These delicious and easy sheet pan fajitas are made in only 20 minutes. Seasoned and roasted strips of peppers, red onion and chicken are wrapped in tortillas and topped with guacamole or avocado, salsa, lime wedges and cilantro.
The best sheet pan fajitas
This has quickly become my favourite method for making fajitas, and I wonder why I ever wasted time with griddles and frying pans.
- There’s minimal mess and little washing up.
- No extra appliances or fancy griddles are required.
- The chicken and peppers both roast perfectly in the same amount of time.
- Oven baking requires less oil than pan frying, and generates less smoke than a griddle would.
- You can use store bought seasoning packets, or make your own. Try my fajita seasoning without cumin!
No reason to complicate things when you can get a perfect result in the oven!
How to make fajitas in the oven
Preheat your oven to 210°C / 200°C fan oven / 410°F / Gas mark 6. Slice the chicken and the peppers, and add them to a baking sheet. Sprinkle with seasoning and olive oil. Use your hands or tongs to make sure that every piece is completely coated.
Add the sheet pan to the oven, and bake until the peppers are lightly roasted and the chicken has cooked through, about 10 minutes. Add the tortillas to the oven for the last minute.
Add the chicken and peppers to the tortillas, then add any other toppings. You can try adding cilantro, avocado, guacamole, salsa, lime juice, fresh tomatoes and cheese to your preferences.
Low carb version
Peppers and chicken are quite low on carbs naturally. You can make a low carb version of the dish by omitting the tortillas. Serve the rest of the ingredients as a fajita salad bowl, in lettuce wraps, or in keto wraps.
Frequently asked questions
Can you reheat fajitas? Yes. Leftover fajitas can be stored in the fridge for up to 3 days. Reheat in the microwave until piping hot throughout. I prefer to store the chicken, peppers, tortillas and toppings separately, and assemble the fajitas when I serve them.
Can this be frozen? Absolutely. Freeze fajita chicken and peppers for up to 3 months. Thaw and reheat until piping hot before serving.
How can I make vegetarian fajitas? Replace the chicken with mushrooms or black beans for a vegan version.
More Mexican style recipes:
- Pork carnitas
- Chicken taco soup
- Skinny Mexican casserole
- Black bean corn salad with coriander
- Baked salsa chicken
Sheet pan fajitas
- 2 chicken breast fillets
- 3 peppers
- 6 corn or flour tortillas (or 4 large)
- 1 fajita seasoning packet (or 3 tbsp homemade fajita seasoning)
- 1` tbsp olive oil
- 1 lime
- 6 tbsp guacamole
- Preheat your oven to 210°C / 200°C fan oven / 410°F / Gas mark 6.
- Slice the chicken and the peppers, and add then to a baking sheet. Sprinkle all the seasoning and olive oil on top. Use your hands or tongs to turn everything, making sure every piece is completely coated.
- Add the sheet pan to the oven, and bake until the peppers are lightly roasted and the chicken has cooked through, about 10 minutes. Add the wraps to the oven for the last minute.
- Split the chicken and peppers between the wraps, then add any other toppings. I like adding some fresh coriander, avocado, lemon juice and sliced chilies. You can also try adding red onion, cheese, lettuce, salsa, fresh tomatoes or sweetcorn.