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 this recipe brings a burst of color and flavor to the table with minimal effort.
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 This recipe always brings my family together around the dinner table to enjoy healthy and flavorful food.
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 Serve these wraps fresh for the best flavor and texture. Enjoy your colorful and healthy meal!
Recipe Questions
- → What is the best way to marinate the chicken?
Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and fresh lime juice. Toss chicken strips in the mixture to evenly coat before roasting.
- → Can I use other vegetables in the sheet pan?
Yes, vegetables like zucchini, mushrooms, or sliced jalapeños can be added or substituted to enhance flavor and vary textures.
- → How do I ensure the chicken stays juicy?
Cut chicken into thin strips and don't overcook. Roasting at 425°F for 20–25 minutes, stirring halfway, helps retain moisture and develop a light char.
- → What are some suggested toppings for the wraps?
Lettuce, cherry tomatoes, avocado slices, shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, cilantro, and a squeeze of lime create balanced freshness and creaminess.
- → Are there gluten-free or vegetarian variations?
Gluten-free tortillas can replace flour tortillas, and chicken can be swapped for tofu or portobello mushrooms for vegetarian options.