So really, dinners have been about as quick and effortless as ever around here for the last few weeks.  You too?    Getting back into a school routine can be challenging for everyone involved so easy breezy meals help out a ton while trying to get everything else in order.  So heres a quick success from this week:  Sheet Pan Chicken + Veggie Ranch Wraps.

I had no goal in mind when I quickly threw this sheet pan full of goodies in the oven but what we ended up with was pretty stellar.  And as easy as can be to prepare.

Next time I whip this one up, I will double the recipe for the chicken and veggies to have on hand for quick lunches….not only would they be great served cold in these wraps, they would also work so well tossed in a green salad.

Hope this one helps the crazy evenings a bit, you guys!  Heres to a weekend full of rest and relaxation!!  xo

Sheet Pan Chicken + Veggie Wraps

Ingredients

1 Pound Boneless Skinless Chicken Breasts, thinly sliced

1 Red Bell Pepper, cored, seeded and thinly sliced

1 White Onion, thinly sliced

2 Tablespoons Sunflower Oil (or other high heat oil)

1 1/2 Tablespoons Taco Seasoning

4-6 Whole or Sprouted Grain Tortillas

Ranch Dressing 

Diced Tomatoes

Baby Spinach Leaves

Black Olives

Shredded Cheddar Cheese

Directions

Preheat oven to 475.  Place chicken, peppers and onion on a rimmed baking sheet.  Drizzle with oil, sprinkle with taco seasoning and toss until everything is well coated.  Spread out in a single layer and roast for 15-20 minutes, stirring once in between cooking, or until chicken is cooked through.

Spread ranch dressing over tortillas, top with chicken, peppers, onion, tomatoes, spinach, black olives and cheddar.  Roll up and serve.  Serves 4-6.