Wraps Archives - The Slow Roasted Italian

Barbacoa Recipe + Video

Donna Elick — Sat, 04 Apr 2026 10:00:00 +0000

This crockpot Barbacoa Recipe delivers tender, slow-cooked beef infused with smoky chipotle peppers, warm cumin, garlic, and bright lime, braised until it falls apart in juicy, shredded strands. The sauce is deep, rich, slightly spicy, and packed with bold Mexican flavor that soaks into every bite. Pile it into tacos, burritos, rice bowls, or nachos and you’ll understand why this Chipotle copycat is wildly addictive.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

Rich, smoky flavor just like the restaurant version
Slow cooker does most of the work
Makes a large batch for feeding a crowd
Perfect for tacos, burritos, bowls, and nachos
Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

BARBACOA IN CROCKPOT RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
Cumin & Oregano: Classic Mexican seasoning combination.
Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

Pile into tacos with cilantro, onion, and lime.
Build burrito bowls with cilantro lime rice and pinto beans.
Make loaded nachos with queso blanco sauce.
Stuff barbacoa chipotle into quesadillas or enchiladas.
Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Is barbacoa spicy?

There’s mild heat from the chipotle peppers, but you can easily adjust the amount to your liking.

Do I have to sear the meat?

No, but searing adds deeper flavor and helps lock in the juices. The final texture is much better if you take the extra time.

Can I make this Chipotle barbacoa recipe ahead?

You can. The flavor actually improves overnight! To reheat, spread the shredded beef onto a sheet pan and warm gently in the oven.

Can I freeze barbacoa beef?

Yes. Be sure to freeze the meat in the sauce to maintain the best texture.

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

DONNA’S PRO TIPS

Don’t skip the sear if you want deeper flavor. It makes a difference in texture too.
Cut the roast into chunks so it cooks evenly.
Taste the sauce before adding the final salt. You may find you don’t need it.
Let the shredded beef cook in the sauce for the last hour. The meat soaks up so much flavor that way.
Skim excess fat if needed before serving. It keeps the sauce from being too greasy.
Always finish with a squeeze of fresh lime. The acidity wakes everything up!

TOOLS NEEDED

Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
Blender or Food Processor: To make the sauce.
Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
Tongs: Helps with flipping the meat while searing.
Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Chipotle Guacamole Recipe

Chipotle Rice Recipe

Pico De Gallo

Chipotle Corn Salsa Recipe

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Smoky shredded beef with chipotle peppers
Slow cooker makes it easy
Perfect for tacos, burritos, bowls, and nachos
Chuck roast gives the best texture
Flavor improves overnight
Freezer-friendly
Better than takeout

Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 312cal

Author Donna Elick

Equipment

Ingredients

FOR THE BEEF

4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 bay leaves

FOR THE SAUCE

1/4 cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon fresh ground black pepper
1/8 teaspoon ground cloves
4 chipotle peppers in adobo sauce from 1 can
1 tablespoon adobo sauce from the can
1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
1/4 cup fresh lime juice
1 teaspoon kosher salt

Instructions

PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video

Donna Elick — Mon, 10 Nov 2025 10:05:00 +0000

This easy carnitas recipe is ready in about 4 hours. Combine tender slow cooker pork sirloin tip roast with your favorite toppings for the most incredible pulled pork tacos! Cooking this pork carnitas recipe in the slow cooker creates delicious fall-apart tender meat! Find out how to make authentic Mexican carnitas in the step-by-step instructions below!

When you love Mexican food, there are so many delicious options for easy dinners that it can be tough to pick a favorite.

Mexican pork dishes like this one are a favorite of ours because they can be frozen, then used to make dinner on busy nights!!

I love to prep this for taco night because it makes the best carnitas and flavor. A little bit of meal prep goes a long way to create fork tender slow-cooked pork.

I promise you that it’s an easy recipe that all home cooks can make. Cook pork pieces to make the best pork tacos, or add to burrito bowls. This delicious recipe really is versatile in how it can be used.

Let’s dive into all the details and the full list of ingredients to make this simple pork carnitas tacos recipe below!

Easy Carnitas Recipe

Tender and flavorful bites of spice-rubbed pork are slow cooked, then finished under the broiler to obtain the most magnificent crisp around the edges.

This easy carnitas recipe is one to keep, and it’s certainly one that we enjoy serving at parties and celebrations!

Pair these with some elote corn (Mexican Street Corn) and you’ve got an amazing dinner ahead of you!

Looking for more slow cooker recipes to feed a crowd? Try these chicken tacos or my incredible barbacoa that tastes just like the one from Chipotle.

Or if you need dinner a bit quicker, cook pork roast in the oven instead of the slow cooker with our Boneless Pork Roast recipe! The pork comes out ender, juicy, and perfect every single time!

Ingredients Needed For Mexican Pork

Sirloin Tip Roast – Leaner than the typical shoulder cut, but just as delicious, this becomes incredibly tender when cooked in a crockpot.

Be sure that it’s boneless so you get the most meat for your money.
Chicken Stock – Instead of buying a carton from the store, mix 1 tablespoon low sodium chicken base into 2 cups of water.
Spices – A delicious blend of garlic powder, cumin, smoked paprika, and dried oregano.

I also add a healthy dose of New Mexico chili powder, which has earthy and fruity undertones and a medium level of heat.

If you like heat, red pepper flakes can season pork without making it too spicy.
Limes – Squeeze a couple of fresh limes over the cooked meat before serving. The bright citrus cuts through the fat and enhances the flavor of the spices.

Don’t forget to have fun with the toppings! Authentic carnitas typically have fresh cilantro and red onions, but when you’re making your own, add whatever you would like.

The best thing about this recipe is the variety it gives.

I love to add tomatillo salsa or salsa verde and a fresh squeeze of lime juice to mine, but you can also add anything else that you want to enjoy in your favorite way.

Jalapenos go really well with carnitas meat – so have fun! So many flavors pair with this original recipe!

Storage and Reheating

Unless you prepare this easy carnitas recipe for a large group, you’re bound to have leftover carnitas to enjoy again the next day.

