Sheet-Pan Fajita Chicken & Peppers Wraps

Sheet-Pan Fajita Chicken & Peppers Wraps are the perfect weeknight dinner that combines bold flavors with effortless prep. Using just one sheet pan, you can roast juicy chicken breasts alongside vibrant bell peppers and onions, all seasoned with a blend of chili powder, cumin, and garlic that brings the fajita experience right to your kitchen. Wrapped in whole wheat tortillas and garnished with fresh cilantro and a squeeze of lime, these wraps are a wholesome, satisfying meal that the whole family will love. Whether you’re juggling a busy schedule or just craving something flavorful and fresh, this recipe hits all the marks.

Reasons to Love Sheet-Pan Fajita Chicken & Peppers Wraps

Sheet-Pan Fajita Chicken & Peppers Wraps are a game-changer for several reasons. First, the one-pan method means minimal cleanup — an absolute win after a long day. The chicken comes out tender and juicy, perfectly complemented by the sweet and slightly smoky roasted peppers and onions. Plus, the spice mix is a simple pantry staple combo that packs a punch without overwhelming your taste buds.

This recipe is incredibly flexible. You can easily swap out the veggies for whatever you have on hand or add your favorite toppings like guacamole or sour cream. The whole wheat tortillas add a nice dose of fiber and make these wraps a balanced meal. And if you’re a fan of quick, healthy meals, this recipe fits right in with dishes like Grilled Chicken Wraps or the Air Fryer Shrimp Fajitas Recipe.

What Goes In

• 1 pound boneless, skinless chicken breasts: The star protein, providing lean, tender meat.
• 1 bell pepper, sliced: Adds color, sweetness, and crunch.
• 1 onion, sliced: Brings depth and a slight caramelized sweetness when roasted.
• 2 tablespoons olive oil: Helps roast the chicken and veggies perfectly while adding richness.
• 1 tablespoon chili powder: Gives that signature fajita flavor with just the right amount of heat.
• 1 teaspoon cumin: Adds earthiness and warmth.
• 1 teaspoon garlic powder: For a savory punch.
• 1 teaspoon onion powder: Enhances the onion flavor and adds complexity.
• Salt and pepper to taste: Essential for seasoning and balancing flavors.
• Whole wheat tortillas: The perfect vessel for wrapping everything up with a healthy touch.
• Fresh cilantro for garnish: Adds freshness and a pop of vibrant green.
• Lime wedges for serving: Brightens the dish with a zesty finish.

What You’ll Need (Gear)

• Sheet pan: Large enough to spread out the chicken and vegetables in a single layer for even roasting.
• Mixing bowl: To toss the chicken and veggies with the seasoning and oil.
• Sharp knife: For slicing the peppers, onions, and chicken if needed.
• Tongs or spatula: To flip the chicken mid-roasting for even cooking.
• Meat thermometer (optional): To ensure chicken reaches a safe internal temperature of 165°F.
• Serving platter or plates: For assembling and serving the wraps.

Sheet-Pan Fajita Chicken & Peppers Wraps, Made Easy

Step 1: Preheat Your Oven

Set your oven to 400°F (200°C) and line your sheet pan with parchment paper or a silicone mat for easy cleanup.

Step 2: Prepare the Chicken and Veggies

Slice the bell pepper and onion into thin strips, about ¼-inch thick. Cut the chicken breasts into thin strips to match the size of the veggies for even cooking.

Step 3: Season Everything

In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss the chicken strips, bell pepper, and onion in the seasoning mixture until everything is evenly coated.

Step 4: Spread on the Sheet Pan

Arrange the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding to ensure they roast instead of steam.

Step 5: Roast

Place the sheet pan in the oven and roast for 20-25 minutes, flipping the chicken and veggies halfway through to ensure even browning. The chicken should reach 165°F internally when done.

Step 6: Warm the Tortillas

While the chicken and veggies roast, warm your whole wheat tortillas in a dry skillet or microwave wrapped in a damp towel. This makes them pliable and easier to wrap.

Step 7: Assemble the Wraps

Spoon the roasted chicken and peppers onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice for a bright, fresh finish. Roll up the tortilla tightly to form a wrap.

Step 8: Serve and Enjoy

Serve your Sheet-Pan Fajita Chicken & Peppers Wraps immediately, accompanied by extra lime wedges on the side.

If You’re Out Of…

• Bell pepper: Substitute with sliced zucchini, mushrooms, or even cherry tomatoes for a different but delicious twist.
• Whole wheat tortillas: Use corn tortillas, flour tortillas, or large lettuce leaves for a low-carb option.
• Chili powder: Try smoked paprika plus a pinch of cayenne for a smoky heat.
• Lime wedges: Lemon juice works just as well to brighten the flavors.
• Fresh cilantro: Use fresh parsley or leave out if cilantro isn’t your favorite.

Mistakes That Ruin Sheet-Pan Fajita Chicken & Peppers Wraps

• Overcrowding the sheet pan: This causes the chicken and veggies to steam instead of roast, leading to soggy textures.
• Cutting chicken strips too thick: Thick pieces take longer to cook and can dry out on the outside before the inside is done.
• Skipping the seasoning step: The spice blend is crucial for that classic fajita flavor; don’t skimp on it.
• Not flipping halfway through: Without turning, the chicken and veggies won’t brown evenly, missing out on that caramelized goodness.
• Using cold tortillas straight from the fridge: This makes wrapping difficult and can cause the tortillas to tear.

Storing Tips & Timelines

Leftover Sheet-Pan Fajita Chicken & Peppers Wraps can be stored in an airtight container in the refrigerator for up to 3 days. To keep the wraps from becoming soggy, store the chicken and veggies separate from the tortillas if possible. Reheat the chicken and peppers in a skillet or microwave until warmed through, then assemble your wraps fresh. Tortillas can be warmed separately just before serving. For longer storage, freeze the cooked chicken and peppers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Ask the Chef

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked. Just slice them into strips similar in size to the bell peppers for even cooking. The cooking time remains about the same.

How can I make these wraps spicier?

To turn up the heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the seasoning mix. You can also serve with sliced jalapeños or a spicy salsa on the side.

What are some good side dishes to pair with these wraps?

These wraps go well with a fresh green salad, Mexican-style rice, or even a simple corn and black bean salad. For an easy appetizer or snack, try chips with guacamole or pico de gallo.

Can I prep this recipe ahead of time?

Yes! You can slice and season the chicken and veggies the night before and store them covered in the fridge. When ready, just roast everything on the sheet pan and assemble the wraps. This makes weeknight dinners a breeze.

Because You Liked This

• Air Fryer Shrimp Fajitas Recipe – A quick, flavorful seafood twist on fajitas.
• Grilled Chicken Wraps – Perfect for summer cookouts and packed with fresh ingredients.

The Takeaway

Sheet-Pan Fajita Chicken & Peppers Wraps are a flavorful, healthy, and convenient dinner option that fits perfectly into any busy lifestyle. With minimal prep and cleanup, this recipe delivers juicy, spice-rubbed chicken and sweet roasted peppers wrapped in wholesome tortillas. The fresh cilantro and lime add a bright finish that will keep you coming back for more. Whether you’re cooking for your family or meal prepping for the week, these wraps are a delicious way to enjoy classic fajita flavors without the fuss.

Try this recipe tonight and discover how easy it is to bring vibrant Mexican-inspired flavors to your dinner table with just one sheet pan.

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