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Sheet-Pan Fajita Chicken & Peppers Wraps

This Sheet-Pan Fajita Chicken & Peppers Wraps recipe is a quick, flavorful weeknight dinner with juicy chicken, roasted peppers, and warm tortillas.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Easy, Fajita, Healthy, Quick, Sheet Pan, Wraps
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 bell pepper sliced
  • 1 onion sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • whole wheat tortillas
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions

  • Set your oven to 400°F (200°C) and line your sheet pan with parchment paper or a silicone mat for easy cleanup.
  • 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.
  • 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.
  • Arrange the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding to ensure they roast instead of steam.
  • 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.
  • 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.
  • 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.
  • Serve your Sheet-Pan Fajita Chicken & Peppers Wraps immediately, accompanied by extra lime wedges on the side.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Sharp Knife
  • Tongs or spatula
  • Meat Thermometer (optional)
  • Serving platter or plates

Notes

  • Store chicken and veggies separately from tortillas to avoid soggy wraps.
  • Substitute bell peppers with zucchini, mushrooms, or cherry tomatoes for variety.
  • Use chicken thighs for juicier meat without changing cooking time.
  • Make it spicier by adding cayenne pepper or serving with jalapeños.
  • Pre-slice and season chicken and veggies ahead for quicker meal prep.