Allow the meat to cool to room temperature, then transfer to an airtight container with some of the cooking liquid.

Mexican pulled pork can be refrigerated for 3 to 4 days, or you can freeze it for up to 3 months, which is a nice long time.

Reheat pork sirloin tip roast in the slow cooker, microwave, or oven until warmed through, adding a splash of broth as needed for moisture.

If frozen, thaw in the refrigerator overnight first.

Easy Carnitas Recipe FAQ

What cut of meat is best for carnitas?

A shoulder roast (also known as pork butt) is the top choice for a number of reasons. It’s easy to shred, especially when slow cooked for hours, and the fat provides plenty of flavor and moisture.

It’s also one of the most inexpensive cuts, making it a budget-friendly option for many families.

I personally like to use boneless pork sirloin tip roast for this slow cooker recipe. It’s not as fatty as the shoulder, but it’s not as lean as tenderloin. It has just the right balance of texture and flavor!

Are carnitas and Mexican pulled pork the same?

Essentially, yes. Both are slow cooked for hours until the meat is falling apart and extra tender.

The difference is one small step at the end — carnitas are broiled before serving so the ends become brown and crispy.

What goes well with pork carnitas?

Just about everything! We love to spoon some of the slow cooker pork sirloin tip roast into flour tortillas with all of our favorite toppings — an easy pork tacos recipe! You can also add the tender pork to corn tortillas, too!

Mexican pork is also incredible over cilantro lime rice with beans, salsa, and guacamole or stuffed into a cheesy quesadilla. You could even add some to homemade nachos!

What are the best toppings for shredded pork?

It just depends on how you’re going to use this slow cooker carnitas recipe. You can top it with sour cream, black beans, pico de Gallo, BBQ sauce, red onion, salt and black pepper, citrus juices, or any other simple ingredients that you want to add. Toppings are a great way to add so much flavor!

You can also use this pork in a variety of ways. I love to make a burrito bowl with a single layer of rice, a ton of meat, and all the toppings that I can think of. You can make a large bowl or small bowl for a snack.

The seasoned pork really does make for a delicious crispy carnitas taco, so it’s a good thing that you have all the details on the recipe card below. Use this great recipe for Cinco de Mayo or as a yummy Mexican dish for everyone to enjoy. It’s a simple way to make a delicious meal that can taste so many different ways.

This is the easiest recipe to make!

Enjoy!

With love, from our simple kitchen to yours.

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Other Slow Cooker Recipes

Crock Pot Pork Chops

Dr Pepper Pulled Pork (Crockpot)

Slow Cooker Shredded Chicken Tacos

Crockpot Chicken Fajitas

Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video

This easy carnitas recipe is ready in about 4 hours. Enjoy tender Mexican pulled pork tacos for dinner tonight!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 275cal

Author Donna Elick

Equipment

Ingredients

4 pounds boneless pork sirloin tip roast
1 tablespoon New Mexico chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano crushed
2 cups low sodium chicken stock or 2 cups water and 1 tablespoon low sodium chicken base
2 limes
salt to taste

Instructions

Cut pork into 8 cubes. Set aside.
In a small bowl combine chili powder, garlic, cumin, paprika, and oregano. Mix to combine. Coat pork with the spice mixture on all sides of pork pieces. Place into a slow cooker (I used a 6 quart). Pour chicken stock around the sides of the pot. Avoid pouring directly on top of pork or seasoning will come off.
Cover and cook on high for 4 hours (alternately cook on low for 10 hours). Meanwhile prepare a baking sheet with aluminum foil. When the pork is tender, use 2 forks to shred meat into large pieces. Taste for seasoning, if necessary add salt to taste (mine did not need salt). Use a slotted spoon to remove pork from slow cooker and place on a cookie sheet.
Pour cooking liquid into a pot and boil until thickened (spoon leaves a trail when swirled through) and pour over pork. Preheat oven to broil. Place pork until broiler until edges are nice and crisp, about 3-5 minutes. Remove from oven and squeeze 2 limes over top.
Serve and enjoy!

Video

Nutrition

Originally published October 2014, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Carnitas (Mexican Slow Cooker Pulled Pork) + Video appeared first on The Slow Roasted Italian.

Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Donna Elick — Tue, 14 Oct 2025 22:00:00 +0000

Slow Cooker Shredded Chicken Tacos combine all your favorite Mexican flavors into an easy weeknight meal. Take 5 minutes to prep this crockpot chicken tacos recipe, and the meal will be ready by dinner time! This flavorful recipe is perfect for Cinco de Mayo or an easy recipe for the family.

It’s time to take taco night to a whole new level! This easy meal prep is one that the whole family will appreciate and just takes a few minutes of prep time.

In my opinion, slow cooker recipes like this are a great way to create a meal that is simple – but doesn’t look that way!

Not only does this make an easy dinner, but once you shred chicken, you have options on how you can use it.

You can put them into warm flour tortillas for easy tacos, or load up lettuce cups for a fun appetizer on Game Day.

I always love making this chicken taco recipe, but you could also try out chicken enchiladas, or even use the leftover chicken to make a chicken taco salad.

Changing up this simple recipe is a breeze! (this is also why this crockpot shredded chicken tacos recipe is one of my favorite recipes!) Try this firecracker chicken for a flavor explosion!

Slow Cooker Shredded Chicken Tacos

This recipe for crock pot chicken taco meat is exactly what your hectic schedule needs!

Simply blend up the salsa, pour it over some boneless breasts with taco seasoning, then set it to cook!

You’ll come home to a warm, tasty meal at the end of the day, plus no pile of dishes to worry about afterward!

If you have a hankering for fresh Mexican flavors, try my street corn salad! It’s sweet, tangy, and has a kick of heat that makes it a perfect lunch or side.

Or if you have ears of corn, try my elote corn (mexican street corn) recipe! Either way, you’re making one incredible dinner!

