1. Make the Fajita Filling

1. Heat olive oil in a large skillet over medium-high heat.

2. Add sliced peppers and onion; cook 5–7 minutes until softened with light char.

3. Add cooked chicken and sprinkle fajita seasoning over everything.

4. Stir and cook 2–3 minutes until heated through.

5. Remove from heat and let the filling cool completely (important!).

2. Prepare the Wreath Base

1. Preheat oven to 375°F (190°C).

2. Line a large baking sheet with parchment paper.

3. Open crescent roll cans.

4. Arrange triangles in a circle on the parchment with the wide ends overlapping in the center and the points facing outward — forming a sun shape.

3. Fill & Fold

1. Spoon cooled fajita mixture around the wide inner ring of the dough.

2. Sprinkle cheese generously over the filling.

3. Fold each dough point over the filling and tuck the end underneath the center ring.

4. (Optional) sprinkle a little extra cheese on top.

4. Bake

1. Bake 20–25 minutes or until the dough is deep golden brown.

2. If the outer tips brown too fast, tent loosely with foil the last 5 minutes.

3. Let rest 5–10 minutes before slicing.

5. Garnish & Serve

• Decorate with fresh cilantro sprigs (like holly leaves).

• Add jalapeño slices or cherry tomatoes for “berries.”

• Serve with sour cream or avocado crema in the center.