Sheet pan chicken wraps are the ultimate weeknight dinner solution. I first made these on a night when the fridge was looking bare but I was craving something fresh and flavorful. I had some leftover chicken, a handful of tortillas, and the usual condiments. A quick roast on a sheet pan later, and dinner was served! Since then, sheet pan chicken wraps have become a staple in my house, offering a quick, customizable, and delicious meal that everyone loves. It's truly amazing how simple ingredients, combined with the ease of a sheet pan, can create such a satisfying and versatile dish.
These sheet pan chicken wraps are ready in under 30 minutes, making them perfect for busy evenings.
Why You Will Love This sheet pan chicken wraps Recipe
What's not to love about a meal that's both incredibly easy and incredibly delicious? These sheet pan chicken wraps deliver on flavor and convenience. Imagine tender, juicy chicken with perfectly charred vegetables, all nestled inside a warm tortilla. Follow us on Pinterest for more easy weeknight recipes!
The best part is how customizable they are. Use whatever vegetables you have on hand, adjust the spices to your liking, and choose your favorite toppings. Even picky eaters will find something to love. Also, consider these fabulous Sheet Pan Shrimp Wraps if you fancy something from the sea. This recipe isn't just a meal; it's an experience tailored to your taste!
Ingredients Needed for This sheet pan chicken wraps Recipe
Here's what you'll need to create these delectable sheet pan chicken wraps:
- For the Chicken & Veggies
- 1.5 lbs boneless, skinless chicken breasts, cut into ½ inch strips
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- For the Wraps
- 8 large tortillas (flour or corn)
- Toppings (Optional)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Fresh cilantro, chopped
- Lime wedges
How to Make This sheet pan chicken wraps Recipe
Let's get cooking! Follow these simple steps to create your own sheet pan chicken wraps:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chicken strips, sliced bell peppers, and onion.
- Drizzle the chicken and vegetable mixture with olive oil.
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper over the chicken and vegetables. Toss well to ensure everything is evenly coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges. The internal temperature of the chicken should reach 165°F (74°C). For another incredibly flavorful and easy sheet pan dinner, consider trying our popular Sheet Pan Chicken Stew recipe!
- Warm the tortillas according to package instructions (you can warm them in a dry skillet, microwave, or oven).
- Assemble your wraps: Place a generous amount of the chicken and vegetable mixture onto each tortilla. Add your desired toppings.
- Fold the sides of the tortilla in, then roll it up tightly.
- Serve immediately and enjoy!
How to Serve This sheet pan chicken wraps Recipe
These sheet pan chicken wraps are delicious on their own, but the right accompaniments can take them to the next level.
Consider serving them with a side of Mexican rice or a fresh salad for a complete and balanced meal. For a fun and festive touch, offer a variety of toppings in small bowls and let everyone customize their own wraps. Plating is simple: arrange the wraps on a platter or individual plates, garnished with fresh cilantro and lime wedges. It’s all about creating a vibrant and inviting presentation.
How to Store This sheet pan chicken wraps Recipe
Got leftovers? No problem! Here's how to store your sheet pan chicken wraps for optimal freshness:
- Refrigeration: Store the cooked chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Store the tortillas separately to prevent them from becoming soggy.
- Freezing: For longer storage, freeze the cooked chicken and vegetable mixture in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating. I do not recommend freezing assembled wraps, as the tortillas can become mushy.
- Reheating: Reheat the chicken and vegetable mixture in a skillet over medium heat or in the microwave until heated through. Warm the tortillas separately before assembling your wraps.
Tips to Make This sheet pan chicken wraps Recipe
Want to elevate your sheet pan chicken wraps? Here are a few tips to help you achieve culinary perfection:
- Ingredient Swaps: Feel free to substitute the bell peppers and onions with other vegetables, such as zucchini, corn, or mushrooms. You can also use chicken thighs instead of chicken breasts for a richer flavor.
- Success Tips: Make sure to cut the chicken and vegetables into uniform sizes to ensure even cooking. Don't overcrowd the sheet pan; if necessary, use two sheet pans to prevent steaming.
- Common Mistakes to Avoid: Overcooking the chicken can result in dry wraps. Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature.
- Pro Tips for Best Results: Marinating the chicken for at least 30 minutes (or up to overnight) will enhance the flavor and make it even more tender. For a different spin, you might enjoy these Sheet Pan Salmon Wraps.