Crockpot Chicken Tacos Recipe Tips

Make your own salsa. While a store bought jar works great, making your own is always fun! I have a super simple blender salsa recipe that only takes 5 minutes to whip up.
Blend up two batches. Make a double serving of salsa so that half can go in with the meat and the other half can be used to serve on top of your meal.
Warm up your tortillas. Set them directly over a gas stovetop burner turned to low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.

This will add an extra bit of flavor to your dish.
Time saving tip: Use a stand mixer to shred your crock pot chicken taco meat! Fit it with the beater attachment, toss in the chicken, and run it on low for 2 to 3 minutes.
Feeding a crowd? You can always double or triple this crockpot chicken tacos recipe as needed, as long as your slow cooker is large enough.

Serving Suggestions

Serve slow cooker shredded chicken tacos with all of the classic toppings like salsa, guacamole, diced tomatoes, and shredded cheese.

You can even add in some veggies with shredded lettuce, pickled red onions, or jalapenos!

This crock pot chicken taco meat would be just as delicious on nachos or stuffed into quesadillas. For a low carb option, spoon it over salad or into lettuce wraps instead!

You can also add it to enchiladas, fold into an omelet, or serve it on top of a baked potato.

Any of your favorite taco toppings will be a bit hit!

Crockpot Chicken Tacos FAQ

Can I put frozen chicken in a crockpot?

This is debatable — USDA food safety rules say no. However, I recently ran across this: on Today.com.

“It is safe to cook a frozen chicken in a slow cooker,” Quin Patton, a food scientist formerly with PepsiCo, told TODAY. “You just need to make sure the internal temperature gets up to 165°F. at some point during the cooking process.”

Frozen breasts can be added directly to the crockpot, just allow an extra 30 minutes of cooking time so that they fully cook through.

What side dishes pair well with these slow cooker chicken tacos recipe?

The shredded chicken taco meat makes the best chicken tacos to eat all on their own, but don’t forget that this flavorful chicken pairs well with Mexican rice.

I also love this dish with cilantro lime rice, and refried beans as well.

How do I create a taco bar?

It’s all about adding your favorite toppings! Create a clean space, and then set out ingredients like sour cream, green chiles, black beans, your favorite salsa, taco shells, flour tortillas, corn tortillas, hot sauce, pico de Gallo, and even enchilada sauce.

You can also put extra seasonings on the table like onion powder, chili powder, brown sugar, and black pepper. Easy meals like this are simple to add basic ingredients without a ton of extra hard work.

The simple steps for creating a taco bar mean that everyone can make their own tacos, burrito bowls, taco salads, or any other dish and enjoy it however they want on a busy day.

While the recipe card below shows the steps for crockpot shredded chicken tacos, you can literally use the chicken meat for so many other varieties and options. Have fun with the flavor and variety!

How do I store leftover crock pot shredded chicken tacos?

Transfer the meat to an airtight container and refrigerate for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through.

You can also freeze crock pot shredded chicken tacos meat for up to three months! Make a big batch and portion it out to use for future meals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Crockpot Chicken Recipes

Crockpot Chicken and Rice

Crockpot Chicken Parmesan

Crockpot Salsa Chicken

Crockpot Chicken and Bisquick Dumplings

Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Slow Cooker Shredded Chicken Tacos take just 5 minutes to prep and combine all your favorite Mexican flavors into an easy weeknight meal.

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5

Cook Time 4

Total Time 4 5

Servings – 10

Calories 78cal

Author Donna Elick

Equipment

Ingredients

4 boneless skinless chicken breasts (fresh or frozen)
1 recipe blender salsa
1/4 cup taco seasoning

Instructions

Place the chicken breasts in a single layer in the bottom of a 6-quart crockpot.
Pour the salsa and taco seasoning over the chicken.
Cover and cook on the high setting for 4 hours or low for 6-7 hours.
When the chicken has finished cooking, remove from the crockpot, shaking off the excess salsa. Use two forks to shred the chicken (it should shred easily).
Alternately, place the chicken breasts in the bowl of a standing mixer fitted with the beater attachment. Turn on the mixer, starting on low and speeding up the mixer until the chicken has shredded into even pieces.
Mix the shredded chicken back into the salsa/sauce.
Serve in tacos or use for any of your favorite Mexican chicken dishes.

Notes

Make a double batch of blender salsa – use half for the crockpot chicken recipe and the other half for serving over the tacos.

Great taco toppings: salsa, guacamole, avocado slices, diced tomatoes, shredded lettuce, pickled red onions and jalapenos, grated cheese, etc.

To warm the flour tortillas and add a bit of extra flavor, set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.

Frozen chicken breasts can be added directly to the crockpot (allow an extra 30 minutes cook time.)

Refrigerate for 2-3 days or freeze up to three months in an airtight container or plastic freezer bag.

Nutrition

Originally published January 2022, updated and republished October 2025

The post Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe) appeared first on The Slow Roasted Italian.

Sheet Pan Steak Fajitas

Donna Elick — Tue, 16 Sep 2025 10:00:00 +0000

Sheet Pan Steak Fajitas are a weeknight dream. Juicy, tender strips of steak and colorful peppers roast together in the oven with bold spices and a splash of lime for that zesty Tex-Mex flair. It’s no-fuss deliciousness in no time for a quick and hearty meal. Plus, all the mouth-watering flavors of your favorite restaurant fajitas without hovering over a hot skillet!!!

Sheet Pan Steak Fajitas

We’ve got steak, peppers, onions, and a hit of lime all roasting on one pan. Because who has time for stovetop splatter on a Tuesday???

After testing the process with plump, juicy shrimp, I just knew sheet pan fajitas with steak was my next project.

This one hits the table in 20 minutes flat and tastes like it came straight off a sizzling restaurant skillet. I love tossing everything together and letting the oven do the hard work. It’s so easy it almost cooks itself.

Serve up sheet pan steak fajitas with a stack of warm tortillas and a toppings bar, and you’ll feel like a fajita hero!!

