Sheet Pan Chicken and Bean Fajita Wraps (gluten and dairy-free)
These fajita wraps are made with juicy chicken, crunchy bell peppers, flavorful taco seasoning and charri beans. The veggies and sliced chicken are baked in the oven on a sheet pan, making it a quick weeknight meal everyone will love.
Wraps are my favorite underrated food. They’re easy to take on the go and you can use the leftover filling for other meals throughout the week. Add this filling to hard shell tacos, over a taco salad or turn into a fajita chicken quesadilla.
These wraps are made with store-bought seasoning but if you have the ingredients, you must try my homemade taco seasoning. You’ll never go back to the packages. Also, try adding cottage cheese avocado sauce if you want to add richness to the wrap.
For more Mexican inspired dishes try my blackened chicken tacos, air fryer shrimp tacos or cottage cheese taco queso dip.
Why you’ll love this recipe
- Simple ingredients.
- Gluten and dairy free as written.
- 32 grams of protein and 9 grams of fiber per wrap.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these easy chicken fajita wraps. See the recipe card below for the full ingredient list and instructions.
- Boneless Skinless Chicken Breast: chicken thighs or chicken tenderloins work as well. You can also swap the chicken for sliced beef or shrimp.
- Red Bell Pepper and Green Bell Pepper: the sautéed bell peppers add crunch and flavor.
- Sweet Yellow Onion: yellow or red work too.
- Garlic
- Lime: fresh lime adds zest to Mexican food. You can use lemon juice in a pinch.
- Taco Seasoning: store-bought seasonings, Siete is my favorite or my homemade taco seasoning.
- Beans: charro beans, refried beans and black beans are my favorite for this recipe. I used Siete Vegan Charro Beans.
- Cassava Flour Tortillas: I use Siete Grain Free Tortillas. You can use corn tortillas, whole wheat tortillas, regular flour tortillas or even a tostada shell, if gluten is not a concern.
Variations
- Add fresh avocado, sour cream or my cottage cheese avocado crema.
- Add cheddar cheese or Monterey Jack cheese. Note, this recipe will no longer be dairy-free if adding cheese.
- Add shredded lettuce, salsa, hot sauce or cilantro.
Dietary Modifications
- To make these low carb, turn these into lettuce wraps by wrapping in butter lettuce or serving over a salad.
How to make this chicken fajita wrap recipe (a step-by-step visual guide):
Step 1: preheat and prep chicken
Preheat the oven to 425 degrees Fahrenheit. Add the sliced chicken strips, green and red pepper, onion, garlic, lime juice and olive oil to a large bowl and combine (image 1). Top with the taco seasoning and mix to fully coat (image 2). Spray a large baking sheet with nonstick spray or oil and spread the chicken fajita filling out (image 3). Place in the oven and cook for 15-20 minutes until the chicken is cooked through and no longer pink (image 4).
Step 2: prep beans and tortillas
While the chicken cooks, heat the beans over stovetop on medium heat or in the microwave. When the chicken is cooked through, remove from the oven and prep your tortillas. You can either microwave to soften or lay them on top of the oven stove flame and char to brown. If using Siete Cassava Flour tortillas, remove when they start to bubble and flip continuously. This keeps them soft and pliable.
Step 3: build fajita chicken wraps
Lay the warmed tortilla out on a flat surface and to the bottom half of the tortilla add 35 grams of beans, 100 grams of the chicken mixture and your favorite toppings like sliced avocado, salsa, hot sauce and cilantro (image 5).
Begin to fold your wrap, fold the ends over the mixture (image 6) and the bottom up over (image 7), and continue rolling until you have a sealed wrap (image 8). Optional, sear in a hot pan or panini press until golden brown.
Expert Tip!
Turn your filling into salad bowls for other lunch options throughout the week!
Recipe FAQs
Store leftovers in an airtight container in the fridge. I suggest storing the filling, beans and toppings separately and building the wraps when ready to eat.
Yes but expect them to have a different texture once reheated. To freeze, wrap tightly in foil or plastic wrap and freeze in a freezer safe container. Thaw from frozen and reheat in the air fryer or toaster.
Yes! You can absolutely pan sear the veggies, chicken and fajita mix over the stove top instead of the oven, if desired.
Check out our other easy recipes!
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Fajita Wraps
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Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into strips
- 1 medium bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- 1 medium sweet yellow onion, sliced
- 2 cloves garlic, minced
- 1.5 Tbsp. lime juice
- 1 Tbsp. olive oil
- 1 packet taco seasoning or homemade
- 1 15.5 can can charro beans, or refried beans Siete
- 8 Siete cassava flour tortillas (1 pack)
Optional Add Ins
- shredded lettuce
- sliced avocado
- salsa
- cilantro
- hot sauce
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the sliced chicken, bell peppers, onion, garlic, lime juice and olive oil to a large mixing bowl and combine. Top with the taco seasoning and mix to fully coat.
- Spray a large baking sheet with nonstick spray or oil and spread the chicken fajita filling out. Place in the oven and cook for 15-20 minutes until the chicken is cooked through and no longer pink.
- While the chicken cooks, heat the beans either stovetop or in the microwave.
- When the chicken is cooked through, remove from the oven and prep your tortillas. You can either microwave to soften or lay them on top of the oven stove flame and char to brown. If using Siete Cassava Flour tortillas, remove when they start to bubble and flip continuously. This keeps them soft and pliable.
- Lay the warmed tortilla out on a flat surface and to the bottom half of the tortilla add 70g beans, 200g chicken mixture, and your favorite toppings like sliced avocado, salsa, hot sauce and cilantro.
- Begin to fold your wrap, fold the ends over the mixture and the bottom up over, and continue rolling until you have a sealed wrap. Optional, sear in a hot pan or panini press until golden brown.
Notes
- You can also pan sear the chicken and veggies over the stove top.
- Nutritional information is for regular sized Siete Cassava tortillas. If using burrito size, double the portions to 200g meat mixture and 70g beans.
- I also love using Tumaro Protein White tortillas for these.
- Nutritional information is an estimate and will vary with substitutions.
