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.