Healthy Sheet Pan Chicken Fajita Lettuce Wraps
Sheet Pan Chicken Fajita Lettuce Wraps are a quick, no-fuss meal packed with lean protein, colorful veggies, and anti-inflammatory spices like chili and cumin. This healthy, flavorful recipe is part of my 7-Day Belly Reset program, proving that nutritious eating can be simple, satisfying, and delicious!
Ingredients
For the fajitas:
- 8 oz boneless skinless chicken breast, cut into strips
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion thinly sliced
- ½ tbsp oregano
- 1 tsp cumin
- 1 tsp chili powder adjust for spice preference
- 2 garlic cloves minced
- Salt and pepper to taste
- 2 tbsp olive oil
- Romaine lettuce leaves for serving
- ½ cup chopped tomatoes
For the easy guacamole:
- ½ avocado mashed
- Juice of 1 lemon optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the fajitas: In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil, oregano, cumin, chili powder, garlic, salt, and pepper until well coated.
- Roast: Spread everything in a single layer on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until the chicken is cooked through and the vegetables are tender.
- Make the guacamole: While the chicken is roasting, mash the avocado in a small bowl and mix in the lemon juice, if using.
- Assemble: Once the fajitas are ready, spoon the mixture onto romaine lettuce leaves, top with chopped tomatoes and guacamole, and enjoy!