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    Home » Recipes » Main Course

    Sheet Pan Chicken Tacos (Gluten-Free)

    May 1, 2024 by christina.klapper 5 Comments

    Jump to Recipe Jump to Video Print Recipe

    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).

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Dinner
    • Jump to: Recipe
    • 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.
    1. Pre-heat oven to 425 F and set your rack to the middle position.
    2. 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!

    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

    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:

    • Healthy BLT Chicken Pasta Salad
    • Chicken Fattoush Salad
    • Chicken Fajita Tacos
    • Gut Nourishing Soup

    Jump to: Recipe

    Sheet Pan Chicken Tacos

    These crispy sheet pan chicken tacos are a delicious twist on traditional tacos and make for a simple weeknight dinner with minimal cleanup!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dinner, Main Course
    Cuisine Mexican, Tex-Mex
    Servings 3
    Calories 404 kcal

    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.
    Get Recipe Ingredients

    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!

    Video

    View this post on Instagram

    A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

    Notes

    * Nutrition Information does not include toppings/garnishes.
     
    Scroll up to see substitutions and variations of this recipe as well as how to store this recipe.

    Nutrition

    Calories: 404kcalCarbohydrates: 20gProtein: 46gFat: 16gSaturated Fat: 1gMonounsaturated Fat: 0.01gCholesterol: 0.1mgSodium: 191mgPotassium: 0.2mgFiber: 4gSugar: 1gVitamin A: 1IUCalcium: 2mg
    Keyword Sheet Pan Chicken Tacos, Sheet Pan Tacos
    Tried this recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

    Related

    More Main Course

    • Ground Turkey and Zucchini Meal Prep
    • Easy and Healthy Chili Mac
    • Healthy Chicken Alfredo Casserole
    • Chicken Sausage Orzo

    Comments

    1. Ann says

      June 13, 2024 at 1:47 am

      5 stars
      Crispy and good!! With or without the cheese.

      Reply
      • christina.klapper says

        June 13, 2024 at 1:54 am

        I’m so glad you loved it Ann! ❤️

        Reply
    2. Brett Schmidt says

      December 31, 2024 at 2:54 pm

      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?

      Reply
      • christina.klapper says

        December 31, 2024 at 2:55 pm

        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!

        Reply
    3. Kelly says

      January 01, 2025 at 7:29 pm

      Do you think regular flour tortillas would be good?

      Reply

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    Hi, I'm Christina! I'm a Registered Dietitian, wife and mom that’s passionate about sharing all the tips, tricks, and recipes to live a healthy and balanced lifestyle. I’m a strong believer that balance is the key to success. It doesn’t need to be difficult, so come join the fun!

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