Save to Pinterest 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 quickly this recipe comes together and how satisfied everyone is with the burst of flavors in every bite.
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 to Pinterest This recipe brings the family together every time we enjoy these vibrant wraps.
Notes
For extra heat add sliced jalapeños or a pinch of cayenne to the marinade 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
Calories 430 Total Fat 18 g Carbohydrates 38 g Protein 32 g
Save to Pinterest This colorful and quick meal is perfect for busy weeknights or casual gatherings.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Marinate the chicken strips in the spice mixture with lime juice to tenderize and infuse flavor before roasting, ensuring juicy results.
- → Can I use other vegetables with the chicken?
Yes, you can add sliced jalapeños for heat or substitute bell peppers with mushrooms or zucchini for variety.
- → What is the best way to roast the ingredients evenly?
Arrange chicken and vegetables in a single layer on the sheet pan and stir halfway through roasting to promote even cooking and slight charring.
- → How can I make this dish gluten-free?
Use gluten-free tortillas to wrap the roasted chicken and vegetables while keeping all other ingredients the same.
- → What toppings complement this dish well?
Fresh lettuce, cherry tomatoes, avocado slices, shredded cheese, sour cream or Greek yogurt, and chopped cilantro add freshness and creaminess.