A wooden table laden with colorful Mexican tortillas (red, green, and white), salsa, fresh cilantro, lime, and tortillas stuffed with grilled vegetables, chicken, and shredded cheese. A friendly and festive atmosphere for sharing a meal.

Main courses

Sheet Pan Tortillas with Grilled Chicken and Roasted Veggies

4 portions
45 minutes

This perfect weeknight recipe is fast, colourful, and tasty. Everything is cooked on one pan, in the oven, for easy clean-up and maximum enjoyment!

 

 

INGREDIENTS

  • 8 Mejicano wheat tortillas
  • 2 chicken breasts, cut into strips
  • 1 red pepper, thinly sliced
  • 1 yellow (or orange) pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tbsp (15 ml) olive oil
  • Blend of fajita spices (paprika, cumin, garlic, oregano, dried shallots, salt, pepper)
  • 1 ½ cups (375 ml) grated cheese (cheddar or mozzarella)
  • Salsa and/or guacamole (to taste)
  • Fresh cilantro or parsley, to serve
  • Lime zest (optional)

STEPS

  1. Preheat oven to 400°F (200°C). 
  2. Roast the veggies and chicken:
    Place chicken strips and vegetables on a baking sheet and add olive oil and spices. Mix well, making sure everything is evenly coated. Bake for 25 minutes, or until everything is golden and tender. 
  3. Assemble the tortillas: Divide the chicken and veggie mixture between the tortillas. Top with grated cheese, and a bit of salsa or guacamole. 
  4. Return to oven: Place the filled tortillas on a large, oven-proof plate. Reduce oven temperature to 375°F and bake 3 to 5 minutes more, until the cheese is melted and the edges are slightly crispy. 
  5. Garnish and serve: Add fresh herbs (parsley or cilantro) and lime zest. Serve hot!

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