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Fajita Chicken Crunchwraps

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  • Author: Amanda
  • Yield: 4 servings 1x

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.

Ingredients

Scale

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

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

Find it online: https://nevernothungry.com/fajita-chicken-crunchwraps/