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sheet pan chicken fajitas
5 from 3 reviews

Sheet Pan Chicken Fajita Wraps

Stella Drivas
These sheet pan chicken fajita wraps are so easy and delicious to make. They are my go to week night quickie dinner!
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Equipment

Ingredients
 

  • 1 small head garlic, top 1/4 sliced off
  • 1 tbs olive oil
  • 1 tsp salt
  • 2 lbs (0.90 kg) boneless skinless chicken thighs, sliced into strips
  • 3 tbs mayo
  • 2 tbs olive oil
  • 2 tbs honey
  • 1 lime, juiced
  • 7 cloves garlic, minced
  • 2 tsp each salt, garlic powder, onion powder, oregano, chili powder + paprika
  • 1 tsp ground cumin

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:

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 9x13 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

You may also like this Once Pan Creamy Chicken Fajita Rice
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use 2 chipotle peppers instead of sun dried tomatoes.
Calories: 662kcal, Carbohydrates: 31g, Protein: 40g, Fat: 42g, Saturated Fat: 11g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 179mg, Sodium: 1080mg, Potassium: 575mg, Fiber: 2g, Sugar: 11g, Vitamin A: 378IU, Vitamin C: 11mg, Calcium: 428mg, Iron: 3mg
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