Chicken Fajita Sheet Pan Crunch Wrap

You all know that I love to cook from scratch. I have to admit though that fast food is an occasional guilty pleasure. I’m particularly partial to Taco Bell. The crunch wrap is my jam, I just love it and I’m not ashamed to say it. That goes for the breakfast version too. So this week, I wanted to get that experience without as much of the guilt. I made an incredible chicken fajita sheet pan crunch wrap right at home that really satisfied like the original! It was simple to put together and so packed with flavor.

The filling for the chicken fajita sheet pan crunch wrap was packed with goodness. I used lots of red peppers, onion, cilantro, and lean ground chicken along with lots of spices and lime juice. All of the ingredients melded together gorgeously in my skillet into this incredibly fragrant mixture.
Once I finished the filling, it was time to assemble this baby. My flour tortillas went all along the edge of my sheet pan and I made sure that almost half of each tortilla was hanging over the edge. Then I placed one in the center so that the tortillas formed a solid base.
Then I spread that glorious chicken fajita filling in an even layer before I sprinkled lots of cheddar cheese on it. Then I put two more tortillas on top of the filling and folded the edges of the base in so that the filling was all enclosed. Like I said, this dinner is really simple to assemble.
When it came out of the oven, the chicken fajita sheet pan crunch wrap was golden perfection. It took about 35 minutes or so, which was not that long at all.

Once it cooled for a bit, I cut the crunch wrap into 6 equal squares. Then they were ready to get it in my belly. Oh my goodness, it really was all of the fun of the original without all of the guilt. The chicken made it leaner, which I loved. Marc and I are still going pretty strong with giving up pork and beef with only a couple of slip ups. I hope you love this version of the fast food favorite too! xoxo

Chicken Fajita Sheet Pan Crunch Wrap
Chicken Fajita Sheet Pan Crunch Wrap
4.29 from 7 votes
Chicken Fajita Sheet Pan Crunch Wrap
Chicken Fajita Sheet Pan Crunch Wrap
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

I have to admit that Taco Bell is a huge guilty pleasure of mine. So I made my own amazing version with this chicken fajita sheet pan crunch wrap and it was really simple to make!

Course: Main Course
Keyword: Chicken, Crunch Wraps, Dinners
Servings: 6
Calories: 478 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 dash olive oil
  • 3 whole red bell peppers seeded and thinly sliced
  • 2 whole onions thinly sliced
  • 1 tablespoon fresh cilantro roughly chopped
  • 1 pound ground chicken
  • 1 whole lime juiced
  • 1 packet taco seasoning 1.25 ounces
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch garlic powder
  • cooking spray for the sheet pan
  • 9 whole flour tortillas burrito sized
  • 1 1/2 cups shredded cheddar cheese
  • salsa for dipping
  1. Heat the olive oil in a large, deep skillet over medium high heat. Add the bell peppers, onion and cilantro and let them soften and get really fragrant for about 5 minutes. Then add the ground chicken and mix it in with the veggies while you break it up. While the chicken cooks, flavor the mixture with the lime juice, taco seasoning, salt, pepper, and garlic powder. Let the mixture cook together for about 6-8 minutes once all of the ingredients are in to meld together while you stir it fairly often. Then take it off of the heat and pre-heat the oven to 375.

  2. Get out a sheet tray and line it with a silicone mat. Spray it a little with cooking spray. Then place 6 of the flour tortillas around the edge of the sheet tray with almost half of each tortilla hanging over the edge. In the tray the sides should all be connected. Then place a 7th in the center so that there is a solid tortilla base. Evenly spread the chicken fajita mixture on the tortilla base and then sprinkle the cheese on top of the chicken mixture. Place the remaining two tortillas on top of the chicken and cheese in the middle and then fold in the tortilla edges to completely enclose the filling. 

  3. Cover the crunch wrap with parchment paper and place another sheet pan over it. Then place an oven safe heavy pan, like a cast iron skillet, on top of the top sheet tray to weigh it down. Bake the crunch wrap for 30 minutes to meld everything together. Then take it out and remove the heavy pan, top sheet pan and parchment and return the crunch wrap to the oven for another 6-8 minutes to really let it crisp up on top. Let it cool for 5 minutes or so, then cut it into 6 large squares by cutting it in half lengthwise and then making 2 equal cuts horizontally. Serve immediately with salsa for dipping!

Nutrition Facts
Chicken Fajita Sheet Pan Crunch Wrap
Amount Per Serving (1 square)
Calories 478 Calories from Fat 172
% Daily Value*
Fat 19.1g29%
Saturated Fat 9.2g58%
Cholesterol 97mg32%
Sodium 1031mg45%
Potassium 387mg11%
Carbohydrates 40g13%
Fiber 2.5g10%
Sugar 6.4g7%
Protein 34.9g70%
Calcium 240mg24%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Fajita Sheet Pan Crunch Wrap
Chicken Fajita Sheet Pan Crunch Wrap


14 thoughts on “Chicken Fajita Sheet Pan Crunch Wrap”

  1. 5 stars
    One of my guilty pleasures is taco bell too. I don’t know why- it is terrible and amazing at the same time. lol. Homemade crunch wraps would be awesome though and love a fajita version.

  2. Can you freeze and reheat the leftovers for another day. Only me and hubby and whole recipe would be too much

    1. Oh these make great leftovers!! My husband and I each ate a square over the course of 3 days. I didn’t even freeze then, just sealed them in a container in the refrigerator and they were great.

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