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.
This recipe is my go-to when I want a flavorful Tex-Mex meal without tons of prep or dishes to wash afterward.
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.
Save This dish always brings everyone to the table smiling and sharing stories after a busy day.
Notes
Serve with salsa or guacamole on the side for added flavor and texture.
Required Tools
Large sheet pan Mixing bowls Chefs knife Cutting board Tongs or spatula
Nutritional Information
Per serving: 430 calories 18 g total fat 38 g carbohydrates 32 g protein
Save Enjoy these colorful wraps fresh for the best taste and texture. They also make great leftovers for quick meals.
Recipe Questions & Answers
- → How do I keep the chicken juicy during roasting?
Coat the chicken strips evenly with the marinade and avoid overcooking by checking for an internal temperature of 165°F (74°C). Stirring halfway ensures even cooking.
- → Can I use other vegetables instead of bell peppers?
Yes, vegetables like zucchini, mushrooms, or cherry tomatoes work well and complement the spices and chicken.
- → What can I use as a substitute for tortillas?
Gluten-free or low-carb tortillas can replace regular ones. Lettuce leaves also make a fresh, low-carb wrapping option.
- → How to add extra heat to the dish?
Incorporate sliced jalapeños or a pinch of cayenne pepper into the marinade for a spicier flavor profile.
- → Is it possible to make this dish vegetarian?
Yes, substitute chicken with tofu or portobello mushrooms, and adjust seasoning and cooking time accordingly for best results.