Sheet Pan Chicken Fajita Lettuce Wraps

I love Chicken Fajitas! I just think it’s such a quick and easy way to have a delicious spicy chicken meal and to get my munchkin to eat her bell peppers!

This Sheet Pan Chicken Fajita Lettuce Wraps recipe simple takes the cooking aspect out of my hands, something I appreciate given this summer heat!

Let the oven do the work while you kick back with a Watermelon Mint Lemonade or a sugar-free pina colada.

Sheet Pan Chicken Fajita Lettuce Wraps

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Make your own fajita seasoning from scratch using this easy recipe below or make up a huge batch of my taco seasoning which works just as fantastically well.

If you want more traditional fajitas, use these keto wraps to keep it all low carb.

Fajita Seasoning Ingredients:

• 1 T. ground cumin
• 2 t. chili powder
• ½ t. garlic powder
• ½ t. onion powder
• ¼ t. ground chipotle powder
• ¼ t. smoked paprika
• Sea salt and black pepper, to taste

Remaining Ingredients:

• 1½ lbs. chicken tenders
• 2 T. 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
• Optional: 1 small red onion, thinly sliced
• 2 T. fresh lime juice

To Serve:

• 1 large ripe avocado, sliced
• Fresh cilantro
• Bibb or other large lettuce leaves, for wrapping
• 1 large lime, cut into wedges

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Sheet Pan Chicken Fajita Lettuce Wraps

Fajita lovers will get a kick out of this Sheet Pan Fajita Lettuce Fajita Wrap recipe

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 853kcal

Author: leahingram24

Ingredients

• Fajita Seasoning Ingredients:
• 1 T. ground cumin
• 2 t. chili powder
• ½ t. garlic powder
• ½ t. onion powder
• ¼ t. ground chipotle powder
• ¼ t. smoked paprika
• Sea salt and black pepper to taste
• Remaining Ingredients:
• 1½ lbs. chicken tenders
• 2 T. 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
• Optional: 1 small red onion thinly sliced
• 2 T. fresh lime juice
• To Serve:
• 1 large ripe avocado sliced
• Fresh cilantro
• Bibb or other large lettuce leaves for wrapping
• 1 large lime 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!

Notes

If preferred, the lettuce wraps used in this recipe can be replaced with keto tortillas for a more traditional sandwich presentation.

Tip: For best results, use a three-quarter sized sheet pan for this recipe versus a standard 13” x 18” sheet pan. 

Nutrition

Calories: 853kcal

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