Pin It 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 first tried this recipe on a busy weeknight and loved how easy it was to prepare with 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
- Preheat oven:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Prepare marinade:
- 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.
- Arrange ingredients:
- 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.
- Roast:
- Roast in the oven for 20 25 minutes stirring halfway until the chicken is cooked through and vegetables are tender and slightly charred.
- Warm tortillas:
- Warm the tortillas in a dry skillet or microwave.
- Assemble wraps:
- 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.
- Serve:
- Roll up the wraps slice in half if desired and serve immediately.
Pin It My family loves gathering around to enjoy these wraps especially during busy weeknights when a quick meal is needed
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
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.
Pin It This recipe is a simple flavorful way to enjoy Tex-Mex favorites with a healthy twist
Recipe FAQs
- → How do you ensure the chicken stays juicy when roasting?
Marinating the chicken in olive oil, lime juice, and spices helps lock in moisture. Roasting at a high temperature for a shorter time prevents drying out.
- → Can I substitute the vegetables in this dish?
Yes, other sturdy vegetables like zucchini or mushrooms work well. Just slice them thinly for even roasting with the chicken.
- → What’s the best way to warm tortillas for these wraps?
Warm tortillas briefly in a dry skillet over medium heat or microwave them wrapped in a damp cloth until soft and pliable.
- → Are there options to make this dish vegetarian?
Replacing chicken with tofu or portobello mushrooms provides a similar texture and pairs well with the spice blend and vegetables.
- → How can I add extra heat to this dish?
Add sliced jalapeños or a pinch of cayenne pepper to the marinade for a spicy kick.