INGREDIENT NOTES

Flank Steak: Lean and flavorful, this cut becomes incredibly tender when sliced thinly against the grain. Sirloin or skirt steak are the best substitutes.
Bell Peppers: Use any color combination you like, but try to mix and match at least two different colors. I’ll usually grab a red, a yellow, and a green for the most variety!
Red Onion: Adds a mild sweetness and caramelizes beautifully when roasted. A yellow onion works too.
Worcestershire Sauce: Full of umami goodness! Soy sauce will work in a pinch.
Spices: You’ll need to raid your spice cabinet for this sheet pan steak fajitas recipe.

Grab smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne (if you like spicy), and salt and pepper.

New Mexico chili powder is a special guest, made entirely from ground peppers instead of a blend of spices. The flavor is smoky and fruity in the best way, so don’t skip it!
Lime: Brings some much-needed acidity to brighten the whole mix.

SERVING SUGGESTIONS

Appetizers: Cheesy Queso blanco dip or jalapeño poppers

Drinks: A pitcher of frozen margaritas or a classic El Dorado

Side Dishes: Mexican rice and black beans or elote (street corn)

Desserts: Crunchy churros or Mexican hot chocolate brownies

Low Carb: Serve over cauliflower rice instead of in tortillas.

SHEET PAN STEAK FAJITA FAQ

How do I keep the meat from becoming tough?

First, slice against the grain to break up the tougher muscle fibers. Avoid overcooking sheet pan fajitas steak and let it rest after baking for about 5 minutes so it stays juicy.

Are these fajitas spicy?

There’s definitely a little heat from the spices, but nothing too hot. You can dial that up, though!

Increase the amount of cayenne or smoked paprika, or toss some sliced jalapeño rounds onto the sheet pan.

Can I make the seasoning mix ahead of time?

You bet! Combine the dry spices in a jar, scaling up the amounts for larger batches. Seal and store in the pantry for up to 6 months so your homemade fajita seasoning is ready whenever you need it!

Then, measure out 2 tablespoons when making this sheet pan steak fajita recipe.

Does cheese go on fajitas?

It depends on who you ask. It’s not a traditional topping, but who could possibly say no to cheese??!!

Cheddar or Monterey Jack are my top picks, but salt cotija or creamy queso fresco are just as delicious… and a little more authentic when it comes to south-of-the-border flavor.

Add it along with the rest of your toppings, not in the oven. If you really want it melty, sprinkle it onto each tortilla before adding the meat and peppers.

I love this method because it maximizes flavor with minimal effort. Roasting the steak and vegetables together creates a natural flavor fusion as the juices mingle on the sheet pan.

By slicing the meat against the grain and spreading everything into an even layer, you ensure caramelization, not steaming.

Plus, that quick broil at the end mimics that authentic char you’d get on a restaurant grill. It’s all about high heat and a fast finish.

DONNA’S PRO TIPS

Achieve the best texture: Pat the steak dry before tossing with oil and spices to encourage browning.
Get crispier peppers: Separate them onto their own side of the pan and avoid overlapping.
Make it even zestier: Add a few lime wedges to the pan while broiling for a burst of roasted citrus flavor when squeezed over top.
Even better as leftovers: This mix makes killer quesadillas or burrito bowls the next day.
Time-saving tip: You can swap in fajita seasoning mix if you’re in a hurry, but reduce the added salt.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Sheet Pan Quesadilla (Perfect for Parties!)

Sheet Pan Baked Nachos with Ground Beef

Easy Sheet Pan Fried Rice

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas are bold, zesty, and packed with Tex-Mex magic. Easy prep and easier cleanup make it a total weeknight lifesaver!

Course Main

Cuisine American

Method Oven

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 315cal

Author Donna Elick

Ingredients

1 1/2 pounds flank steak thinly sliced against the grain
3 small bell peppers any color, thinly sliced
1 medium red onion thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon Worcestershire sauce
2 teaspoons New Mexico chili powder
3/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper optional
Juice from 1 lime
Chopped fresh cilantro or sliced green onions for garnish
8 small flour or corn tortillas for serving

Optional Toppings:

Salsa sour cream, guacamole, shredded cheese, avocado slices, jalapeño, pico de gallo, hot sauce, lime wedges

Instructions

Preheat the Oven: Preheat oven to 425°F. Prepare a large baking sheet with parchment paper or foil for easier cleanup.
Toss Ingredients on Sheet Pan: Place 1 1/2 pounds flank steak, 3 small bell peppers, and 1 medium red onion on the prepared baking sheet.
Season and Coat: In a small bowl, combine 2 teaspoons New Mexico chili powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon cayenne pepper (if using). Drizzle 2 tablespoons extra virgin olive oil and 1 teaspoon Worcestershire sauce over steak and vegetables. Sprinkle with seasonings and toss to coat evenly.
Bake: Spread everything into an even layer and bake for 15 to 20 minutes, draining off any excess liquid halfway through the cooking time.
Warm the Tortillas: During the last 5 minutes of baking, wrap 8 small flour or corn tortillas in foil and place in the oven to warm through.
Optional Broil for Char: For extra flavor and a bit of char, broil the fajitas for 2 to 3 minutes after baking. Be sure to remove the tortillas before broiling.
Rest and Serve: Remove from oven and let the meat rest for 5 minutes before serving. Garnish with Chopped fresh cilantro or sliced green onions and serve with warm tortillas and desired toppings.

Notes

Make-Ahead Tips: Prep and slice all vegetables and steak up to 1 day in advance and store them separately in the fridge. You can even mix the seasoning blend ahead of time for quick tossing.

Freezing Tips: Freeze uncooked, seasoned steak and veggies in a freezer bag. Thaw overnight in the fridge and bake as directed. Fully cooked leftovers can also be frozen in portions for easy lunches.

Reheating Tips: Reheat leftovers in a hot skillet or in a 375°F oven until warmed through. Avoid the microwave if possible, which can make the steak rubbery.

Nutrition

Originally published September 2025

The post Sheet Pan Steak Fajitas appeared first on The Slow Roasted Italian.

2 Ingredient Crockpot Salsa Chicken

Donna Elick — Thu, 31 Jul 2025 10:00:00 +0000

Crockpot Salsa Chicken is so easy, it just about cooks itself! It’s a great option for nights when you don’t feel like spending hours over the stove… or just as long cleaning the kitchen after. And with just 2 ingredients, you may not even need to go to the store first!

