These sheet pan chicken fajitas are a quick one-pan dinner made with chicken breast, capsicum / bell peppers (for my American's), and a homemade taco seasoning. They're ready in 20 minutes and perfect for meal prep or a batch prep as the filling can be used in versatile meals. Unlike takeaway fajitas, this homemade version uses simple ingredients, minimal oil, and one tray - making it both healthier and easier.
This is one of those meals I make when I genuinely don't know what else to cook - especially when capsicums are cheap or in season. It takes almost no mental effort, uses ingredients I usually already have, and gives me enough filling for several nights of dinners or lunches.
I often cook a large tray, store the mixture in one container, and assemble fresh wraps as needed so nothing goes soggy. If I run out of wraps or feel like something different, it's really easy to use the mixture for something else just as tasty!
TL;DR
- Prep time: 10 minutes Cook time: 15 minutes
- Meal prep: Filling contains your protein and veg and can be mix-and-matched with tortillas, rice, or pasta for versatility throughout the week.
- Fridge storage: Up to 4 days (store filling separately from tortillas)
- Freezer storage: Up to 6 months (freeze filling only)
- Reheating: Microwave or stovetop - for a crispier finish
- Customise: Adjust seasoning, swap chicken cuts, or turn into bowls, salads, or burritos
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Why you'll love this recipe
Make-ahead. Prepare in advance for a quick and easy meal during busy days. You can have the filling cold or hot!
Homemade seasoning. My recipe includes a homemade fajita seasoning that beats store-bought mixes and can be adjusted to suit your spice preference.
Sheet pan. Cook everything on one tray for minimal cleanup, similar to my tray bake chicken and halloumi or peri peri chicken tray bake recipes.
Versatile and family-friendly. These homemade chicken fajitas can be served as wraps, a Mexican chicken rice bowl, or alongside dishes like chicken thigh burrito bowl or mexican vegetable fritters.
Ingredients
Capsicum/Peppers. Using a mix of red, yellow, and green capsicum provides variety in flavour and colour, but any combination works depending on availability.
Red onion. Adds sweetness and texture that balances the savoury chicken; white or brown onion can be substituted if needed but it'll change the flavour slightly
Chicken breast. Lean, quick-cooking, and ideal for meal prep because it reheats well when sliced thinly.
Taco seasoning. Provides the classic fajita flavour - use store-bought or a homemade blend of garlic powder, onion powder, oregano, cumin, paprika, and cayenne.
Tortillas. Smaller tortillas are easier for handheld meals and meal prep, while larger ones can be used for burritos.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Chicken thighs. Use thighs instead of chicken breast for a juicier baked fajitas filling that's more forgiving if slightly overcooked.
Low-carb option. Serve the one pan chicken fajitas mixture in lettuce wraps or as a bowl instead of tortillas.
Extra vegetables. Add zucchini, mushrooms, or corn to increase volume.
Toppings. Add guac (obviously as much as your heart desires), cheese (same rules apply), sour cream or yogurt, salsa verde or salsa. You could also add in some fresh chilli if you want it to be spicier without the sauce.
How to make sheet pan fajitas
Step 1: Add the prepared ingredients in a single layer onto a sheet pan.
If it's crowded, consider using two pans.
Step 2: Coat with olive oil and then the homemade fajita seasoning. Using your hands, mix well and make sure the ingredients are spread easily.
Step 3: Bake the chicken fajita ingredients in the preheated oven for 15-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred.
The time will slightly vary depending on crowding in the pan. Crowded like the picture above will take closer to 25 minutes. Consider pulling out halfway and tossing to encourage even cooking.
Step 4: Remove the sheet pan from the oven once the chicken and vegetables are done. Let it cool for a few minutes.
Serve the chicken and peppers mixture on the warmed tortillas. Top with your favourite garnishes, such as salsa, guacamole, or sour cream, if desired.
Lauren's Top Tips
Slice everything evenly. Uniform pieces cook at the same rate and prevent dry chicken or undercooked vegetables.
Tray size. Use a large tray or split across two as overcrowding causes steaming instead of roasting, reducing flavour.
Meal prepping one pan fajitas
This sheet pan chicken fajitas recipe is an excellent meal prep option because it contains protein from chicken breast, vegetables from capsicum and onion, and can be paired with tortillas or rice for carbs. The filling also reheats well without losing flavour, making it suitable for several meals throughout the week.
Storing
Store the chicken fajitas mixture in airtight containers in the refrigerator for up to 4 days. Keep tortillas and toppings separate to prevent sogginess and maintain texture.
Do you need to reheat chicken fajitas?
You don't have to reheat them and can have them cold if you prefer or don't have the time.
If you do choose to reheat:
Microwave. Reheat in 1-minute intervals, stirring each time, for 2-3 minutes until hot. Add a splash of water or salsa if needed. Warm tortillas separately according to packet instructions.
Stovetop. Heat the filling in a pan for about 5 minutes, stirring regularly (approx. 5 minutes). Warm tortillas for 1-2 minutes per side.
Freezing
Freeze the filling in freezer-safe bags or containers for up to 6 months.
Because the filling is only with a dry rub for flavour, I do recommend freezing with some salsa mixed in - this is done in the pictured Mexican chicken which is frozen in souper cubes.
Thaw overnight in the fridge before reheating. Do not freeze tortillas, as they may become dry and brittle. Plus, tortillas typically have quite a long shelf-life so you can keep these in your cupboard just in case.
Freezing
If you have leftover mixture, you could turn them into my Mexican rice bowl, burrito bowl or even used it in replacement of the tuna in my Mexican tuna salad or replacing the beef in the beef taco bowl.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Overcrowding the tray causes steaming instead of roasting. Use a large tray and spread ingredients out.
Store tortillas separately and assemble just before eating.
Chicken breast can dry out if overcooked initially or reheated too aggressively. To prevent this, cook just until done and add a splash of water, stock, or salsa when reheating to restore moisture.
Other chicken breast recipes you'll like
Or, you can have a browse through my chicken breast meal prep ideas for more delicious eats.
Recipe
One Pan Chicken Fajitas Wraps
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Equipment
Ingredients
- 1 red capsicum / bell pepper , see note 1
- 1 green capsicum / bell pepper , see note 1
- 1 yellow capsicum / bell pepper , see note 1
- 1 red onion
- 400 g (14 oz) chicken breasts, approx. 2 large
- 1 tablespoon extra virgin olive oil
- 2 tbsp taco seasoning , homemade or store-bought
- 1 lime
- 9 tortillas
Instructions
Prepare
- Preheat oven at 180°C/360°F
- Slice the 1 red capsicum / bell pepper , 1 green capsicum / bell pepper , 1 yellow capsicum / bell pepper , 1 red onion, 400 g (14 oz) chicken breasts into even slices.
- Add the chicken, peppers and onion in a single layer onto a sheet pan. Coat with 1 tbsp extra virgin olive oil and 2 tbsp taco seasoning , mix well and add halved 1 lime
Cook
- Bake the chicken fajita ingredients for 15-25 minutes, or until the chicken is fully cooked (70°C/165°F) and the vegetables are tender and slightly charred.Note - the time will vary depending on how piled up the mixture is on a single pan. Consider mixing halfway through for even cooking.
Assemble and Serve
- Remove the sheet pan from the oven once the chicken and vegetables are done. Let it cool for a few minutes.
- Serve the chicken and peppers mixture on the 9 tortillas or store separately for meal prep. Top with your favourite garnishes (e.g. yogurt, sour cream, guac, salsa)
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