Categories: Texmex
Ingredients
- 18 tortilla wraps
- 6 chicken breasts
- 1.5 cups tomato passata
- 4 tbsps fajita seasoning
- 3 mixed peppers, sliced
- mozzarella slices
- 2 cups cheddar cheese
- sour cream, to serve
- For the salsa:
- 1 cup cherry tomatoes, diced
- 1 cup fresh sweetcorn
- 1/2 cup red onion
- 1 cup avocado, diced
- 1 red chilli, finely diced
- 4 tbsps lime juice
- 1 tsp salt
- 1/3 cup coriander, finely chopped
Directions
- Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 300°F. Shred and cool slightly.
- Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
- Bake for 25 minutes at 400°F.
- Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It’s ok if the avocado breaks down a bit- this is nice!
- Slice up and serve with salsa and sour cream!