Sheet Pan Baked Garlic Chicken Wraps with Cheese
An easy, hands-free recipe for busy cooks and meal-preppers. Perfect for families and professionals who enjoy hearty, oven-baked meals.
Equipment
- Rimmed sheet pan
- Large bowl
Ingredients
For the Chicken and Vegetables
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp minced fresh rosemary or 1/2 tsp dried
- 1 1/2 tsp minced fresh oregano or 1/2 tsp dried
- 2 cloves garlic, minced
- 1.5-2 pounds chicken breast 680-900g, sliced into strips
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 small red onion, sliced
To Serve
- Tortillas or flatbread
- Tzatziki sauce
- Cucumbers, chopped
- Tomatoes, chopped
- Black olives, sliced or halved
- Feta cheese, crumbled
Instructions
- Preheat the oven to 375F.
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, salt, pepper, rosemary, oregano, and garlic.
- Add the sliced chicken breast, red and yellow bell peppers, and red onion, and toss to evenly coat everything.
- Spread everything evenly on a rimmed sheet pan.
- Bake for 14-15 minutes, or until the chicken is cooked to an internal temperature of 165F.
- Serve the chicken, peppers, and red onion on flatbread or tortillas with toppings like tzatziki, cucumber, tomatoes, black olives, and feta cheese.
Notes
For meal prep, store the cooked chicken and vegetables separately from the toppings. Reheat before assembling wraps.