Old El Paso Fiery Chicken Sheet Pan Crunchwrap

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1.Preheat the oven to 200 degrees. To begin, In a blender, make your spicy sauce, mix together Old El Paso Sliced Red Jalapenos and Old El Paso Chunky Salsa until smooth. 

2.In a large nonstick skillet, add your oil, shredded chicken, sliced peppers, onion, garlic and Old El Paso Roasted Tomato & Pepper Seasoning Mix. 

3.Fry until the chicken begins to crisp and the vegetables have softened. Then pour over your salsa sauce, simmer for 4-5 mins and to reduce slightly. Then remove from the heat and set to one side. 

4.On a large sheet tray, spray generously with cooking spray to avoid sticking. Then place 7 tortillas over the tray, covering the base and overlapping slightly. 

5.Add in a thin layer of cheese, then your fiery chicken, followed by a layer of Old El Paso Nachips, grated cheddar and diced tomatoes. 

6.Place the last tortilla in the centre and fold the other tortillas to cover the fillings and touch the centre tortilla. 

7.Place another sheet pan on top of your crunchwrap, then an oven proof weight like a skillet on top of the sheet pan. 

8.Bake for 20 mins, remove weight and sheet pan and bake for another 10 until the tortillas are golden and crisp. 

9.Flip the crunch wrap onto a chopping board and slice and garnish with Old El Paso Sliced Jalapenos, Old El Paso Sour Cream & Guacamole and fresh coriander.

10.Share with all your friends and family!