Sheet pan fajitas
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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Dinner, lunch, Main Course
Keyword: chicken, peppers, wrap
Servings: 6 fajitas
- 2 chicken breast fillets
- 3 peppers
- 6 flour tortillas (or 4 large)
- 1 fajita seasoning packet (or 3 tablespoon homemade fajita seasoning)
- 1` tablespoon olive oil
- 1 lime
- 6 tablespoon 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.
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.
Calories: 194kcal | Carbohydrates: 21g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 253mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 53mg | Calcium: 45mg | Iron: 1mg