A quick and flavorful sheet pan meal featuring juicy chicken, savory sausage, and colorful bell peppers, all wrapped in warm tortillas for an easy and delicious dinner.
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
12 ounces smoked sausage, sliced into 1/2-inch rounds
1 large red bell pepper, sliced into thin strips
1 large yellow bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium red onion, sliced into thin strips
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large flour tortillas
1 cup shredded cheddar cheese
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chicken strips, sliced sausage, red bell pepper, yellow bell pepper, green bell pepper, and red onion.
Drizzle the olive oil over the mixture.
Sprinkle smoked paprika, garlic powder, dried oregano, salt, and black pepper evenly over the ingredients in the bowl.
Toss everything together until the chicken, sausage, and vegetables are evenly coated with the oil and seasonings.
Spread the mixture evenly on a large rimmed baking sheet in a single layer.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Remove the baking sheet from the oven.
Warm the flour tortillas in the oven for 1 to 2 minutes or microwave for 15 seconds until pliable.
Divide the chicken, sausage, and pepper mixture evenly among the tortillas.
Sprinkle shredded cheddar cheese over each portion.
Roll up each tortilla tightly to form a wrap.
Serve immediately while warm.