Photo of Traybake chicken fajitas with the works by WW

Traybake chicken fajitas with the works

Points® value
Total Time
35 min
15 min
20 min
Traybake dinners are popular for a reason. They cook everything in one place and keep cleanup to a minimum. Heating the empty tray in the oven ensures the ingredients sizzle the second they hit the surface.


Chicken breast, skinless, raw

4 medium, thinly sliced


1 medium, sliced

Peppers, all types

3 medium, sliced

Vegetable Oil

2 tablespoon(s)

Chilli Powder

2 teaspoon(s), level

Garlic powder

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level


1 teaspoon(s), level, smoked

Calorie controlled cooking spray

4 spray(s)

WW White Wraps

8 individual

Reduced fat soured cream

120 ml


1 medium, peeled, stone remove and thinly sliced

Green jalapeños

1 portion(s), drained, thinly sliced

Coriander, fresh

2 tablespoon(s), chopped


2 large, diced

Red onion

¼ medium, diced

Chilli, green or red

½ individual, thinly sliced


1 medium, juice of


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place a large baking tray in the oven.
  2. In a large bowl, combine the chicken, onion and peppers. Drizzle with the oil then sprinkle with the chilli powder, garlic powder, cumin and paprika, season with salt and toss all the ingredients together.
  3. Remove the hot tray from the oven and mist with cooking spray. Spread the chicken and vegetables into an even layer on the tray. Roast for 20 minutes, until the chicken is cooked through, making sure you stir halfway through.
  4. Cover the wraps in foil and place in the oven to warm during the last 5 minutes of roasting.
  5. Meanwhile, make the pico de gallo, combine all the ingredients together and set aside.
  6. Divide the chicken and vegetables among the wraps. Serve with the pico de gallo, sour cream, avocado, jalapeño, lime wedges and coriander.