Preheat your oven to 400°F (200°C).

Slice the chicken breasts, onions, and bell peppers into even strips so they cook uniformly.

In a large bowl, toss the sliced chicken and veggies with 2 tablespoons taco seasoning and 4 tablespoons olive oil until evenly coated.

Spread the mixture in a single layer on a large baking sheet. Roast at 400°F for 25 minutes, or until chicken registers 165°F and vegetables are tender-charred at the edges.

Reduce oven temperature to 350°F (175°C). Use tongs to transfer the cooked chicken and veggies to a bowl—do not pour pan juices into the assembly, as excess liquid makes the crunchwrap soggy.

While the chicken roasts, make the dip: stir together sour cream, mayonnaise, 1–2 tablespoons taco seasoning, green chilies, honey, lime juice, garlic powder, and salt in a small bowl. Refrigerate to meld flavors.

Spread melted butter over another large baking sheet. Place 1 tortilla in the center and arrange six tortillas around it, overlapping so their edges hang over the pan and cover fully.

Sprinkle half the grated cheddar cheese over the tortilla base. Layer half of the roasted chicken and veggies on top.

Scatter all of the nacho chips evenly across the filling for crunch.

Add the remaining chicken mixture and top with the rest of the grated cheddar cheese.

Fold the overhanging tortillas toward the center to seal the filling. Place the two remaining tortillas on top to cover any exposed areas.

Cover the assembled crunchwrap with parchment or wax paper. Place another baking sheet on top and, if needed, weigh it down with a skillet or heavy pan to keep edges sealed.

Bake at 350°F for 30 minutes, until the outer tortillas are golden and crisp.

Remove, let rest 5 minutes, then slice into wedges and serve hot with the chilled dip, salsa, guacamole, and fresh chopped tomatoes.