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.
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.
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!
Sheet Pan Chicken Breast Wraps
Ingredients
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*
Instructions
For the Sheet Pan Chicken and Veggies
- Preheat your oven to 425ºF.
- Place the sliced chicken and veggies for each respective flavor on two half sheet pans.
- 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.
- 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.)
- 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.)
- Crumble the cheese over the chicken and veggies before assembling the wraps.
Assembling and Baking or Grilling
- To assemble, fill each tortilla and tightly roll before placing sealed side down on a sheet pan.
- 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.
- 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.)
This is the second recipe I’ve followed – such amazing recipes! I’m going to continue to follow recipes. Thank you so much! The honey sriracha ground chicken was also just so good. My favorite thing is meals that are simple, healthy, don’t require a ton of time but also taste good. Covered all bases. 10/10 ☺️
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. . .
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.
I take that back. Just saw a video of someone using a cut da carb, and they’re bigger than I remember. Maybe 1.5x the size of the tortillas. You could probably make 2 of the wraps with each cut da carb wrap. Hope that helps!