Save Juicy, spiced chicken and a colorful medley of bell peppers and onions, all roasted together on a single pan, then wrapped in soft tortillas for a vibrant, healthy, and fuss-free meal.
I love how simple and colorful this sheet-pan fajita chicken recipe is. It’s perfect for busy weeknights and always a crowd-pleaser.
Ingredients
- Chicken & Marinade: 1 lb (450 g) boneless, skinless chicken breasts cut into thin strips, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, Juice of 1 lime
- Vegetables: 1 red bell pepper thinly sliced, 1 yellow bell pepper thinly sliced, 1 green bell pepper thinly sliced, 1 small red onion thinly sliced
- To Serve: 4 large flour tortillas (use gluten-free tortillas if needed), 1 cup shredded lettuce, 1 cup cherry tomatoes halved, 1 avocado sliced, ½ cup shredded cheddar or Monterey Jack cheese, ½ cup sour cream or Greek yogurt, Fresh cilantro chopped (optional), Lime wedges
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Prepare Marinade and Chicken:
- In a large bowl combine olive oil chili powder cumin smoked paprika garlic powder onion powder oregano salt pepper and lime juice Add chicken strips and toss until well coated.
- Arrange on Pan:
- Arrange the chicken bell peppers and red onion evenly on the sheet pan Toss vegetables with a drizzle of olive oil and a pinch of salt and pepper.
- Roast:
- Roast in the oven for 20 25 minutes stirring halfway until the chicken is cooked through and vegetables are tender and slightly charred.
- Warm Tortillas:
- Warm the tortillas in a dry skillet or microwave.
- Assemble Wraps:
- Layer lettuce roasted chicken and vegetables cherry tomatoes avocado slices cheese and a dollop of sour cream onto each tortilla Sprinkle with cilantro and a squeeze of lime.
- Serve:
- Roll up the wraps slice in half if desired and serve immediately.
Save This recipe brings my family together every time the vibrant flavors and easy preparation make it our go-to meal.
Required Tools
Large sheet pan Mixing bowls Chefs knife Cutting board Tongs or spatula
Allergen Information
Contains dairy (cheese sour cream) and gluten (tortillas) unless using gluten-free or dairy-free alternatives Always double-check labels for potential allergens
Nutritional Information
Calories 430 Total Fat 18 g Carbohydrates 38 g Protein 32 g per serving
Save Enjoy these vibrant wraps as a quick wholesome meal that’s full of flavor and color every time.
Recipe FAQ
- → What type of pan is best for this dish?
A large sheet pan lined with parchment paper or foil works best to evenly roast the chicken and vegetables together.
- → Can I make this dish gluten-free?
Yes, using gluten-free tortillas ensures the dish is gluten-free without compromising flavor or texture.
- → How can I add more heat to the dish?
Incorporate sliced jalapeños or a pinch of cayenne pepper into the marinade to boost spiciness.
- → What are good vegetarian alternatives for chicken here?
Firm tofu or portobello mushrooms can be substituted, absorbing the spices and roasting beautifully alongside vegetables.
- → How do I keep the wraps from getting soggy?
Assemble just before serving and ensure roasted ingredients have cooled slightly to prevent excess moisture soaking the tortillas.