Sheet Pan Chicken Fajita Crunchwrap Made With The Best Fajitas

A plate with four halves of chicken fajita crunchwraps stacked on top of one another. there is a whole crunchwrap and small bowl of shredded cheddar cheese behind it.

5 from 2 reviews

This sheet pan chicken fajita crunchwrap is a whole new world of deliciousness. Each crispy crunch wrap is packed with flavorful veggies, tender chicken, melty cheddar cheese, and a few more flavorful toppings that make this recipe to die for.


1 pound (450g) Sheet Pan Chicken Fajitas

1 small white onion, finely chopped

1 medium jalapeno pepper, finely chopped

5 medium tomatoes, chopped

1 handful of cilantro, finely chopped

1 lime

Salt and pepper to taste

5 10" flour tortillas

5 6" flour tortillas

1 avocado, smashed

5 tbsp of sour cream 

½ cup (100g) of shredded cheddar cheese

Butter for toasting


  1. Make the sheet pan chicken fajitas. 
  2. Combine onion, jalapeno pepper, tomatoes, cilantro, lime juice, salt, and pepper in a small bowl and mix.
  3. Place 1 larger tortilla on a flat surface and layer as follows: place a spoonful of smashed avocado followed with 1/5 of chicken fajitas in the center, spreading out to about the size of the smaller tortilla. Sprinkle with a spoonful of cheddar cheese, top with a spoonful of salsa, and drizzle with a little of sour cream. Put the smaller tortilla on top and press down lightly. Fold the larger tortilla around the smaller one - it will look like a hexagon at the end. Flip over so the seams are on the bottom side. Repeat with the other tortillas. 
  4. Preheat a skillet with 1 tbsp of butter over medium heat and place the fajita wrap seam side down.
  5. Cook for a couple of minutes until golden brown, flip, and cook the other side. Repeat the process until you've cooked all 5 of the tortillas.
  6. Cut in half and serve with toppings of your choice.


The scale up function does not change the gram measurements.


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