These crispy sheet pan chicken tacos are a convenient and delicious twist on traditional tacos. The tortillas are topped with shredded rotisserie chicken and a mexican blend of cheese, folded in half and baked until crispy. Serve your tacos with lime, chopped onions, sour cream, cilantro, chopped avocado and your favorite hot sauce for the most divine dish. This meal is not only extremely easy but customizable and perfect for feeding a crowd or enjoying as a simple weeknight dinner with minimal cleanup.
My Sheet pan chicken tacos are versatile and can be enjoyed year-round. However, they're particularly well-suited for casual gatherings or outdoor events during the warmer seasons, like spring and summer. The vibrant colors of the fresh toppings complement the bright, sunny atmosphere of outdoor dining. Plus, the minimal cleanup makes it ideal for relaxed gatherings where you can spend more time enjoying the company of friends and family.
If you love this recipe, you will love my healthy nachos and my sheet pan chicken fajitas (meal prep friendly).
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Ingredients
- Siete Almond Flour Tortillas- These are my favorite tortillas for this recipe but feel free to use corn tortillas if you desire.
- Rotisserie Chicken- I used rotisserie chicken and shredded it with a fork to make this recipe easier and quicker but feel free to make your own chicken and shred it if you desire.
- Mexican Cheese Blend- I used the Tilamook Mexican cheese because it is one of my favorite cheeses but feel free to choose your favorite.
Optional Toppings:
- Onions, Chopped
- Lime Wedges
- Sour Cream
- Cilantro
- Avocado, Diced
- Hot Sauce- I used yellow bird habanero hot sauce.
See recipe card for quantities.
Instructions
- Pre-heat oven to 425 F and set your rack to the middle position.
- Add 6 tortillas in an even layer on an XL pan. Add about ⅓-1/2 cup of shredded chicken to half of your tortilla in an even layer. Followed by about ¼ cup of shredded cheese on top of the shredded chicken.
3. Fold the empty side of your tortilla over the chicken and cheese filled portion and press down firmly so that the tortilla stays closed.
4. Bake your tacos for about 12-13 minutes or until they begin to crisp up.
5. Top with your favorite garnishes and toppings and serve!
Hint: You may also want to broil your tacos for 1-2 minutes to get the top of your tacos to become a little more crispy depending on your preference.
Substitutions
- Tofu- Shred your tofu and season with taco seasoning to make a vegetarian version of this dish.
- Tortilla- Use flour or corn tortillas depending on your taste preference. If you use flour tortillas, the recipe will no longer be gluten-free.
This recipe is already gluten-free as is.
Variations
- Spicy - add chili pepper flakes or cayenne pepper on top of the cheese to make this recipe more spicy as well as top with a very spicy hot sauce.
- Beef - use ground beef cooked with taco seasoning to make a beef version of this recipe.
- Shredded Pork- use shredded pork to make a pork version of this recipe.
This recipe is already toddler and kid friendly as is.
Equipment
To make these sheet pan tacos, you will need a large baking sheet, although I prefer an XL baking sheet.
If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store the sheet pan tacos in an air tight container in the fridge for up to 3-4 days. Reheat in the oven or an air fryer to make sure the tacos stay crispy. Make sure to store them separately from any other toppings to prevent sogginess.
I do not recommend freezing these tacos as they will not hold up well.
Top tip
I used the Siete Almond flour tortillas in this recipe because they fold over very easily without breaking and can be pressed down. If you choose to use a different tortilla you may want to heat up your tortillas over a stove or in the microwave for 5-10 seconds so that they fold easily and to prevent the tortillas from falling apart.
FAQ
es, absolutely! You can customize your tacos with various proteins such as beef, shrimp, tofu, or even a meat substitute like jackfruit.
While it's best to assemble the tacos just before serving to maintain freshness and texture, you can prepare the components in advance. If you plan on cooking the chicken instead of using rotisserie chicken, you can cook the chicken and store it in an airtight container in the fridge, and chop the toppings ahead of time. Warm the chicken and tortillas before assembling.
Side dishes like Mexican rice, refried beans, corn salad, or a simple green salad make excellent accompaniments to sheet pan chicken tacos. Chips and salsa or guacamole also make tasty additions.
Dinner
Looking for other dinner recipes like this? Try these:
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Sheet Pan Chicken Tacos
Equipment
- 1 XL Baking Sheet
Ingredients
- 6 Siete Almond Flour Tortillas
- 1 Rotisserie Chicken (Breasts) Shredded
- ½ Package (4 oz) Mexican 4-Cheese Blend
Optional Toppings:
- Medium Onion Chopped
- Limes Wedged
- Low-Fat Sour Cream
- Cilantro
- Avocado Diced
- Hot Sauce- I used yellow bird habanero hot sauce.
Instructions
- Pre-heat oven to 425 F and set your rack to the middle position.
- Add 6 tortillas in an even layer on an XL pan. Add about ⅓-1/2 cup of shredded chicken to half of your tortilla in an even layer. Followed by about ¼ cup of shredded cheese on top of the shredded chicken.
- Fold the empty side of your tortilla over the chicken and cheese filled portion and press down firmly so that the tortilla stays closed.
- Bake your tacos for about 12-13 minutes or until they begin to crisp up.
- Top with your favorite garnishes and toppings and serve!
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Ann says
Crispy and good!! With or without the cheese.
christina.klapper says
I’m so glad you loved it Ann! ❤️
Brett Schmidt says
Excited to make this. I absolutely love the simple but elevated nature of this recipe. Rotisserie chicken is usually pretty bland. Would you recommend adding any seasoning or is the cheese enough?
christina.klapper says
I honestly didn’t add anything and it turned out great! I think hot sauce adds some flavor and the lime too! But of course you’re welcome to add some additional seasonings per preference!
Kelly says
Do you think regular flour tortillas would be good?