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Sheet Pan Chicken Wraps Two Ways

Who doesn’t love a sheet pan recipe? My kinda healthy chicken wraps take sheet pan chicken breast and veggies to the next level with Mediterranean and Tex-Mex flavor profiles. Roasted chicken and veggies are paired with cheese and wrapped in low carb or protein tortillas before baking or pan grilling to seal and crisp up the wraps. Delicious!

These chicken breast wraps are the perfect meal prep snack to keep in the fridge or freezer. Just pop them in an air fryer or oven and you have a crispy high protein snack in no time at all. Macros may vary based on the ingredients you use, but my versions have around 120 calories, 15 grams of protein, 10 grams of carbs, and 5 grams of fat each.

grabbing a grilled chicken breast wrap from a tray with a circle of chicken wraps around a dip trio

Ingredients for Meal Prep Chicken Wraps

My recipe makes a huge batch for snack meal prep, but you could totally scale things down to work for a one-time treat or game day snacks for the crew. At its core, all you need is a bit of boneless skinless chicken breast, vegetables, olive oil and seasoning, cheese, and tortillas.

In the recipe card below, I’ve included veggie and seasoning combos for fajita style and Greek chicken wraps. You can take your flavor profile in any direction you like, and I’ve also included some ideas for other combinations in the notes section.

I used two different types of tortillas. First, the tried and true Carb Balance flour tortillas from Mission that you’ve seen me make quesadillas with chicken, chorizo, beef, and every other protein I can get my hands on.

I also used protein tortillas from the macro-balanced food startup I’m an investor in, Counter. Pretty cool seeing a company go from idea to cooking with it! I’ve since made some awesome chicken burritos with them and highly recommend them for any dish that calls for wrapping or rolling.

holding a chicken breast wrap above a serving board with dips

And that’s about it for ingredients. You’ll find a few more tips for storing and reheating as well as dips and sauces to serve with your chicken wraps in the recipe card’s notes section below.

If you have a question about making a modification, feel free to leave it in the comments below. You can also let me know if you come up with a great flavor combo there as well. I hope you enjoy these chicken wraps!

fajita chicken and Greek chicken snack wraps on a serving board with three dips

Sheet Pan Chicken Breast Wraps

Yield: 48 Chicken Wraps
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

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


For the Mediterranean Chicken

  • 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*

For the Tex-Mex Chicken

  • 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*


For the Sheet Pan Chicken and Veggies

  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.

Assembling and Baking or Grilling

  1. To assemble, fill each tortilla and tightly roll before placing sealed side down on a sheet pan.
  2. 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.
  3. 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.)


*I used a mix of Mission Carb Balance flour tortillas and Counter protein tortillas. The Counter protein tortillas are larger, so you may only need 6-8 if you used them exclusively.

**I used Traeger chicken rub, which is a citrus and black pepper based seasoning. It has 1,200mg of sodium per tablespoon. For a comparison, the Cavender's Greek seasoning has 2,900mg of sodium per tablespoon. Keep this in mind when selecting your seasoning to avoid an overly salty finished product.

Nutrition Facts Notes

One Greek chicken wrap (each version makes 24 wraps) has 125 calories, 15g protein, 10g carbs, and 5g fat.

One Tex-Mex chicken wrap has 115 calories, 14g protein, 10g carbs, and 5g fat.

Nutrition facts were calculated with Carb Balance tortillas.

Dip Recommendations

For the Greek chicken wraps, I like tzatziki dip or some type of yogurt dip. Hummus or a Mediterranean spread also works great.

The Tex-Mex wraps are great with salsa, queso, or just about anything. Check out my high protein creamy jalapeño dip for an extra protein boost or my roasted zucchini salsa for an extra dose of veggies.

Additional Flavors for Sheet Pan Chicken and Veggies

Feel free to add things like pickled veggies or fresh greens and herbs to any flavor of chicken wraps.

Mix together honey, harissa paste, and a bit of granulated garlic (or a little Greek seasoning) to pair with the chicken and a blend of diced zucchini, red onion, and bell pepper for another Mediterranean spin. You can also use a honey harissa sauce with leftover rotisserie chicken (like my chicken gyros).

Buffalo and BBQ chicken rubs would work great with a veggie pairing of maybe cauliflower and summer squash, respectively. I think red onion works well with both flavor profiles. I'd go with gorgonzola or bleu cheese crumbles for buffalo and something like havarti for BBQ.

You could 2x the chipotle citrus marinade from my air fryer fajitas recipe for the Tex-Mex version.

Celebrate Meatless Monday with an all-veggie cast. My roasted veggie enchiladas are filled with roasted zucchini, peppers, red onion, corn, fresh spinach, and spices. I'd recommend using a softer melting cheese like Monterey jack or queso Oaxaca to hold all the veggies together.

Firing up the grill for grilled chicken wraps can also give this recipe an entirely new flare.

Tips for Storing and Reheating

I typically store leftovers in Ziploc bags or airtight containers. From the refrigerator, I will air fry 6-8 wraps at 325ºF for 6-8 minutes until they're heated through and crispy. You'll either want to thaw ahead of time or extend the cook time from frozen.

Nutrition Information:
Yield: 48 Serving Size: 1 chicken wrap
Amount Per Serving: Calories: 125Total Fat: 5gCarbohydrates: 10gProtein: 15g

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Friday 9th of February 2024

I’ve been using the cut da carb wraps lately- any idea how the size of the wraps you use compare to them? Just trying to guesstimate servings & sizes. . .

Mason Woodruff

Thursday 15th of February 2024

It's been a few years since I've used a Cut da carb wrap, but I think the size is pretty comparable to the two I used. Looking at the labels, the Counter tortilla is 75g, Carb Balance tortilla is 43g, and cut da carb is 37g. The Counter tortillas don't seem that much larger than the carb balance so maybe it's just a density thing.

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