Crockpot Salsa Chicken

This is my favorite slow cooker dinner for busy weeknights!

Whether you use store-bought or homemade salsa is up to you, but I guarantee this salsa chicken crock pot recipe will garner a spot in your “what’s-for-dinner?” arsenal.

Plus, you can use it for so many other yummy meals… burrito bowls, Taco Night, chicken nachos, and more!

Make a big batch at the start of the week, then use Crockpot chicken and salsa for multiple dinners or freeze some for later.

For more “set it and forget it” family favorite dinners, prepare a large batch of sausage and ravioli or my simple creamy mac and cheese.

Still have a craving for Mexican flavors? Try out these super fun taco stuffed meatballs! A great way to put a twist on your next Taco Tuesday.

Ingredient Notes and Substitutions

Chicken – I prefer to use boneless breasts for crockpot salsa chicken, but the recipe works just as well with thigh meat or tenders.

You can even use bone-in meat in a pinch, then remove the bones before shredding. Avoid any cuts with the skin still attached.
Salsa – Grab your favorite! There are so many varieties to choose from at the store, and I’ve got plenty of homemade salsa recipes that would be just as tasty.

Tomato-based salsas work best, but try a salsa verde for something different!

How to Make Salsa Chicken in the Crock Pot

This recipe is all about the twos: combine two ingredients in the crockpot (chicken and salsa), cook it in two steps, and shred it with two forks.

You’re welcome to add more to this recipe or tweak it so it works for you. Spread sliced onions into the bottom of the crock before adding the chicken, or sprinkle spices over the meat before adding the salsa.

The only thing that really matters is that you keep the boneless breasts in a single layer… at least, as best as you can.

Cooking crockpot salsa chicken is the easy part, but take some care when shredding the meat. It can go from tender, juicy pieces to dry, stringy bits in no time at all!

I usually toss mine in the stand mixer, especially when I’m making big batches for meal prep. But for a regular weeknight, grab your forks and shred the chicken right in the crock.

Pull the meat apart in larger chunks, then give everything a quick stir so the salsa is mixed in. This will break it down a little more, as will serving the meat with tongs.

Donna’s Pro Tips

Short on salsa? Use a can of diced tomatoes with peppers, jalapenos, or green chiles. This recipe is super forgiving, so get creative!
Add an extra kick: Stir in a couple of tablespoons of your favorite Mexican seasoning to really make it pop.
Make it creamy: Include a few tablespoons of cream cheese or stir in some sour cream after you shred the meat.
Bulk up the filling: Toss some corn kernels or a can of drained and rinsed beans into the Crockpot too.
Tip for easy shredding: Toss the meat in a stand mixer, then set it to Stir with the paddle attachment. It will be completely shredded in about a minute!
Prefer dark meat? Replace the breasts with boneless thighs instead. Be sure to use an equal amount by weight and know that they typically take a bit longer to cook.

Serving Suggestions

This slow cooker salsa chicken is incredible on a flour or corn tortilla with all your favorite toppings.

I’m a sucker for fresh cilantro and cheddar cheese, but you can add anything you love. Sour cream, more salsa (or pico de gallo), cotija or queso fresco, and a squeeze of fresh lime juice are all great options.

You can also serve crock pot salsa chicken over rice and veggies for a scrumptious rice bowl, or make a taco salad with lettuce and your favorite low-carb toppings.

Storing and Reheating Crock Pot Salsa Chicken

Once cooled, leftovers can be kept in the refrigerator for 3 to 4 days in an airtight container.

For longer storage, transfer the shredded chicken to a Ziploc freezer bag and freeze it! Use within 3 months and thaw in the refrigerator before reheating.

Warm slow cooker salsa chicken in the microwave in 30-second bursts, or simmer it on the stovetop with a little water or broth for moisture.

Crockpot Chicken and Salsa FAQ

What is the best way to make this spicy?

Pay attention to the jar of salsa you’re using, as that’s the best (and easiest) way to adjust the level of heat.

For low heat, use mild salsa, and for lots of heat, add a hot salsa. You could also pair a mild or medium salsa with a can of diced chiles to make it both spicy and smoky.

Can I put raw chicken in a slow cooker?

Yes, though it’s best if the poultry is thawed and not frozen.

For this crock pot salsa chicken recipe, boneless breasts will cook in 3-4 hours on High or 6-8 hours on Low.

Do you have to put liquid in a Crockpot with chicken?

No liquid necessary, though a little bit doesn’t hurt… mostly for flavor. As long as the meat is touching the bottom, your Crockpot salsa chicken will cook perfectly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Recipes

Crockpot Beer Brats

Crockpot Honey Garlic Meatballs

Crock Pot Pork Chops

Crockpot Chicken Taco Soup

2 Ingredient Crockpot Salsa Chicken

Make Crockpot Salsa Chicken with two easy ingredients and very little clean up. Delicious for tacos, nachos, quesadillas, and more!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 2

Cook Time 4

Total Time 4 2

Servings

Calories 146cal

Author Donna Elick

Equipment

slow cooker

Ingredients

2 pounds boneless skinless chicken breasts
16 ounces your favorite salsa
salt and pepper to taste

Instructions

Place chicken breasts on the bottom of the slow cooker. Pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch.
Serve and enjoy!

Notes

My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!

To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.

I prefer my Easy Blender Salsa Recipe and Rojo’s Fire Roasted Medium Salsa.

Nutrition

Originally published August 2015, updated and republished July 2025

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The post 2 Ingredient Crockpot Salsa Chicken appeared first on The Slow Roasted Italian.

Taco Bell Quesadilla Copycat Recipe (Chicken)

Donna Elick — Sat, 26 Jul 2025 22:00:00 +0000

A Taco Bell Quesadilla with chicken is just the thing you need to warm up at the end of the day! Save this easy copycat Taco Bell chicken quesadilla recipe for when you want something totally cheesy, super saucy, and ridiculously scrumptious for dinner. Homemade versions of popular menu items are always better!

