Sheet Pan Chicken Fajita Crunchwrap

Ingredients · for 4 (scales to your household)

• 1 pound Chicken Breast $6.80
• 2 teaspoons Olive Oil $0.12
• 1 teaspoon Lime Juice $0.07
• 1 teaspoon Worcestershire Sauce $0.09
• 2 tablespoons Taco Seasoning $0.36
• 2 teaspoons Salt $0.10
• 1 Red Bell Pepper $0.88
• 1 Green Bell Pepper $0.88
• 1 Yellow Bell Pepper $0.88
• 1 Onion $0.60
• 1 tablespoon Unsalted Butter $0.20
• 9 Flour Tortillas $4.49
• 1 1/2 cup Monterey Jack Cheese $2.54
• 1 1/2 cup Cheddar Cheese $2.69
• 1/2 cup Pickled Jalapenos $1.00
• 5 Tostada Shells $1.25
• 1 cup Pico de Gallo $2.00
• 1 cup Guacamole $6.06
• 1/4 cup Sour Cream (optional) $0.39
• 2 tbsp Cilantro (optional) $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare the Chicken
2. Gather your ingredients
3. Slice the chicken into thin strips.
4. Add 1 teaspoon of the olive oil to a medium skillet and heat over medium-high. Add the chicken, lime juice, salt, Worcestershire sauce, and 1 tablespoon of the taco seasoning. Cook, without disturbing, until the chicken is golden brown on the bottom. Flip the chicken and continue cooking until cooked through. Transfer the chicken to a medium bowl.
5. Add the remaining olive oil to the same skillet and heat over medium-high. Add the bell peppers, onions, salt, and remaining taco seasoning. Saute until peppers and onions are softened and browned. Transfer to the same bowl as the chicken and set aside.
6. Prepare the Crunchwrap
7. Gather your ingredients. Preheat the oven to 400 F.
8. Butter a half sheet pan with the butter. (This works the best with softened butter.)
9. Line the sheet pan with 7 of the tortillas, slightly overlapping, to cover the bottom and overhanging along the edges.
10. Spread half of the cheese into a layer across the tortillas.
11. Layer the cooked chicken and peppers mixture over the cheese in an even layer.
12. Sprinkle the remaining cheese over top, then add the jalapenos and tostadas.
13. Add the remaining 2 tortillas over the top of the layers, then fold over the edges of the bottom tortillas. Press down.
14. Spray the tortillas with non-stick cooking spray, then place another sheet pan over top and weigh it down with a cast iron skillet or other heavy, oven-proof item. Transfer to the oven and bake for 30 minutes.
15. Remove the cast iron pan and top sheet pan. Bake for another 6 to 8 minutes or until the top tortillas are brown.
16. Remove the crunchwrap from the oven, allow to cool slightly, and flip if you wish. Cut into squares. Top with pico de gallo and guacamole and serve immediately. Add sour cream and chopped cilantro, if desired.

Per serving