Sheet Pan Chicken Fajitas (Gluten-Free)
These gluten-free sheet pan chicken fajitas are one of those recipes you’ll keep coming back to – quick to prep, full of flavour, and always a family favourite. Everything cooks on one tray for easy clean-up, and the best part?
To keep it gluten-free, all you need to do is use gluten-free tortillas and a safe fajita seasoning (I’ve linked my easy Gluten-Free Fajita Seasoning Mix, but I’ve also popped a quick version below if you need it in a pinch).
Perfect for busy weeknights, meal prep, or freezing ahead for nights when everyone gets home from kids’ training starving and tired.
Why This Recipe Works for Families
- One pan, less mess – everything roasts together.
- Naturally gluten-free – just use GF tortillas and seasoning.
- Kid-approved – mild, colourful, and fun to assemble at the table.
- Flexible – use whatever toppings your family likes.
- Meal-prep friendly – doubles easily for leftovers or freezer bags.
Ingredients to Make Sheet Pan Chicken Fajitas
- 1.5 pounds (680g) chicken breast, thinly sliced
- 3 bell peppers (capsicums), mixed colours, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons gluten-free fajita seasoning mix (see link or quick mix below)
- 2 tablespoons olive oil (or any mild oil)
- Juice of 1 lime
- Fresh cilantro (coriander), chopped, to serve
- 8–20 small gluten-free tortillas, warmed in foil
Optional fajita toppings: sour cream, guacamole, pico de gallo, shredded cheese, salsa
single serve Fajita Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- Pinch of black pepper
How to make Gluten-Free Sheet Pan Chicken Fajitas
- Preheat oven to 360°F (180°C). Line or lightly grease a large sheet pan.
- Mix it up: In a large bowl (or freezer bag for less mess), combine chicken, bell peppers, onion, garlic, oil, and seasoning. Toss well.
- Spread out: Arrange in a single layer on the prepared pan.
- Bake for 20–25 minutes, stirring halfway, until chicken is cooked through (165°F / 74°C) and veggies are tender.
- Finish: Squeeze lime juice over the hot fajitas and sprinkle with fresh cilantro/coriander.
- Serve with warm gluten-free tortillas and your favourite toppings.
Find the measurements and full recipe below!
Chicken Fajitas – Freezer Dump Bag & Meal Prep Option
- To prep ahead: Add sliced chicken, peppers, onion, garlic, oil, and seasoning to a freezer bag. Squeeze out the air, seal flat, and freeze (up to 2 months).
- To cook from frozen: Defrost overnight in the fridge, then spread on a tray and bake as per recipe.
- Perfect for after school sports, and busy weeknights.
Other Chicken Fajita Cooking Options
- Slow Cooker: Add everything (except lime and cilantro). Cook on LOW 4–5 hours or HIGH 2–3 hours. Drain extra liquid before serving.
- Air Fryer: Cook in batches at 375°F (190°C) for 12–15 minutes, shaking halfway.
Storage
- Fridge: Leftovers last up to 3 days in a sealed container.
- Freezer: Cooked fajitas freeze well for 1–2 months.
FAQs for Gluten-Free Sheet Pan Chicken Fajitas
Are fajitas gluten-free?
Traditional fajitas are naturally gluten-free if you use fresh chicken, veggies, spices, and corn tortillas. The two things to watch out for are:
- Tortillas – always use certified gluten-free tortillas.
- Seasoning – many store-bought spice mixes contain gluten (from fillers or cross-contamination). Use my homemade gluten-free fajita seasoning for peace of mind.
Can I make these ahead of time?
Yes! This recipe is ideal for meal prep. You can slice everything and store it in the fridge (uncooked) for up to 24 hours, or make a freezer dump bag to stash away for busy nights.
What toppings go with fajitas?
Kids often like simple toppings like shredded cheese and sour cream. Adults may add guacamole, pico de gallo, salsa, or hot sauce. It’s easy to customise at the table.
Can I use chicken thighs instead of breasts?
Definitely. Chicken thighs stay even juicier and are slightly more forgiving if you’re worried about overcooking.
Can I make these dairy-free?
Yes! Just skip the sour cream and cheese, or use dairy-free alternatives. The fajitas themselves are naturally dairy-free.
How do I stop my tortillas from breaking?
Warm them in foil in the oven for 5 minutes or give them a quick zap in the microwave wrapped in a damp paper towel. This makes them soft and flexible.
Can I double this recipe for a crowd?
Yes. Use two sheet pans so everything roasts evenly rather than steaming. Swap the pans halfway through cooking.
How do I know when the chicken is cooked through?
Check that it reaches 165°F (74°C) with a meat thermometer, or slice a piece to make sure it’s no longer pink inside.
Sheet Pan Chicken Fajitas (Gluten-Free)
Equipment
- Large sheet pan
- Oven
Ingredients
- 1.5 lb (680 g) chicken breast, thinly sliced
- 3 bell peppers/capsicums, mixed colours, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp gluten-free fajita seasoning mix
- 2 tbsp olive oil
- juice of 1 lime
- fresh cilantro/coriander, optional
- 8-20 gluten-free tortillas, warmed in foil
Instructions
- Preheat oven to 360°F (180°C). Line or lightly grease alarge sheet pan
- In a large bowl (or freezer bag for less mess), combine chicken, bell peppers, onion, garlic, oil, and seasoning. Toss well.
- Arrange in a single layer on the prepared pan.
- Bake for 20–25 minutes, stirring halfway, until chicken is cooked through (165°F / 74°C) and veggies are tender.
- Squeeze lime juice over the hot chicken fajita mix and sprinkle with fresh cilantro/coriander.
- Serve with warm gluten-free tortillas (you can wrap these in foil and add to oven for 5 minutes) and your favourite toppings.
