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Fire Grilled Sheet Pan Fajitas Recipe
Ben Carraoli

Fire Grilled Sheet Pan Fajitas Recipe

I have to tell you, there’s something about fajitas that just makes weeknight dinners feel special. I recently tried making these fire grilled sheet pan fajitas, and wow—they were packed with flavor and so easy to pull together. I loved how fast it came together and how beautifully it looked straight out of the oven. Using fire-grilled chicken made all the difference, locking in flavor while keeping the meat juicy.
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Prep Time 5 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 bag of Cooked Perfect Premium Fire Grilled Chicken Tenders Classic Style – fully cooked and fire-grilled for smoky flavor.
  • 3 cups sliced bell peppers and onions – choose fresh colorful bell peppers for the best taste and crunch.
  • 2 tablespoons olive oil – helps coat the veggies for even roasting.
  • 1 tablespoon fajita seasoning – homemade or store-bought this adds the signature fajita flavor.
  • 2 limes – for a bright tangy finish.
  • A handful of fresh cilantro – adds freshness and a pop of color.
  • Flour tortillas – to serve your fajitas warm and soft.

Method
 

  1. I always start by preheating the oven to 375°F. This ensures that when the chicken and veggies go in, they cook evenly and get a nice roasted texture.
  2. I lightly spray the sheet pan with nonstick cooking spray. This prevents the veggies from sticking and makes cleanup much easier.
  3. Next, I spread sliced bell peppers and onions across the pan. I drizzle olive oil and sprinkle fajita seasoning over them, then toss until everything is well coated.
  4. Now it’s time to add the fire-grilled chicken tenders on top of the veggies. Since the chicken is already cooked, this step mainly warms it up and lets the flavors mingle.
  5. I place the sheet pan in the preheated oven and bake for 20 minutes. The veggies soften, the chicken heats through, and the fajita aroma fills the kitchen.
  6. Once out of the oven, I squeeze fresh lime juice over the chicken and veggies and sprinkle chopped cilantro. This step really brightens the flavors.
  7. Finally, I serve everything with warm flour tortillas. Everyone loves making their own fajita wraps, so it’s fun and interactive at the table.

Notes

  • I slice veggies evenly so they cook at the same rate.
  • I pat chicken dry before placing it on the sheet pan to avoid excess moisture.
  • I let the sheet pan rest a few minutes before serving to let flavors meld.
  • I sometimes add a sprinkle of smoked paprika for a deeper smoky flavor.