Chicken Fajita Sheet Pan Crunch Wraps

Heat olive oil in a large, deep skillet over medium high heat. Add bell peppers, onion and cilantro and let them soften and get really fragrant for about 5 minutes. Add 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 375ºF.

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 another tortilla 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.

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!