Save Juicy, spiced chicken and a colorful medley of bell peppers and onions, all roasted together on a single pan, then wrapped in soft tortillas for a vibrant, healthy, and fuss-free meal.
This is one of my favorite quick dinners when I want something flavorful yet easy to prepare after a busy day.
Ingredients
- Chicken & Marinade: 1 lb (450 g) boneless skinless chicken breasts cut into thin strips, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, Juice of 1 lime
- Vegetables: 1 red bell pepper thinly sliced, 1 yellow bell pepper thinly sliced, 1 green bell pepper thinly sliced, 1 small red onion thinly sliced
- To Serve: 4 large flour tortillas (use gluten-free tortillas if needed), 1 cup shredded lettuce, 1 cup cherry tomatoes halved, 1 avocado sliced, ½ cup shredded cheddar or Monterey Jack cheese, ½ cup sour cream or Greek yogurt, Fresh cilantro chopped (optional), Lime wedges
Instructions
- Step 1:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- In a large bowl combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken strips and toss until well coated.
- Step 3:
- Arrange the chicken, bell peppers, and red onion evenly on the sheet pan. Toss vegetables with a drizzle of olive oil and a pinch of salt and pepper.
- Step 4:
- Roast in the oven for 20–25 minutes, stirring halfway, until the chicken is cooked through and vegetables are tender and slightly charred.
- Step 5:
- Warm the tortillas in a dry skillet or microwave.
- Step 6:
- To assemble, layer lettuce, roasted chicken and vegetables, cherry tomatoes, avocado slices, cheese, and a dollop of sour cream onto each tortilla. Sprinkle with cilantro and a squeeze of lime.
- Step 7:
- Roll up the wraps, slice in half if desired, and serve immediately.
Save My family loves gathering around these colorful wraps for an easy meal that still feels special.
Preparation Details
Preparation Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
Allergen Information
Contains dairy (cheese sour cream) and gluten (tortillas) unless using gluten-free or dairy-free alternatives. Always double-check labels for potential allergens.
Additional Serving Suggestions
Serve with salsa or guacamole on the side for extra flavor and texture.
Save This recipe brings vibrant colors and bold flavors to your weeknight dinner with minimal effort.
Recipe Guide
- → How do I ensure the chicken is cooked perfectly?
Cut chicken into thin strips and roast at 425°F for 20-25 minutes, stirring halfway to cook evenly and retain juiciness.
- → Can I substitute the vegetables in this dish?
Yes, you can swap bell peppers and onion with other quick-roasting vegetables like zucchini or mushrooms for varied flavors.
- → What are good alternatives for tortillas?
Gluten-free tortillas or large lettuce leaves work well for wrapping the cooked chicken and vegetables.
- → How can I add more spice to the flavor?
Add sliced jalapeños or a pinch of cayenne pepper to the marinade for an extra kick of heat.
- → Is it possible to make this dish vegetarian?
Yes, substitute chicken with tofu or portobello mushrooms and follow the same roasting method for a vegetarian version.