Sheet Pan Chicken Breast Wraps

About This Recipe

Meal prep snack wraps made easy with sheet pan chicken breast and veggies two ways—Greek and Tex-Mex.

Ingredients

• 2.5 pounds Boneless Skinless Chicken Breast (cut into thin strips)
• 20 oz Cherry or Grape Tomatoes
• 3 Tablespoons Olive Oil
• 1 Tablespoon Greek Seasoning (I used Cavender's)
• 6 oz Crumbled Feta Cheese
• 12 Tortillas*
• 2.5 pounds Boneless Skinless Chicken Breast (cut into thin strips)
• 1 Red Bell Pepper (cut into strips)
• 1 Poblano Pepper (cut into strips)
• 1 medium White Onion (cut into strips)
• 3 Tablespoons Olive Oil
• 2 Tablespoons Fajita Seasoning or Your Choice of Seasoning**
• 6 oz Cotija Cheese or Queso Fresco
• 12 Tortillas*

Instructions

1. Preheat your oven to 425ºF.
2. Place the sliced chicken and veggies for each respective flavor on two half sheet pans.
3. Drizzle the olive oil and seasoning over the chicken and veggies before tossing everything together to evenly coat. Arrange everything in an even layer on the sheet pan.
4. Bake both sheet pans for 20-25 minutes until the chicken reaches an internal temperature of 165ºF and the veggies are nicely roasted. (I didn't find it necessary to swap the pans from top to bottom racks.)
5. Use tongs to transfer the chicken and veggies to a bowl or carefully strain any juices out of the pan and set aside. (You now have a tasty broth to refrigerate for future recipes or a soup base.)
6. Crumble the cheese over the chicken and veggies before assembling the wraps.
7. To assemble, fill each tortilla and tightly roll before placing sealed side down on a sheet pan.
8. Bake the wraps for 8-10 minutes at 425ºF or use a grill pan or griddle to grill the wraps to seal and crisp up the tortillas. Spraying or brushing the tortillas with a bit of oil helps achieve a golden brown color.
9. Slice the crisped chicken wraps in half and serve with your choice of dips. (See notes for storage, reheating, dip pairing, and alternative chicken flavor recommendations.)