Smoked Chicken Fajita Crunchwraps

Smoked Chicken Fajita Crunchwraps

These Smoked Chicken Fajita Crunchwraps are packed with flavor in a handheld package ready to be dunked (and repeat!) into a creamy, spicy sauce. A delicious duo of Fiesta Fajita Seasoning match perfectly with the smoky chicken thighs and fresh veggies!

Yields 6 servings


Crunchwrap Ingredients:
2 lbs. boneless skinless chicken thighs (approximately 6 thighs)
1/4 cup Fiesta Fajita Seasoning
2 tbsp butter
2 tbsp Fiesta Mesquite Fajita Seasoning
2 cups Mexican-style shredded cheese
1 large sweet onion, sliced into ¼ inch strips
1 green bell pepper, sliced into ¼ inch strips
1 red bell pepper, sliced into ¼ inch strips
1 medium ripe avocado, diced
1 beefsteak tomato, diced
3 cups shredded iceberg lettuce
6 extra-large flour tortillas
6 crunchy tostada shells (can substitute crunchy taco shells, broken in half)
1/4 cup vegetable oil
Aluminum foil

Dipping Sauce Ingredients:
1 cup sour cream
2 tbsp hot sauce
1 tbsp Fiesta Mesquite Fajita Seasoning



1) Season chicken thighs generously with Fajita Seasoning 30 minutes prior to smoking. Stack sliced peppers, onion, butter, and 2 tbsp Mesquite Fajita Seasoning on large sheet of aluminum foil, fold edges to form a packet.
2) Preheat smoker to 250F, add the seasoned chicken thighs and foil packet to the smoker and smoke for 1.5 – 2 hours turning foil packet over every 30 minutes.
3) Mix 1 cup sour cream, 2 tbsp of your favorite hot sauce, and 1 tbsp Mesquite Fajita Seasoning in a small bowl. Set aside and refrigerate.
4) When chicken thighs reach 175F internal temperature, remove along with the foil packet, rest for 15 minutes then shred chicken with two forks.
5) Add shredded chicken, vegetables, and cheese to center of tortilla. Place the tostada shell on top of the meat & vegetables. Add lettuce, tomato, avocado on top of tostada shell.
6) Heat 2 tbsp vegetable oil in a skillet over medium heat. Fold edges of tortilla toward center and fold the crosswise edges toward the center to make a wrap. Place the wrap seam side down and cook for 2-3 minutes to create a seal. Flip and cook for an additional 2-3 minutes until the tortilla is golden brown.

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