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round plate with chicken fajita lettuce wrap and sliced mango

Sheet Pan Chicken Fajita Lettuce Wraps

Sheet pan chicken fajitas are a delicious and easy-to-make meal that can be prepared quickly with just a few ingredients.
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Chicken & Seasoning

  • 12 oz chicken tenderloins
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Fajita Veggies & Seasoning

  • 1 red bell pepper (sliced)
  • 1/4 cup red onions (sliced)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Optional Sides and Garnish

  • 1 mango (peeled and sliced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1 lime (juiced)

Instructions
 

  • Pre-heat the oven to 400F. In large mixing bowl, combine the chicken with the seasonings and olive oil. Toss to coat the chicken evenly. Place the chicken, sliced bell peppers, and sliced onions on a sheet pan. Sprinkle the veggies with the seasonings and coat them with olive oil.
  • Bake in the oven for 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165F. (cook for an additional 5 minutes until it reaches the internal temperature of 165F). You will want to cook it through until the vegetables are tender and slightly charred.
  • After the chicken cooks, let it rest for a few minutes before dicing it into small bite size pieces. Layer the chicken in the middle of the lettuce wraps and top it off with the fajita veggies. Garnish with lime juice and chopped fresh cilantro and serve with freshly sliced mango.