What’s in Dan’s lunch – Exploding Chicken Fajita Wraps

I’m only calling these exploding b/c I stuffed so much into them, it barely closes! Feel free to use whatever cheese and veggies you have and like. But, I strongly recommend roasting chicken this way – not only is it way more delicious than deli meat, it’s 1/6^th the price!!

Do not be intimidated by bone-in, skin-on chicken… I actually had not made bone-in chicken before this but it turned out great and was so yummy. I found out that it are easy (as long as you have a little time - but it is leave and forget time!), and are much more fool-proof than boneless skinless chicken breast – you would have to try pretty hard to dry them out.

This chicken is perfect for entertaining, but I definitely recommend making extra as the leftovers are delicious! I made 6 bone-in breasts for 5 adults when we had my family over, and had enough left over for 3 wraps and another 1+ pound for a chicken casserole.

Roasted Chicken

Bone-in, skin on chicken breasts. Assuming you want leftovers, I would use at least 1 more than the number of adults you have coming. These are full breasts so usually run about 1 lb each (read: not everyone will eat a whole one)

Olive oil

Salt and pepper to taste

Garlic – ½ clove per chicken breast, diced

Optional: Other ingredients to stuff under the skin. I had basil and mozzarella cheese, but you don’t need anything.

Preheat oven to 375 degrees.

Prepare baking sheets by placing cooling racks on top of rimmed sheet pans. You could omit the cooling racks if you don’t have them, but it allows the chicken to cook more evenly.

Place chicken breasts on top of baking trays. Loosen skin with your fingers. Place garlic and any optional ingredients under the skin; no need to be too particular about getting it even.

Spritz or brush top of chicken with olive oil. I have an olive oil mister I love; helps you only use a little but make sure it is covered. Then, season top of chicken with salt and pepper.

Bake for 45 to 55 minutes, or until juices run clear.

Exploding Chicken Fajita Wraps

Per wrap:

1 tortilla – We had flour but any would work. I would not suggest bread with this though; sliced chicken and all these veggies need to be contained!

Leftover roasted chicken, shredded or cut into pieces

Leftover veggies - I had leftover cooked onions and peppers, but you could certainly use fresh veggies - it would still be delicious but just may not be as fajita-like

Shredded cheddar jack cheese (or cheese of choice)

Salsa or sour cream for serving (optional)

Packing instructions: Assuming you want a hot wrap, pack the meat, veggies and cheese in a separate container from the tortilla. Of course, keep any condiments for dipping on the side.

Reheating instructions: Heat veggies, chicken, cheese in the microwave. Drain any liquid, then add filling to tortilla and roll up tightly. Serve with salsa or sour cream, if desired.