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 simple and flavorful this recipe is perfect for busy weeknights or casual gatherings.
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 table laughing and enjoying simple fresh flavors.
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.
Save These wraps bring vibrant color and bold taste to your dinner table every time.
Recipe FAQs
- → What is the best way to roast the chicken and vegetables evenly?
Arrange chicken strips and sliced bell peppers and onions in a single layer on the sheet pan, stirring halfway through roasting to ensure even cooking and slight charring.
- → Can I make this dish gluten-free?
Yes, using gluten-free tortillas substitutes regular ones without affecting the flavor or texture significantly.
- → How can I add more heat to the marinade?
Incorporate sliced jalapeños or a pinch of cayenne pepper into the marinade for a spicier kick.
- → Are there vegetarian alternatives for the chicken in this dish?
Tofu or portobello mushrooms can replace chicken, absorbing the spices well and providing a satisfying texture.
- → What sides or toppings pair well with these wraps?
Serving with salsa or guacamole enhances the freshness, while shredded cheese and sour cream add creamy contrast.
- → How do I keep the wraps from becoming soggy?
Layer the ingredients just before serving and avoid over-saturating with moist toppings to maintain tortilla texture.