I’m all about the melty cheese and simple ingredients to make this simple recipe.

It just so happens to be one of my favorite copycat recipes and something that I used to order off the Taco Bell menu all the time.

The best part about making chicken quesadilla recipes at home is that they taste so much better than fast food!

All that melted cheese paired with the tender chicken has me craving more each time!

You’ll love the flavor and ease of this one – trust me!

Taco Bell Quesadilla

I can’t resist a good Taco Bell® copycat recipe. Why go to the drive thru when you can just as easily make it in your own kitchen?

And it just doesn’t get easier than this meal right here. If you have tortillas, chicken, cheese, and a little bit of time, then you have a tasty dinner just waiting to be made!

Taco Bell recipes are always ridiculously delicious, and this one is no exception.

Savory and spicy seasoned chicken, ooey gooey Mexican cheese, and a zesty copycat Taco Bell creamy jalapeno sauce tucked inside of soft flour tortillas.

My favorite copycat recipe is the Black Bean Quesarito, it is so full of flavor! It can all be whipped up in no time flat!!

Who doesn’t love a great Mexican recipe? My personal favorites are my crazy easy carnitas recipe and Mexican red rice. In fact, I like to eat them together!

Ingredient Notes and Substitutions

Shredded Chicken – For me, the easiest (and most delicious!) way to get good shredded chicken is by making crockpot shredded chicken.

You could also get a rotisserie chicken and shred that, or use any other cooked chicken. If you want to cook up chicken breasts and shred them, go for it!

And if you really wanted to live on the wild side, you could use other meat ingredients and make this into a steak quesadilla as well.
Tex Mex Seasoning – A garlicky, oniony, peppery, and earthy blend that’s almost too easy to make at home! You can also just use garlic powder, chili powder, and a bit of jalapeno juice for flavor.
Pickled Jalapeño Brine – You can find pickled jalapeños in any Mexican market or down the international foods aisle.

And if you find jalapeños too overpowering in Taco Bell quesadilla sauce, swap them out with pickled banana peppers instead!
Grated Cheese – I like using Colby Jack because it’s a bit sweet, a bit sharp, and super smooth.

If you can, grate it fresh! It really makes a difference in both the flavor and texture of your homemade Taco Bell chicken quesadilla.

You can also use a three-cheese blend, or even a blend of mozzarella and cheddar cheeses.
Tortillas – You want large, “burrito” size tortillas to make substantial quesadillas that can hold all of the meat and cheese we’re piling on.

Stick with a large flour tortilla for the right texture.

How to Make Taco Bell Quesadilla Sauce

Simply whisk together mayo, sour cream, Tex Mex seasoning, and jalapeno brine until you get a nice, smooth consistency. That’s it!

Give it a taste test and see if you want to make any adjustments to your Taco Bell creamy jalapeno sauce.

More sour cream will make it a bit thicker, while more mayo will mellow things out.

Add extra seasoning for spicy flavor or more brine for heat. And if you want flavor and heat, you can stir in a dash or two of your favorite hot sauce.

Tips for Making a Chicken Quesadilla like Taco Bell

Wrap and microwave before serving.

Don’t skip the final step of wrapping the copycat chicken quesadilla from Taco Bell in a damp paper towel to microwave it.

Not only does this melt the cheese, but it will get the wrap super soft! In fact, this is a great rule for reheating any burrito or quesadilla.

Want vegetarian quesadillas?

Chicken and cheese quesadillas are so customizable! You can swap the meat for any veggies of your choice.

Mushrooms, bell peppers, and jalapeños are the first choices that come to mind to help fill you up and add some texture.

Or, use lentils or another meat-free protein if you prefer!

Fry them for a crunchy exterior.

Some people prefer a quesadilla with a crisp outer shell. If this is you, then lay your Taco Bell quesadilla in a lightly oiled pan on medium heat.

Cook for just a couple of minutes on each side, until browned and crispy!

Storing and Reheating Leftovers

Each ingredient — meat, cheese, and Taco Bell quesadilla sauce — is best stored individually and assembled as desired.

In this case, you should microwave the chicken until warmed and then proceed with the steps as normal.

You can also reheat your Taco Bell quesadilla whole if you prefer.

Do so the same way that you made them: wrap them up in a moist paper towel and microwave until the cheese is nice and melty.

Or, if you prefer the crispy texture, give them a few minutes in a pan on the stove.

Taco Bell Chicken Quesadilla FAQ

What is in a Taco Bell quesadilla?

Believe it or not, not a whole lot! You just need some Tex Mex seasoning, shredded cheese, sour cream, mayo, and some jalapeño juice.

And, of course, your favorite tortilla.

But this homemade Taco Bell chicken quesadilla recipe is super easy to make and only takes 15 minutes — not even! Much quicker than going to buy one from the restaurant.

Is Taco Bell creamy jalapeño sauce spicy?

Don’t let the jalapeño brine fool you — this sauce is not at all overwhelmingly spicy.

The sour cream and mayonnaise do an excellent job of cooling things down while also giving the sauce that smooth, creamy texture.

If you want it to be spicy, then you can add a bit of hot sauce, red pepper flakes, or plain black pepper.

What kind of cheese is best for quesadillas?

For a chicken quesadilla like Taco Bell, I recommend Colby Jack or a Mexican blend — purely because of the way these cheeses work with the flavors at hand here!

But you can always use cheddar or Monterey Jack as well.

The key is to pick a cheese that melts easily and won’t make the tortilla soggy.

Enjoy!
With love, from our simple kitchen to yours.

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Other Taco Bell Copycat Recipes

Taco Bell Burrito Supreme

Taco Bell Crunchwrap Supreme

Beef Quesarito (Taco Bell Recipe)

Taco Bell Power Bowl (Steak)

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Taco Bell Quesadilla Copycat Recipe (Chicken)

A Taco Bell chicken quesadilla with chicken is just what you need to warm up after a long day! Save this cheesy, saucy copycat recipe!

