Flip over so the seams are on the bottom side.

Fold the larger tortilla around the smaller one - it will look like a hexagon at the end. Put the smaller tortilla on top and press down lightly. Sprinkle with a spoonful of cheddar cheese, top with a spoonful of salsa, and drizzle with a little of sour cream. Place 1 larger tortilla on a flat surface and layer as follows: place a spoonful of smashed avocado followed with ⅕ of chicken fajitas in the center, spreading out to about the size of the smaller tortilla.Combine onion, jalapeno pepper, tomatoes, cilantro, lime juice, salt, and pepper in a small bowl and mix.Oh, and just so ya know, you can use a lot of these same ingredients to make this Taco Bell Mexican pizza, so you'll definitely want to give that a try too! 1 medium jalapeno pepper, finely choppedīy the way, if you'd like your crunch wraps to be less spicy, you can reduce the amount of jalapenos pepper in the recipe or take them out altogether! And if you want to take them to the next level, make this Chipotle guac to add to the crunchwraps.But a one of a kind flavor needs to come from somewhere, right? And trust me, getting anything you don't have is well worth it.Īnyway, here are all the ingredients you'll need: Slice and serve with salsa and sour cream.Now, you'll need quite a few ingredients to make this recipe.Flip the crunch-wrap onto a cutting board.Bake for an additional 15 minutes until the tortillas are golden and crisp. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray. Place another sheet tray on top of the crunch-wrap.Fold over the tortillas so they cover up the fillings and touch the center tortilla.Place the last flour tortilla over the cheese.Sprinkle the rest of the cheese over the tostadas.Spread the mixture so that it fills ¼ of the sheet tray. Scoop the egg mixture over the tortillas in the lower-left corner of the tray.

Scoop the beef mixture over the tortillas in the lower-right corner of the tray.Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray.Scoop the chicken mixture over the tortillas in the upper-left corner of the tray.Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray. Place the tortillas so half of the tortilla is hanging over the edge of the pan.Generously spray a sheet tray with cooking oil spray.Fold the eggs and cook until they are no longer wet. Add the tomatoes, eggs, salt, and pepper. Add the onion, and cook, stirring occasionally, until caramelized. Heat butter in a pan over medium-low heat.

Remove from heat, cover, and refrigerate until ready to use. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Add the ground beef, break apart, and cook through until the beef is no longer pink.

Heat olive oil in a pan over medium heat.

Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized.

Sheet pan crunch wrap