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These sheet pan chicken fajita wraps are so easy and delicious to make. They are my go-to week night quickie dinner!
If you’re looking for the ultimate weeknight quickie dinner that delivers high impact flavor with minimal cleanup, these sheet pan chicken fajitas are about to become your new best friend. The secret to insanely tender, juicy chicken lies in a quick mayo and olive oil marinade infused with garlic, honey, lime juice, and a blend of garlic powder, onion powder, paprika, oregano, chili powder, and cumin.
While the fajitas roast, you can whip up a creamy, smoky chipotle sauce that elevates the dish to restaurant quality status. Made by blending roasted garlic, sour cream, mayonnaise, sun dried tomatoes, honey, and fresh lime juice.
To serve, load up a soft flour tortilla with the sizzling chicken, caramelized peppers and onions, and a generous drizzle of the creamy sauce. Roll it up tightly and sear it in a hot pan for a couple of minutes until the exterior is golden brown and crispy.
If you like this recipe, you will also love my Easy Chipotle Chicken Tacos or my Easy Steak Fajitas.
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Sheet Pan Chicken Fajita Wraps
Ingredients
Veggies:
- 1/2 red onion, sliced
- 1/2 each red, orange, yellow + green bell pepper, sliced
- 2 tbs olive oil
- 1 tsp each salt, garlic powder, onion powder, paprika, chili powder, cumin + oregano
Roasted Garlic Chipotle Sauce:
- 1/2 cup (115 g) sour cream
- 1/4 cup (55 g) mayo
- 1 tbs sun dried tomatoes
- 1 tbs honey
- 1/2 lime, juiced
- salt, to taste
Assembly:
- 6 burrito size tortillas
- 1½ cups (170 g) Mexican blend cheese, (optional)
Instructions
- Preheat oven to 425℉.
- Drizzle the garlic with olive oil and salt. Wrap it in aluminum foil and roast for 50-60 minutes until soft and golden.
Marinade:
- In a large bowl, whisk together the mayo, olive oil, honey, lime juice, garlic, salt, garlic powder, onion powder, paprika, oregano, chili powder and cumin until combined. Toss in the chicken pieces and mix until coated. Leave the mixture in the bowl and marinate for at least 30 minutes in your fridge.
Veggies:
- In a 9×13 inch baking dish, add in the onion, bell peppers, olive oil, salt, garlic powder, onion powder, paprika, oregano, chili powder, cumin and toss to coat. Next, add in the chicken and gently mix everything together. Spread out evenly. Bake for 25-30 minutes.
Roasted Garlic Chipotle Sauce:
- Let the garlic cool, squeeze the bottom of the bulb to push the soft garlic out of the skins. In a mini food processor, pulse together the sour cream, mayo, sun dried tomatoes, honey, lime juice and garlic until smooth. Taste and adjust any ingredients if needed.
Assembly:
- Onto a tortilla, spread out cheese, chicken and peppers, the sauce. Fold over the botton portion and then the sides.
- Drizzle some olive oil in a large skillet. Once hot, sear both sides of the wrap until golden brown.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use 2 chipotle peppers instead of sun dried tomatoes.