Chicken Fajita Tostada Wrap (With Bell Peppers)

Chicken Fajita Tostada Wrap [Featuring Bell Peppers] | AD #freshfromflorida #peppers | Fun and easy date night meal featuring bell peppers | A twist on Tex-Mex fajita and tostada inspired wraps | Quick and easy recipe ideas with leftover chicken | #recipes #chicken #fajita | theMRSingLink

Chicken Fajita Tostada Wrap (With Bell Peppers)

theMRSingLink

Whether you’re hosting a party or looking for a family meal night, these chicken fajita tostada wraps make the perfect recipe for all that leftover chicken in the fridge. They’re also a fun, quick date night meal to whip up together.

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Course dinner

Servings 2 people

Ingredients

1 large Chicken breast
4 8-inch Tortilla Wraps (flour)
2 Corn Tostadas
3 medium Bell Peppers
1 small Yellow or white onion
1 cup Cheddar cheese (shredded)
1/4 cup Chicken stock
2 tbsp Cumin powder
2 tbsp Chili powder
2 cloves Minced garlic (or 2 tbsp garlic powder)
Salt + pepper to taste

Instructions

Decide whether you will be using leftover (cooked) chicken, or starting from scratch. For this recipe I slow cooked my chicken earlier that morning on low for 3 1/2, which allowed for easy shredding.
Prep your bell peppers and yellow onion by cutting into 1 inch strips.
Place peppers, onions and (cooked) chicken in a heated skillet (on medium heat). Add in your 1/4 cup chicken broth or water, then your spices - cumin powder, chili powder, garlic and salt and pepper to taste.
Saute until bell peppers and onions are tender and most of the broth/water has evaporated.
Remove from skillet and into separate bowl - set aside.
Clean out/wipe skillet to remove excess liquid or moisture and set the skillet to low heat.
You will need [2] 8-inch soft tortilla wraps and [1] tostada for each wrap. Follow the diagram below to cut a smaller circle from one of the wraps - throwing away the outer extra.
Starting with the full size tortilla, dish out fajita filling onto the middle of the wrap, making it as circular and flat as possible. You don't want to add too much filling, otherwise you will not be able to fold the wrap.
Then place the tostada over the filling, lighting pressing down to flatten.
Garnish the tostada with shredded cheddar cheese before placing the smaller cut tortilla on top (as shown below).
This is the part where practice makes perfect. Now you will be going from folding over to placing on the pan, which is trickier than you think. Fold over the edge of the larger wrap (as shown below) - the wrap should help guide you in how the edge should be folded, but essentially you will be making angled folds over the smaller wrap.
Keeping the folds together is the most difficult, then flipping it over and getting it onto the pan without unfolding. You might use another pan that has not been heated for this portion (if this is your first time), because you will be able to place the wrap onto the pan without worry about burning your fingers.
Otherwise, for me it is easier to have the help of two people (to ensure the folds stay in place), but be careful not to touch the hot pan!
Start by placing one edge of the wrap onto the pan and slowly lowering and making sure the folds are staying in place.
You may try the spatula technique, but I had far less luck with that since the spatula would pull the folds open when removing from underneath onto the pan. Again, practice makes perfect.
Allow the wrap to crisp up on low/medium heat for up to 3 minutes on each side. Keep watch - they burn easily on high heat!
Cut in half and serve with your favorite additions, like guacamole or sour cream!

Notes

NOTE: Prep and cook times vary depending on whether you are using leftover (cooked) chicken or preparing from scratch. This recipe features chicken slow cooked in a crock pot prior to the making of this recipe.

Keyword bbq chicken, Fajitas, Tortilla Wrap, Tostada