Description
A shareable sheet-pan supper inspired by Taco Bell’s crunchwrap, loaded with roasted chicken, peppers, cheddar cheese, and a crunchy layer of nacho chips.
Ingredients
- 3 boneless, skinless chicken breasts, sliced into strips (about 1–1.25 lb total)
- 2 medium onions, sliced into strips
- 4 bell peppers, sliced into strips
- 2 tablespoons taco seasoning
- 4 tablespoons olive oil
- 9 large flour tortillas
- 1 tablespoon salted butter, melted
- 3 cups cheddar cheese, grated
- 3 cups nacho cheese tortilla chips, lightly crushed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1–2 tablespoons taco seasoning (optional)
- 2 tablespoons drained green chilies
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Salsa, guacamole, and fresh chopped tomatoes (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Toss the sliced chicken, onions, and bell peppers with the taco seasoning and olive oil until evenly coated. Spread in a single layer.
- Roast for 25 minutes, stirring halfway through. Chicken should reach 165°F (74°C). If needed, roast longer.
- Make the dip: whisk together sour cream, mayonnaise, optional taco seasoning, green chilies, honey, lime juice, garlic powder, and salt. Refrigerate while assembling.
- Brush a clean baking sheet with melted butter. Lay one large tortilla in the center and arrange six tortillas around it, overlapping them.
- Layer 1 cup of grated cheddar on the center tortilla, then half the roasted chicken and veggies, followed by 1.5 cups of crushed chips, and more cheese on top.
- Fold the outer tortillas up and over the filling, pressing seams to create a tight package. Brush with remaining melted butter.
- Bake at 350°F (175°C) for 25–30 minutes until golden and cheese is bubbling. Let rest for 5–10 minutes before slicing.
- Serve with chilled creamy dip, salsa, guacamole, and chopped tomatoes.
Notes
For a vegetarian version, substitute chicken with seasoned black beans or portobello mushrooms. Ensure chips are chunky for optimal crunch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican