Sheet Pan Chicken Fajita Crunchwrap

thespruceeats.com

Cheryl T

subheading: For the Fajita Chicken:

1 pound chicken breast

2 teaspoons olive oil, divided

1 teaspoon lime juice

1 teaspoon Worcestershire sauce

2 tablespoons taco seasoning

2 teaspoons salt, divided

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 large onion, sliced

subheading: For the Crunchwrap:

1 tablespoon unsalted butter

9 flour tortillas

1 ½ cups shredded Monterey Jack cheese

1 ½ cups shredded cheddar cheese

½ cup pickled jalapeños

5 piece tostada shells

1 cup pico de gallo

1 cup guacamole

Sour cream, cilantro, for optional garnish

Directions at thespruceeats.com

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