What are sheet pan chicken wraps?

Sheet pan chicken wraps are a deconstructed style wrap recipe. Chicken and vegetables are roasted together on a sheet pan, then wrapped into tortillas with desired toppings for a customizable and easy meal.

How do you prevent sheet pan chicken from drying out?

To prevent the chicken from drying out, marinate it before roasting and ensure the vegetables are cut in similar sizes for even cooking. Roasting at a slightly lower temperature can also help retain moisture.

What toppings go well with sheet pan chicken wraps?

Popular toppings include salsa, guacamole, sour cream, shredded cheese, lettuce, tomatoes, and onions. Feel free to add your favorite ingredients to customize your wraps to your own taste.

Can I use different veggies for sheet pan chicken wraps?

Yes, feel free to substitute or add other vegetables such as bell peppers, onions, zucchini, corn, or broccoli. Adjust the cooking time as needed to ensure all vegetables are tender.

7 Easy Sheet Pan Chicken Wrap Recipes

Name: Sheet Pan Chicken Wraps: Easy Weeknight Dinner!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into thin strips; 1 large bell pepper (any color), sliced; 1 red onion, sliced; 1 jalapeño, seeded and minced (optional); 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; Salt and pepper to taste; 8 6-inch tortillas (flour or corn); Sour cream or Greek yogurt (optional); Salsa (optional); Guacamole (optional); Shredded cheese (cheddar, Monterey Jack, or your favorite) (optional); Chopped cilantro (optional); Lime wedges (optional)

Description

Sheet pan chicken wraps are the perfect weeknight meal! Loaded with roasted chicken and veggies, customizable with your favorite toppings, and ready in under 30 minutes.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into thin strips
1 large bell pepper (any color), sliced
1 red onion, sliced
1 jalapeño, seeded and minced (optional)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
8 6-inch tortillas (flour or corn)
Sour cream or Greek yogurt (optional)
Salsa (optional)
Guacamole (optional)
Shredded cheese (cheddar, Monterey Jack, or your favorite) (optional)
Chopped cilantro (optional)
Lime wedges (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, combine chicken strips, sliced bell pepper, red onion, and jalapeño (if using).
3. Drizzle olive oil over the chicken and vegetables. Add chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
4. Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
5. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. While the chicken and vegetables are baking, warm the tortillas according to package directions.
7. Fill each tortilla with the cooked chicken and vegetable mixture. Add your desired toppings.
8. Serve immediately with lime wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 25g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg

Keywords: sheet pan, chicken, wrap, easy dinner, weeknight meal