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–+ servings

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
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.

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 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
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