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 quickly became a family favorite because of how simple and flavorful it is, perfect for busy weeknights.
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 smiles around our table and sparks fun conversations about flavors and colors.
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
Nutritional Information
Calories 430 Total Fat 18 g Carbohydrates 38 g Protein 32 g per serving
Save Enjoy these vibrant wraps any night of the week—they're as colorful as they are delicious.
Common Questions
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas work perfectly to keep it suitable for gluten-sensitive diets without sacrificing flavor or texture.
- → How long should I roast the chicken and vegetables?
Roast the chicken and sliced vegetables for 20-25 minutes at 425°F, stirring halfway for even cooking and slight charring.
- → What spices are best for the marinade?
Chili powder, cumin, smoked paprika, garlic and onion powders, oregano, salt, black pepper, and lime juice create a balanced, smoky, and zesty flavor.
- → Can I substitute the chicken with a vegetarian option?
Tofu or portobello mushrooms are excellent alternatives that soak up the spices well and provide a satisfying texture.
- → What sides pair well with this dish?
Salsa or guacamole complement the wraps nicely, enhancing freshness and adding extra creaminess or spice.
- → How can I add extra heat to the dish?
Incorporate sliced jalapeños or a pinch of cayenne pepper into the marinade for a spicy kick.