Chicken Filling
Sheet Pan Crunch-Wrap
Ingredients
- olive oil1 tablespoon
- onion1
- red bell pepper1
- cooked chicken2 cup
- taco seasoning1
- fresh cilantro1 tablespoon
- lime½
- olive oil1 tablespoon
- onion½
- green bell pepper1
- red bell pepper1
- lime½
- paprika1 teaspoon
- cumin½ teaspoon
- pepper½ teaspoon
- salt½ teaspoon
- olive oil1 tablespoon
- onion1
- ground beef1 pound
- tomato1
- lime½
- fresh cilantro1 tablespoon
- taco seasoning1
- butter1 tablespoon
- onion1
- tomato1
- egg6
- salt½ teaspoon
- pepper½ teaspoon
- burrito flour tortilla8
- shredded cheddar cheese3 cup
- shredded monterey jack cheese3 cup
- bacon1 pound
- corn tostadas5
- sour cream0
- salsa0
Instructions
- 1
Heat olive oil in a pan over medium heat.
- 2
Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized.
- 3
Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly.
- 4
Remove from heat, cover, and refrigerate until ready to use.
- 5
Heat olive oil in a pan over medium heat.
- 6
Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened.
- 7
Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly.
- 8
Remove from heat, cover, and refrigerate until ready to use.
- 9
Heat olive oil in a pan over medium heat.
- 10
Add the onion, and cook, stirring occasionally, until caramelized.
- 11
Add the ground beef, break apart, and cook through until the beef is no longer pink.
- 12
Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly.
- 13
Remove from heat, cover, and refrigerate until ready to use.
- 14
Heat butter in a pan over medium-low heat.
- 15
Add the onion, and cook, stirring occasionally, until caramelized.
- 16
Add the tomatoes, eggs, salt, and pepper.
- 17
Fold the eggs and cook until they are no longer wet.
- 18
Remove from heat, cover, and set aside.
- 19
Generously spray a sheet tray with cooking oil spray.
- 20
Place the tortillas so half of the tortilla is hanging over the edge of the pan.
- 21
Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
- 22
Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
- 23
Scoop the chicken mixture over the tortillas in the upper-left corner of the tray.
- 24
Spread the mixture so that it fills ¼ of the sheet tray.
- 25
Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray.
- 26
Spread the mixture so that it fills ¼ of the sheet tray.
- 27
Scoop the beef mixture over the tortillas in the lower-right corner of the tray.
- 28
Spread the mixture so that it fills ¼ of the sheet tray.
- 29
Scoop the egg mixture over the tortillas in the lower-left corner of the tray.
- 30
Spread the mixture so that it fills ¼ of the sheet tray.
- 31
Top with cooked bacon.
- 32
Place the tostadas over the fillings.
- 33
Sprinkle the rest of the cheese over the tostadas.
- 34
Place the last flour tortilla over the cheese.
- 35
Fold over the tortillas so they cover up the fillings and touch the center tortilla.
- 36
Preheat oven to 375˚F (190˚C).
- 37
Place another sheet tray on top of the crunch-wrap.
- 38
Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
- 39
Bake for 20 minutes.
- 40
Remove weight and sheet tray.
- 41
Bake for an additional 15 minutes until the tortillas are golden and crisp.
- 42
Flip the crunch-wrap onto a cutting board.
- 43
Slice and serve with salsa and sour cream.
- 44
Enjoy!
Nutrition (per serving · serves 14)
Estimated values based on ingredient data. Actual nutrition may vary.
