Cheesy Chicken Fajita Wraps
These cheesy chicken fajita wraps are a simple and delicious meal prep option, all made on a single sheet pan. Tender chicken and roasted vegetables are mixed with melted cheese and served in low-carb tortillas.
These cheesy chicken fajita wraps are a simple and delicious meal prep option, all made on a single sheet pan. Tender chicken and roasted vegetables are mixed with melted cheese and served in low-carb tortillas.
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In a large bowl or on a sheet pan, combine the cubed chicken thighs with half of the fajita seasoning mix (salt, garlic powder, oregano, smoked paprika, cumin, chili powder, coriander), olive oil, and lime juice.
Mix with your hands until the chicken is fully coated. Set aside.
On a large sheet pan lined with parchment paper, combine the chopped onions and bell peppers.
Sprinkle the remaining fajita seasoning mix over the vegetables and spray with olive oil spray. Mix until well coated.
Roast the vegetables in a preheated oven at 190°C / 380°F for 20 minutes.
Remove the pan from the oven and spread the seasoned chicken evenly over the roasted vegetables.
Spray the top with more cooking spray and bake at 200°C / 400°F for 25-30 minutes, until the chicken is cooked through and crispy golden brown.
Remove the pan from the oven. Top with shredded cheddar and mozzarella cheese, diced fresh tomatoes, and chopped cilantro.
Mix everything together on the pan until the cheese is melted and fully combined.
For extra crispiness, top with a light layer of extra cheese and broil for 2-3 minutes until bubbly and golden.
Serve the chicken and vegetable mixture on warm low-carb tortillas.
Drizzle with spicy sauce if desired, fold, and enjoy.
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