Sheet Pan Chicken Fajita Lettuce Wraps
Sheet Pan Chicken Fajita Lettuce Wraps is a delicious and healthy meal option. It involves marinating chicken strips with fajita seasoning, then roasting them on a sheet pan with bell peppers and onions until cooked through. Once ready, you can serve the flavorful chicken and veggies in crisp lettuce leaves, creating a refreshing and low-carb alternative to traditional fajitas.
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Ingredients
Fajita Seasoning Ingredients:
- 1 tablespoon ground cumin
- 2 tablespoon chili powder
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ tablespoon ground chipotle powder
- ¼ tablespoon smoked paprika
- Sea salt to taste
- black pepper to taste
Remaining Ingredients:
- 1½ lbs. chicken tenders
- 2 tablespoons extra virgin olive oil divided
- 1 medium red bell pepper cut into strips
- 1 medium yellow bell pepper cut into strips
- 1 medium orange bell pepper cut into strips
- 1 small red onion thinly sliced, optional
- 2 tablespoons lime juice fresh
To Serve:
- 1 large avocado ripe, sliced
- cilantro fresh
- large Bibb lettuce or other large lettuce leaves for wrapping
- 1 large lime large, cut into wedges
Instructions
- Add the fajita seasoning ingredients into a small bowl and stir to combine. Set aside.
- Place the chicken tenders in a gallon-sized freezer bag. Drizzle one tablespoon olive oil and half of the fajita seasoning on top. Seal the bag and carefully turn until the chicken is evenly coated. Marinate chicken at room temperature for 30 minutes or in the refrigerator overnight.
- To prepare, pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add sliced peppers and red onion, if using, to a large mixing bowl and drizzle remaining olive oil and fajita seasoning on top. Generously season with salt and black pepper, to taste, and toss to combine.
- Remove chicken from freezer bag and discard remaining marinade. Spread the chicken and vegetables into a single layer on the prepared baking sheet without overcrowding. Place in the pre-heated oven and roast for 7 minutes.
- Pull sheet pan from oven and flip each chicken tender. Return to oven and roast for another 7-8 minutes or until the chicken is cooked through and the vegetables develop some nice color.
- Remove from oven and sprinkle with the fresh lime juice. Serve immediately with sliced avocado, cilantro, and lettuce leaves for wrapping. Offer lime wedges on the side for squeezing. Enjoy!
If preferred, the lettuce wraps used in this recipe can be replaced with flour tortillas for a more traditional sandwich presentation.
For best results, use a three-quarter sized sheet pan for this recipe versus a standard 13” x 18” sheet pan.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 188kcal (9%)Carbohydrates: 2g (1%)Protein: 25g (50%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mg (24%)Sodium: 149mg (6%)Potassium: 493mg (14%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 342IU (7%)Vitamin C: 4mg (5%)Calcium: 33mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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