Sheet Pan Roasted Vegetable Fajita Lettuce Wraps with Chipotle Crema
Fajita-style veggies are marinated overnight, roasted, and then stuffed into butter lettuce wraps in this delicious and easy to prep ahead weeknight meal.
Yield: 4 servings
  • 1½ lb sweet potatoes, peeled and chopped into ½-inch cubes
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • ⅓ cup olive oil
  • 1 lime, juiced
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ½ tsp smoked paprika
  • 1½ tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 5 oz butter lettuce leaves
  • ½ cup queso blanco or queso fresco, crumbled
For the chipotle crema
  • ½ cup sour cream
  • ⅓ cup half and half
  • 1 tbsp adobo sauce
  • pinch of salt
  1. In a large ziploc bag, toss together the sweet potato cubes, pepper slices, onion slices, olive oil, lime juice, brown sugar, chili powder, garlic powder, oregano, smoked paprika, cumin, salt, and black pepper. Let sit in the refrigerator for at least 30 minutes or overnight to marinate.
  2. When ready to cook, heat oven to 400F. Spread the veggies on a parchment-lined baking sheet and roast for 30-40 minutes, or until sweet potato cubes are fork-tender.
  3. Meanwhile, while the veggies cook, make the chipotle crema. To make this, whisk together the sour cream, half and half, adobo sauce, and salt. Store in the refrigerator until ready to use.
  4. To serve, top the butter lettuce leaves with equal amounts of roasted veggie filling. Drizzle with the chipotle crema and sprinkle with the queso crumbles. Serve warm.
Adapted heavily from How Sweet Eats
Recipe by Joanne Eats Well With Others at