Helpful Notes for This sheet pan chicken wraps Recipe
Here are a few extra details to keep in mind while making your sheet pan chicken wraps:
The chicken breasts are best if pounded to an even thickness before slicing into strips. This ensures they cook evenly and quickly on the sheet pan. You can use either flour or corn tortillas, depending on your preference. For a gluten free option, use gluten free tortillas. I find the added cayenne pepper provide heat and really make this dish unique.
Variation of This sheet pan chicken wraps Recipe
Want to mix things up? Here are a few variations on the classic sheet pan chicken wraps recipe:
- Spicy Sheet Pan Chicken Wraps: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken and vegetable mixture for an extra kick.
- BBQ Sheet Pan Chicken Wraps: Toss the cooked chicken and vegetables in your favorite barbecue sauce before assembling the wraps.
- Mediterranean Sheet Pan Chicken Wraps: Add Mediterranean flavors by including feta cheese, olives, and sun dried tomatoes.
- Fajita Sheet Pan Chicken Wraps: use fajita seasoning instead of the chili powder, cumin, smoked paprika, and garlic powder.
FAQs About This sheet pan chicken wraps Recipe
Here are some frequently asked questions about making sheet pan chicken wraps:
Q: Can I use frozen chicken for this recipe? A: Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture.
Q: Can I prepare the chicken and vegetables ahead of time? A: Absolutely! You can chop the vegetables and cut the chicken into strips ahead of time. Store them separately in the refrigerator until you're ready to cook.
Q: How can I make this recipe vegetarian? A: Substitute the chicken with firm tofu, chickpeas, or black beans. Adjust the cooking time as needed.
Conclusion
These easy sheet pan chicken wraps are a fantastic way to bring deliciousness to your table without spending hours in the kitchen. They’re packed with flavor, incredibly versatile, and perfect for any night of the week. So, gather your ingredients, preheat your oven, and get ready to enjoy a meal that's both satisfying and fun. I am sure your family will enjoy these sheet pan chicken wraps. Try them tonight!
Frequently Asked Questions
How do you keep sheet pan chicken wraps from getting soggy?
Prevent soggy wraps by lightly toasting the tortillas before adding the filling. Make sure your filling isn’t too wet and roast the wraps until heated through.
What are some good toppings for sheet pan chicken wraps?
Versatile toppings include salsa, sour cream, guacamole, cheese, lettuce, tomatoes, onions, and your favorite hot sauce. Feel free to customize based on your preferences!
Can I use different types of tortillas for sheet pan chicken wraps?
Yes, you can use various tortillas such as flour, whole wheat, corn, or gluten-free options. Adjust baking time slightly depending on the tortilla type you choose.
How do I store leftover sheet pan chicken wraps?
Store leftover sheet pan chicken wraps in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Sheet Pan Chicken Wraps: Easiest Meal EVER!
This easy sheet pan chicken wraps recipe delivers a flavorful and quick meal, perfect for busy weeknights. Customize with your favorite toppings for a satisfying dinner that everyone will love.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Main Course
Cuisine: Mexican
Nutrition:
Protein: 25g
Carbs: 30g
Fat: 15g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into ½ inch strips
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 8 large tortillas (flour or corn)
- Shredded cheese (cheddar, Monterey Jack, or a blend) (optional)
- Sour cream or Greek yogurt (optional)
- Salsa or pico de gallo (optional)
- Guacamole or sliced avocado (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chicken strips, sliced bell peppers, and onion.
- Drizzle the chicken and vegetable mixture with olive oil.
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper over the chicken and vegetables. Toss well to ensure everything is evenly coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges. The internal temperature of the chicken should reach 165°F (74°C).
- Warm the tortillas according to package instructions (you can warm them in a dry skillet, microwave, or oven).
- Assemble your wraps: Place a generous amount of the chicken and vegetable mixture onto each tortilla. Add your desired toppings.
- Fold the sides of the tortilla in, then roll it up tightly.
- Serve immediately and enjoy!
Notes
- For best results, marinate the chicken for at least 30 minutes before cooking. Serve these warps with pico de gallo, sour cream, shredded cheddar, and guacamole. You can chop the vegetables and cut the chicken into strips ahead of time. Store them separately in the refrigerator until you’re ready to cook.