Course Main

Cuisine Mexican

Method Microwave

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 1070cal

Author Donna Elick

Equipment

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Tex-Mex seasoning
1 tablespoon pickled jalapeno brine
8 flour tortillas burrito-size
4 cups freshly grated colby jack cheese or Mexican blend
2 cups shredded cooked chicken breast (See Notes)

Instructions

In a small bowl, whisk together sour cream, mayonnaise, Tex Mex seasoning, and jalapeno brine to make the Taco Bell Quesadilla Sauce.
Place one flour tortilla on a microwave-safe plate. Sprinkle with a cup of grated cheese and ½ cup of shredded chicken.
Drizzle with desired amount of quesadilla sauce – ¼ cup is a good starting point. Top with a second flour tortilla.
Wrap the quesadilla lightly in paper towels and place in the microwave. Cook on high power for an initial 60 seconds, then for 30-seconds at a time until the cheese completely melts.
Serve while hot, and enjoy!

Notes

You can use rotisserie chicken or any other cooked chicken of your choice. I like to use my recipe for slow cooker pulled chicken. Be sure to shred the chicken into small enough pieces that it nestles down in the melted cheese.
Adjust the amounts of the fillings to taste.

This recipe calls for a generous amount of cheese, for an extra cheesy quesadilla. This can be reduced for a more health-friendly quesadilla.

Wrapping the quesadilla in paper towels before microwaving helps retain moisture in the tortilla and prevents them from drying out or getting crispy at the edges.

Nutrition

Originally published August 2022, updated and republished July 2025

The post Taco Bell Quesadilla Copycat Recipe (Chicken) appeared first on The Slow Roasted Italian.

Sheet Pan Quesadilla (Perfect for Parties!)

Donna Elick — Sat, 19 Jul 2025 10:00:00 +0000

Try a Sheet Pan Quesadilla for your next fiesta — each batch makes 12 servings in one pan! Instead of flipping them individually on the stove, you can load up a whole package of tortillas with savory, cheesy filling and bake until crispy. Assembly only takes about 10 minutes, and you can even make this sheet pan quesadilla recipe ahead of time!!

Sheet Pan Quesadilla

Cheese holds a special place in my heart… especially in the form of a warm and gooey quesadilla.

I love coming up with new filling combinations, whether it’s experimenting with different cheeses, adding some protein, or going absolutely wild with mac and cheese!

But the one thing I don’t love is having to make half a dozen (or more) one at a time when we have people over. By the time they’re all done, I’m almost too tired to eat.

Enter this baked chicken quesadilla, stuffed with peppers, onions, beans, and even sour cream. It’s super hearty and full of all the best savory flavors — and it makes 12 servings at once!

All that’s left to do is set up a toppings bar and let everyone doctor up their slice just how they like it. Yum!!

Ingredient Notes and Substitutions

Bell Pepper & Jalapeno – Add color and heat to sheet pan chicken quesadillas! I like to use a red bell pepper for sweetness, but yellow or orange are good alternatives.

Remove the ribs and seeds from the jalapeno to tone down the heat, or leave them for a fiery meal!
Green Onions – You’ll need the whole stalk — white part too.
Cooked Chicken – Make use of leftovers or cook a big batch and freeze the rest for later. You can add even more flavor to this dish by using marinated or seasoned chicken.
Taco Seasoning – I always have a jar of homemade seasoning in my pantry! If you’d prefer to use a packet, one should be enough.
Canned Beans – Use either black beans or pinto beans in this sheet pan quesadilla recipe. You’ll need 2 cans!
Sour Cream – Makes the filling extra creamy and gooey. Swap with plain Greek yogurt or Mexican crema if needed.
Cheese – You want something mild and super melty. Monterey Jack is my top pick, but cheddar works too.
Flour Tortillas – Look for the ones labeled ‘burrito’ — those are the largest ones.
Butter & Oil – Melt the butter, then use most of it to grease the first baking sheet and the rest to brush over the top of the sheet pan quesadilla.

The oil is for sautéing the veggies. Olive oil is my favorite, but vegetable, canola, or avocado oil are great too.

Tips and Tricks to Make Cheesy Sheet Pan Chicken Quesadillas

Mix the filling together instead of adding it in layers.

This keeps the quesadilla from becoming too thick, making it easier to close.

And because half of the shredded cheese is mixed in, it will act as a sort of glue as it melts!

Overlap the tortillas carefully and evenly.

Grab 6 to start, laying 3 over each long edge of the baking sheet so that they overlap along the rim and slightly in the middle. They should hang halfway over the side of the pan as well.

Then, place 1 tortilla right in the center of the pan. It will help hold all the edges together so the filling doesn’t spill out when sliced.

Once the filling is in place, place the last tortilla on top in the very center, then carefully fold the tortillas over the top one at a time. This creates the same effect on top as underneath!

Use a second baking sheet to hold everything in place.

All you have to do is set it right on top of the tortillas after brushing them with melted butter.

This will keep them from opening back up, and the heat from the metal will help brown the top to match the underside.

Make it extra crispy.

After baking for 20 minutes, remove the top baking sheet and cook for another 5 minutes to help the top of the quesadilla brown.

Then, switch on the broiler for an extra 1-3 minutes to really crisp things up! Keep a close eye on the tortillas, though, so they don’t get too dark — or worse, burn.

Prep Ahead

Dice peppers and onion
Cook and shred chicken
Drain and rinse beans
Shred cheese
Chop cilantro

Kitchen Tools You Will Need

Baking Sheets – Instead of lining the bottom pan, brush it with butter to help the underside of the sheet pan quesadilla get nice and crispy. Use the other pan to hold the tortillas shut.
Large Skillet – Make sure there’s enough room to mix all the filling ingredients together!
Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Basting Brush – Useful for everything from greasing pans to basting food.
A sturdy silicone spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!

Serving Suggestions

This baked chicken quesadilla isn’t complete without dips and sauces galore!! Whip up fresh guacamole and pico de gallo while it bakes, then get out the sour cream and hot sauce.

