Fajita Chicken Crunchwraps

 I’m about to give you the most delicious, trashed-up recipe in existence on my site so far!  Fajita Chicken Crunchwraps are here to satisfy all your cravings-grilled chicken, ooey-gooey pepperjack cheese sauce and more shredded cheese folded up and griddled to golden-brown perfection, served with a quick pico de gallo, guacamole and sour cream.

In all honesty, I have never had a Crunchwrap Supreme from Taco Bell (nachos supreme no beef and chicken chalupa with Baja sauce all the way), but I know how delicious this is and I have it on good authority that the TB version is pretty dang good.I always associate Taco Bell with drunk-people food (but let’s be real-I’ve eaten it many times sober) and I’m assuming these would work well in that regard if you came home late at night after a few bevvies and 1) planned ahead and had all the applicable ingredients at hand or 2) were the luckiest person on Earth and opened your fridge at 2 am to see all the things you needed to make this right in front of you.  I can 100% guarantee this will be better (and better for you!) than the late-night drive-thru version.  But I’m not here to judge you if you just have to have your Uber driver get you to that fast-food version and save this for a delicious, homemade dinner at a more reasonable, less fuzzy time of night.

There are two parts of this recipe that might be considered more difficult-not overstuffing the crunchwraps when layering the filling and the actual assembly/folding.  Watch this video from Pinch of Yum (also the inspiration for the recipe!) to examine the folding technique.  It helps to have the larger tortillas slightly warmed and softened (a few seconds in the microwave covered in a damp paper towel will down the trick) so the wraps don’t tear when folded.

You can make the chicken any way you like, but I love the sharp tang of my Mom’s Fajita Chicken to cut through some of the richness of the cheese and fixings.  Ahh, before I forget! The “crunch” in the crunchwrap comes from a crispy tostada placed inside the wrap when assembling.  It’s kinda lost in my pictures, but I swear there is a crunchy fried tortilla in there.  You can use flour or corn tortillas to make them-or buy ones like these if you don’t feel like frying.

Enjoy these Taco Bell fake-outs…this weekend!

Fajita Chicken Crunchwraps

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• Author: Amanda
• Yield: 4 servings

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Description

Fajita Chicken Crunchwraps are here to satisfy all your cravings-grilled chicken, ooey-gooey pepperjack cheese sauce and more shredded cheese folded up and griddled to golden-brown perfection, served with a quick pico de gallo, guacamole and sour cream.

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Ingredients

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QUICK PICO:

• 4 ounces cherry tomatoes, quartered
• 2 green onions, sliced
• 2 tablespoons red onion, finely minced
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

PEPPERJACK CHEESE SAUCE:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1-1/4 cups whole milk
• 6 ounces Pepperjack cheese, shredded

TO BUILD:

• 1 pound Fajita Chicken, grilled and chopped into bite-sized pieces
• 4 to 6 10-inch “burrito-size” flour tortillas
• 8 to 12 6-inch “fajita-size” flour tortillas
• Vegetable oil
• 2 ounces shredded Pepperjack cheese
• Sour cream
• Shredded romaine or iceberg lettuce

TO SERVE:

• Guacamole
• Hot sauce
• Sour cream
• Salsa

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Instructions

1. To make the quick pico: Combine all the ingredients in a small mixing bowl.  Season to taste with salt and pepper.
2. Make the tostadas: Heat 1 inch of vegetable oil in a medium skillet.  When hot, individually fry 4 to 6 fajita-sized tortillas until crispy and golden brown, about 30 seconds to 1 minute per side.  Transfer the tostadas to paper-towel lined plate and season with salt.  Continue until all of the tortillas are fried.  Set aside.
3. To make the pepperjack cheese sauce: Melt the butter in a saucepan over medium heat.  Add the flour and whisk to combine; cook for 3 to 4 minutes.  Slowly whisk in the milk, ensuring no lumps form.  Cook until thickened and coats the back of a spoon, about 5 minutes.  Lower the heat and slowly whisk in the pepperjack cheese.  When smooth, remove from the heat.
4. Preheat a large cast-iron skillet over medium-low heat.  To build the crunchwraps, heat one large burrito-sized tortilla over a gas burner or warm in the microwave for a few seconds until softened.  Place on a cutting board and layer as follows: place a spoonful of Fajita chicken in the center, spreading out to about the size of the tostada.  Top with a spoonful of pepperjack cheese sauce and a sprinkle of the reserved cheese.  Top with the tostada and press down lightly.  Add a spoonful of sour cream and a spoonful of the quick pico.  DO NOT OVERFILL YOUR CRUNCHWRAP.  Place one of the fajita-sizedd tortillas on top and fold up the larger tortilla around the pocket; it will look like a hexagon.  Flip over so the folded-over side is down.  Continue this process to form all of your crunchwraps.
5. Add a bit of oil or butter to the preheated skillet, using a paper towel or pastry brush to coat the bottom.  Add the crunchwrap, folded-side-down, and cook for 2 to 3 minutes per side, until golden brown and crunchy.  You can keep these in a preheated 300° oven until you finish cooking all of the crunchwraps.  Cut in half and serve with the fixings.

Notes

You will be tempted to overfill your wraps-DO NOT GIVE IN.  You will be rewarded when they fold up into perfect packages without bursting.

You can watch this video from Pinch of Yum to perfect the folding technique.  It’s really easy once you do it a few times!

• Category: Chicken