Sheet Pan Jerk Chicken Crunchwraps | Cameron Hamilton
Sheet Pan Jerk Chicken Crunchwraps
40 mins prepServes 4
Crunchwraps filled with flavorful jerk chicken, a fresh pineapple slaw, and creamy jerk queso, all wrapped in a tortilla and baked until crisp on a sheet pan. This recipe makes 4 delicious crunchwraps, perfect for a hearty lunch or dinner.
1. Marinate chicken 4–24 hrs. Cook 5–7 min/side to 175°F, rest, chop.
2. Mix slaw ingredients.
3. Make queso: cook butter + flour 1 min. Whisk in milk, thicken, then melt in cheeses + seasonings.
4. Heat oven to 425°F. Layer tortilla with mozzarella, chicken, queso, cheddar, tostada, more queso, slaw + mozzarella. Fold; place seam-down.
5. Brush with garlic-lime butter, top with Monterey Jack.
6. Bake 12–15 min, flip, then 8–10 min more until crisp. Rest 2–3 min and slice.
