Name: Sheet Pan Chicken Fajita Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium bell pepper; 0.5 medium red onion; 1 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium whole wheat tortillas; 0.5 whole avocado; 2 tbsp plain Greek yogurt; 1 tsp lime juice

Nutrition

Per serving

826 calories

Protein: 59g; 28% of calories
Carbs: 68g; 32% of calories
Fat: 39g; 41% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken breast, bell pepper, and red onion into thin, uniform strips to ensure even cooking.
Place the chicken and vegetables directly on the sheet pan, then drizzle with olive oil.
Sprinkle the smoked paprika, cumin, chili powder, sea salt, and black pepper over the mixture and toss thoroughly to coat.
Spread the ingredients out into a single layer and roast for 18 minutes until the chicken is cooked through and the vegetables are tender.
Wrap the tortillas in aluminum foil and place them in the oven during the final 2 minutes of roasting to soften.
Remove the pan from the oven, squeeze the lime juice over the chicken mixture, and serve inside the warm tortillas topped with sliced avocado and a dollop of Greek yogurt.

Nutrition

Ingredients

Instructions

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