Chicken Crunch Wrap

 Tired of takeout? Try this take out fake out at home. It's delicious and, bonus...there's no delivery charge!

Ingredients:

7 soft tortillas

1 red sweet pepper

1 orange sweet pepper

1 green sweet pepper

1 medium onion

1 lb boneless, skinless chicken breast

1 tsp paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 tsp salt

1/3 cup olive oil

2 cups (jalapeño) Monterey Jack shredded cheese

a bunch of green onions

fresh parsley or cilantro

10" cast iron skillet

Cut all the peppers and the onion into 1/4" strips and the chicken into 1/2" strips. Toss together with the paprika, cumin, cayenne, salt and olive oil. Cook in a 400°F oven for 15 minutes, stir and return to the oven 5-10 minutes longer until the chicken is cooked.

Before cooking I thought... how is all this and the tortillas going to fit in my 10" skillet? But it did.

 

Anyways, while the chicken and veggies cook, spray the skillet and lay 6 tortillas in the bottom overlapping as they go around and with about half of each one hanging over the edge. Place half the cheese in the bottom.

When the fajita mix comes out of the oven spoon it all right on top of the cheese.

Then top with sliced green onion, chopped parsley...

and the remainder of the cheese.

Place the last tortilla on top and fold each hanging edge of the tortillas over it. Press down firmly and give it a little spray of olive oil.

Bake at 400°F for 40 minutes. Not very pretty, I don't know if I got the folds right. But it tastes good!

We like it served with salsa.

Serves 4