make the dip while waiting for it to bake. So time efficient!
  • All you need is a large baking pan to make it.
  • This sheet pan chicken fajitas recipe makes 6 to 8 large servings in one go. Perfect for family meals or a small gathering of friends.
  • They are also ideal as on-the-go, portable school or office meals.

Ingredients Needed:

  • Chicken breast
  • Onions
  • Red bell pepper, green bell pepper, yellow bell pepper
  • Taco seasoning
  • Olive oil
  • Flour tortillas
  • Salted butter, melted
  • Cheddar cheese, grated
  • Nacho cheese tortilla chips

Dip:

  • Sour cream
  • Mayonnaise
  • Taco seasoning 
  • Green chilies
  • Honey
  • Lime juice
  • Garlic powder
  • Salt

Garnishes (optional):

  • Salsa,
  • Guacamole
  • Fresh chopped tomatoes
Sheetpan-Chicken-Fajita-Crunchwrap Ingredients
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Kitchen Tools You Need

  • Large baking pan
  • Sharp
  • knife
  • Cheese
  • grater
  • Silicon brush

Make the Sheet Pan Chicken Fajita Crunchwrap 

  1. Preheat the oven to 400 degrees.
  2. Slice the chicken breasts, onions, and peppers. Place them in a large bowl with taco seasoning and olive oil. Stir to coat.
  3. Place the chicken and veggie mixture onto a large baking sheet.
  4. Roast the chicken and veggies at 400 degrees for 25 minutes. After you remove them from the oven, reduce the oven heat to 350 degrees. Set aside.
  5. While waiting, make the dip. Stir together the sour cream, mayonnaise, taco seasoning, jalapenos, honey, lime juice, garlic powder, and salt in a mixing bowl. Set this in the fridge to allow the flavors to combine.
  6. Spread the melted butter on another large baking sheet. Lay 1 tortilla in the center of the pan. Then lay 6 tortillas around the edges of the pan. They should overlap so that the entire pan is covered. The edges of the tortillas should hang over the edge of the sheet tray. 
  7. Add the filling and spread to cover the tortillas. Do not add any to the tortilla hanging over the edges. 
  8. Layer half of the cheese, chicken fajita mixture, and veggie mix, then distribute the chips evenly on top. Add the remaining chicken and veggie mix and sprinkle with the rest of the cheese.
  9. Fold the hanging edges of the tortillas over the filling and place the 2 remaining tortillas to fully cover.
  10. Cover with wax paper or parchment paper and place a heavy tray or pan on top to weigh it down. Bake at 350 degrees for 30 minutes.
  11. Cut into large squares, garnish and serve with the dip
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Tips when Making Sheet Pan Chicken Fajita Crunchwrap 

  • Room temperature tortillas are more pliable and easier to manage. So if they are refrigerated, take them out 15 minutes ahead of time.
  • Transfer chicken and veggies to a wire rack or plate lined with paper towels after baking to drain them from excess liquids. Do not pour the mixture directly onto crunch wrap, or it will become too soggy.
  • You may need to further weigh down the crunch wrap with a heavy pan before baking. Otherwise, the tortillas will open up.

How to Store Leftovers

This will keep for 3-4 days in the fridge. Make sure to put leftovers in an airtight container. It can be reheated in the microwave but is best reheated in the oven or air fryer. Leftovers may also be frozen for up to 2 months. To reheat frozen crunch wraps, it is best to let them thaw before baking until heated through.

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Frequently Asked Questions about Sheet Pan Chicken Fajita Crunchwrap

I don’t have any taco seasoning – is there an alternative? 

Yes, you could use fajita seasoning. Or if that is not an option, you could mix: 2 tablespoons of chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and ½ teaspoon crushed red pepper flakes in a medium bowl. Then just divide this between the filling and the dip. (You could leave out the other salt and garlic in the dip recipe.)

Is there a cheese I could use other than cheddar?

Yes! Feel free to use what you like. Pepper Jack cheese is a wonderful alternative to this recipe.

Is this a spicy recipe?

It only has a little heat. If you want it to be milder, leave the jalapenos out of the dip and in the filling. Use crunchy tortilla chips that are not spicy.

Can I just use cooking spray instead of using butter?

Yes, that is quick and easy and will make very little difference to the flavor.

Can I substitute ground beef?

Absolutely! If you use ground beef, just make sure it is fully cooked before adding it to the filling. 1 pound should be about right. (You would roast the veggies and then stir the cooked ground beef into this mixture before adding it to the fajita crunch wrap.)

Sheet pan Chicken Fajita
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Sheet pan Chicken Fajita
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Sheet Pan Chicken Fajita Crunchwrap

We couldn’t get enough of Chicken Fajita Crunchwrap, so we made it in a Sheet Pan! Flavorful and tender chicken strips, fresh veggies, gooey cheese, and crunchy tortilla chips nestled between crisp oven-baked tortillas! It is perfect for game days or movie nights with plenty to go around.
5 from 3 votes
Print Pin Rate
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Fajita Crunchwrap, Fajitas, sheetpan fajitas crunchwrap, Sheetpan recipe, Tex-Mex recipe
Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients

  • 3 pieces chicken breasts
  • 2 medium onions
  • 4 pieces bell peppers yellow, red, green, orange
  • 2 Tablespoons taco seasoning
  • 4 Tablespoons olive oil
  • 9 large flour tortillas
  • 1 Tablespoon salted butter melted
  • 3 cups cheddar cheese grated
  • 3 cups nacho cheese tortilla chips

Dip:

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 -2 Tablespoons taco seasoning
  • 2 Tablespoons green chilies can drained
  • 1 Tablespoon honey
  • 1 Tablespoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Optional Garnishes:

  • Salsa
  • Guacamole
  • Fresh chopped tomatoes

Instructions

  • Preheat the oven to 400 degrees.
  • Slice the chicken breasts, onions, and peppers. Place them in a large bowl with taco seasoning and olive oil. Stir to coat.
  • Place the chicken and veggie mixture onto a large baking sheet.
  • Roast the chicken and veggies at 400 degrees for 25 minutes. After you remove them from the oven, reduce the oven heat to 350 degrees. (pan will have excess liquid in it after cooking, just use tongs to transfer the meat and veggies – don’t pour mixture onto crunchwrap or it will become too soggy.)
  • While that is cooking, make the dip: In a small bowl, stir together the sour cream, mayonnaise, taco seasoning, jalapenos, honey, lime juice, garlic powder, and salt. Set this in the fridge to allow the flavors to combine.
  • Spread the melted butter on another large baking sheet. Lay 1 tortilla in the center of the pan. Then lay 6 tortillas around the edges of the pan. They should overlap so that all of the pan is covered, and the edges of the tortillas will hang over the edges of the pan.
  • Next, we will add the filling, which should only go to the edges of the pan, not on the part of the tortilla that is hanging over the edges.
  • Sprinkle on half of the cheese, then half of the chicken and veggie mix. Then sprinkle on all of the chips, the rest of the chicken and veggie mix, and top with the remaining cheese.
  • Fold over the tortillas and add the 2 remaining tortillas so that there is no filling uncovered.
  • Next, cover this with wax paper or parchment paper and place a pan on top to weigh it down. You may need to further weigh it down with a cast iron skillet. (Otherwise, the tortillas will open up.)
  • Bake at 350 degrees for 30 minutes.
  • Serve with the dip.
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  1. 5 stars
    This recipe is soo yummy and definitely meets my taco shop craving needs! Thank you for easy to follow picture instructions too 🙌🏼

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