Healthy Low Carb Chicken Sheet Pan Tacos – Easy Recipe
These healthy low carb chicken sheet pan tacos remind me of taco bells famous crunchwraps. Except this sheet pan taco recipe is low carb, healthy, and made with tender and juicy chicken! I love how easy this recipe is to make. Simply prep the ingredients and layer everything into the taco shells. Once it’s baked you get a perfect golden and crisp chicken sheet pan taco. The ingredients are easily customizable and garnishing with your favorite toppings makes for the perfect healthy dinner idea! These sheets pan tacos are an upgrade from your classic taco Tuesday tacos. Try them. I’m sure you’ll be impressed!
Chicken Sheet Pan Tacos
I’ve been craving taco bells crunchwraps like crazy. And you know me I will always say yes to my cravings. Except, this time I wanted a healthier version of the crunchwrap from taco bell. (I’m trying to slowly sneak in healthier options for our whole family). I’ve been trying to make healthier choices, and it all starts with less take out for sure! That’s why I’m so happy I can share this recipe. That way if you’re looking to make healthier choices you can too!
These chicken sheet pan tacos are great last minute healthy dinner idea you can make for your family or even for a big crowd. Soft tortilla shells, tender and juicy chicken, and your favorite taco toppings all added to one pan to make for a yummy dinner and an easy clean up after. Garnish with your favorite toppings and enjoy!
Ingredients For Chicken Sheet Pan Tacos
Here is everything you need to make healthy and low carb sheet pan tacos. I love that this recipe requires basic ingredients and most of which you should already have in your kitchen!
- Chicken
- Low Carb Tortilla Shells
- Olive Oil
- Ortega Taco Seasoning
- Water
- Tomato
- Shredded Lettuce
- Chives
- Mexican Style Cheese
Optional toppings:
- Sour Cream
- Pico De Gallo
- Guacamole
- Jalapenos
- Onions
- Hot Sauce
Easy Protein Swaps:
When it comes to picking the protein for this recipe it really all comes down to your preference. You truly couldn’t mess up these sheet pan tacos no matter what protein option you’re using. You decide your favorite protein and what you’re craving at the time! I can’t wait to try switching up the recipe and trying another type of protein next time I make this recipe.
- Ground Beef
- Steak
- Pork
- Turkey
- Tufo
- Beans
- Fish
How To Make Healthy Low Carb Chicken Sheet Pan Tacos
- Pre heat oven to 400℉. Using a pastry brush, brush one tablespoon of olive oil over the inside bottom of a small baking sheet.
- Line the prepared baking sheet with 6 of the tortilla shells. The shells should be hanging about 2 inches over the baking sheet and there should be no open gaps between the tortilla shells.
- Rinse and cut tomato and pat dry with a paper towel. Rinse shredded lettuce and either pat dry with paper towel or use a salad spinner to remove all the water. This will prevent the tomato and lettuce from becoming soggy when cooked in the oven. Chop chives and set aside.
- Thinly slice chicken and in a large saucepan over medium heat, heat 1 tablespoon olive oil. Add the chicken and cook on medium-high heat until completely done. (165 degrees) This should only take about 5 minutes since the chicken is very thinly sliced. Once the chicken is fully cooked add in the taco seasoning and water. Mix until the chicken is fully covered with the seasoning.
- Using a large spoon, spoon the chicken over the tortillas evenly.
- Evenly top the chicken with the cut tomato and shredded lettuce. Lastly sprinkle the shredded cheese over the top of the tacos.
- Use the other 6 tortilla shells and place them over lapping on top and in the center. Fold the overlapping tortillas over the top to enclose the filling.
- Using a pastry brush, brush the remaining olive oil over the top of the tortilla shells. This will help the over lapping pieces stick together.
- Using a bowl press down on the tacos to help the tortillas stick together. This will create a sealed sheet pan taco.
- Place the baking sheet in the oven and bake for 20 minutes. Remove the baking sheet and cover with aluminum foil and bake for another 15 minutes or until the tortillas are golden and crispy. Let cool for 5-10 minutes before slicing and serving.
- Garnish with your favorite toppings and enjoy!
Why You’ll Love These Healthy Low Carb Chicken Sheet Pan Tacos
- Golden and Crispy: These sheet pan tacos are baked at a high temperature allowing them to bake to perfection so that every bit is crispy and delicious.
- Little Time Spent Cleaning Up: Along with being really yummy these sheet pan tacos are super easy to make and don’t require a bunch of pans making clean up super easy. This is literally the best feeling ever especially if you’re a mamma like me. Less time cleaning means more time to spend with your kiddos!
- The Toppings Are Endless: There are so many options when it comes to toppings. The best part about that is that it’s all up to you! Sour cream, Greek yogurt, hot sauce, avocado, salsa, onions, jalapeños, the options are really endless!
- Easy Protein Swaps: Easily swap out the chicken with your favorite protein! Steak, fish, turkey, or even tofu!
Low Carb Sheet Pan Tacos
Ingredients
- 1 lb Chicken
- 12 Small Low Carb Tortilla Shells
- 3 Tablespoons Olive Oil
- 2 Tablespoons Ortega Taco Seasoning
- 4 Tablespoons Water
- 1 Large Roma Tomato
- 2 Cups Shredded lettuce
- 1 Cup Mexican Cheese
- 1/2 Cup Chives
Instructions
- Pre heat oven to 400℉. Using a pastry brush, brush one tablespoon of olive oil over the inside bottom of a small baking sheet.
- Line the prepared baking sheet with 6 of the tortilla shells. The shells should be hanging about 2 inches over the baking sheet. There should be no open gaps between the tortilla shells.
- Rinse and cut tomato and pat dry with a paper towel. Rinse shredded lettuce and either pat dry with paper towel or using a salad spinner to remove all the water. This will prevent the tomato and lettuce from becoming soggy when cooked in the oven. Set aside.
- Chop chives and set aside.
- Slice chicken into thin pieces and set aside.
- In a large saucepan over medium heat, heat 1 tablespoon olive oil. Add the chicken and cook on medium-high heat until completely done. (165 degrees) This should only take about 5 minutes since the chicken is very thinly sliced. Once the chicken is fully cooked add in the taco seasoning and water. Mix until the chicken is fully covered with the seasoning.
- Using a large spoon, spoon the chicken over the tortillas evenly.
- Evenly top the chicken with the cut tomato and shredded lettuce. Lastly sprinkle the shredded cheese over the top of the tacos.
- Use the other 6 tortilla shells and place them over lapping on top and in the center. Fold the overlapping tortillas over the top to enclose the filling.
- Using a pastry brush, brush the remaining olive oil over the top of the tortilla shells. This will help the over lapping pieces stick together.
- Using a bowl press down on the tacos to help the tortillas stick together. This will create a sealed sheet pan taco.
- Place the baking sheet in the oven and bake for 20 minutes. Remove the baking sheet and cover with aluminum foil and bake for another 15 minutes or until the tortillas are golden and crispy.
- Let cool for 5 minutes before slicing. Garnish with your favorite toppings and enjoy!
I’m so excited to try this recipe with another protein option! I’m obsessed with these, and I don’t think I could ever get sick of them so I will definitely be making them more often!
I hope you all are having a good week and that you enjoy this recipe! Try these sheet pan tacos out and let me know how you like them. This is my last blog post this week but next week I have an easter recipe planned along with some other recipes that I can’t wait to share with you guys!
Questions for you!
- What’s your go to taco bell meal?
- What are your favorite taco toppings?
- What are some dinner recipes you’d like to see on my blog in the coming months?
Try Out More Healthy Recipes by Brianne Fry
