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.
This recipe quickly became a family favorite because of its bold flavors and minimal cleanup.
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
- Step 1:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Roast in the oven for 20–25 minutes, stirring halfway, until the chicken is cooked through and vegetables are tender and slightly charred.
- Step 5:
- Warm the tortillas in a dry skillet or microwave.
- Step 6:
- To assemble, 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.
- Step 7:
- Roll up the wraps, slice in half if desired, and serve immediately.
Save Preparing this meal always brings the family together for a quick and delicious dinner.
Optional Variations
Substitute chicken with tofu or portobello mushrooms for a vegetarian option. Serve with salsa or guacamole on the side.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula.
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 38 g, Protein 32 g.
Save This recipe is a perfect weeknight meal that packs both flavor and nutrition in every bite.
Kitchen Tips & Answers
- → What is the best way to cook the chicken evenly?
Arrange chicken strips evenly on the sheet pan ensuring no overcrowding to allow even roasting. Stir halfway through cooking for uniform browning.
- → Can I prepare the fajita mix ahead of time?
Yes, marinate the chicken strips a few hours ahead to enhance flavor. Vegetables can also be sliced and stored separately until roasting.
- → What tortillas work best with this dish?
Soft flour tortillas are traditional, but gluten-free alternatives or corn tortillas also work well for wrapping the filling.
- → How can I add extra heat to the dish?
Incorporate sliced jalapeños or a pinch of cayenne pepper into the marinade for a spicier flavor profile.
- → Are there vegetarian substitutes for the chicken?
Grilled tofu or portobello mushrooms are excellent alternatives that absorb the spices well and provide a satisfying texture.