Sheet Pan Chicken Tacos (Gluten-Free)

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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.

This is a top view of my sheet pan tacos on a blue serving dish topped with cilantro, chopped onions, lime wedges, and diced avocado.

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
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
Dinner
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Food safety

Ingredients

This is a side view of the crispy sheet pan chicken tacos

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

This image shows me adding the shredded chicken and cheese onto half the tortilla on the sheet pan.

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.

This image shows me folding half of the tortilla on to the other side.

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.

this shows me putting the tacos in the oven

4. Bake your tacos for about 12-13 minutes or until they begin to crisp up.

this shows me garnishing the tacos with my toppings

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!

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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

Can I use different proteins besides chicken?

es, absolutely! You can customize your tacos with various proteins such as beef, shrimp, tofu, or even a meat substitute like jackfruit.

Can I make these tacos ahead of time?

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.

What sides go well with sheet pan chicken tacos?

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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