I love to set up a topping bar whenever guests are over, complete with lime wedges and cilantro to round it all out.

Have tortilla chips ready for scooping up anything left on the plate, plus beans and rice or a refreshing street corn salad.

And what’s a party without some drinks?? I’ve got all the best Mexican cocktails for a fiesta, plus a Baja Blast copycat recipe for the under-21 crowd!

Storing and Reheating Baked Chicken Quesadilla

Refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap individual slices in parchment paper before stacking in a container or freezer bag, then store for 2-3 months.

It’s best to warm sheet pan quesadillas in the oven so the tortillas get crispy again. The air fryer will also work for individual servings, but avoid the microwave as it will make everything soggy.

Heat leftovers for 5-10 minutes at 350°F until warmed through. Reheat from frozen for a bit longer — the texture isn’t as good if thawed first.

Sheet Pan Quesadilla Recipe FAQ

Can I double or halve the recipe?

Yes to both! To double, simply make two pans — and remember that you’ll need two more baking sheets to press on top, meaning four total.

For a half batch, assemble with smaller tortillas (soft taco size) on a quarter sheet pan, which measures about 9×13 inches.

What else can I add to the quesadilla filling?

Swap the chicken for ground beef or turkey, or try shrimp for a seafood version.

For a vegetarian recipe, replace the meat with extra beans and other veggies like mushrooms, zucchini, spinach, and corn.

Can I make sheet pan quesadilla ahead of time?

Sure! Assemble everything as directed on your baking sheet up to a few hours in advance, then cover tightly with plastic wrap and refrigerate.

Transfer the pan to the counter while you preheat the oven, then remove the plastic wrap and bake.

If it’s still not quite time to eat, reduce the oven temperature to 200°F to keep sheet pan chicken quesadillas warm.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Eggs

Sweet and Sour Meatballs (Sheet Pan)

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Chicken Fajitas

Sheet Pan Quesadilla (Perfect for Parties!)

This Sheet Pan Quesadilla is perfect for parties, game day, or a pack of hungry teens. Stuffed with veggies, beans, chicken, and cheese!

Course Main

Cuisine Mexican

Method Oven

Prep Time 10

Cook Time 29

Total Time 39

Servings

Calories 438cal

Author Donna Elick

Ingredients

For the Quesadilla:

3 tablespoons melted unsalted butter divided
1 tablespoon extra virgin olive oil
1 large red bell pepper diced
1 jalapeño pepper seeded and finely diced
2 green onions sliced (white and green parts)
3 tablespoons taco seasoning
1 pound cooked chicken diced or shredded (about 3 1/2 cups)
30 ounces 2 -15 ounce cans black beans or pinto beans, drained and rinsed
1 cup sour cream
16 ounces Monterey Jack or cheddar cheese shredded (about 4 cups)
1/4 cup chopped fresh cilantro
8 burrito-size flour tortillas 10-inch

Optional Toppings:

Guacamole
Pico de gallo
Sour cream
Salsa or salsa verde
Lime wedges

Instructions

Preheat the Oven: Preheat oven to 425°F. Brush half the melted butter onto a large baking sheet.
Sauté the Vegetables: In a large skillet over medium-high heat, heat olive oil. Add bell pepper, jalapeño, and green onions. Sauté for 3–4 minutes, stirring occasionally, until softened.
Season the Filling: Stir in taco seasoning and cook for 1–2 minutes.
Mix the Filling: Remove from heat and stir in chicken, beans, sour cream, cilantro, and half of the shredded cheese. Mix well.
Arrange the Tortillas: Place 7 tortillas around the baking sheet, allowing them to hang halfway over the edge. Cover the center gap with one tortilla. Set aside the last tortilla for later.
Add the Filling: Spread the chicken mixture evenly over the tortillas, all the way to the edges. Sprinkle the remaining cheese on top.
Fold & Seal: Place the last tortilla in the center, then fold the overhanging tortillas inward, covering the filling completely. Brush the tops with the remaining melted butter.
Weigh & Bake: Place a second baking sheet on top to keep the tortillas flat. Bake for 20 minutes, then remove the top sheet pan and bake for another 5 minutes, or until golden and crispy.
Broil (Optional): For extra crispiness, broil for 1–3 minutes. Watch closely to prevent burning.
Slice & Serve: Remove from the oven and cut into 12 squares. Serve with desired toppings.

Notes

Make-Ahead Tips: Assemble the quesadilla a few hours in advance, cover with plastic wrap, and refrigerate until ready to bake. Keep warm in a 200°F oven until ready to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: For maximum crispness, reheat in a 350°F oven for 5–10 minutes or in an air fryer. Avoid microwaving, as it may make the quesadilla soggy.

Freezing Instructions: Wrap individual slices in parchment paper, then place in a freezer bag or airtight container. Freeze for up to 3 months.

Nutrition

Originally published July 2025

The post Sheet Pan Quesadilla (Perfect for Parties!) appeared first on The Slow Roasted Italian.

Copycat Black Bean Quesarito Recipe (Taco Bell)

Donna Elick — Mon, 02 Jun 2025 10:00:00 +0000

This copycat Quesarito Recipe combines everything you love about the Taco Bell™ menu in one, easy-to-eat meal! Spicy black beans and rice wrapped in a blanket of gooey melted nacho cheese and chipotle sauce, all tucked in a grilled soft tortilla. This fast food favorite is outrageously delicious!!

Quesarito Recipe

There is just so much to love about this meal! The ingredients are inexpensive and easy to find, and black beans are packed full of fiber and nutrients.

Honestly, I think this Taco Bell-inspired quesarito recipe is even tastier than my version of the Beef Quesarito, and it’s vegetarian-friendly. Don’t believe me? Make one of each and decide for yourself.

Allow me to show you how to make a perfect black bean quesarito at home. It’s so simple, and you’ll save some money too!

Looking for some meat with your meal? Check out my copycat Taco Bell recipes for Mexican pizza and a steak power bowl instead.

Ingredient Notes and Substitutions

Flour Tortillas – Grab the big burrito-sized ones — you’ll thank me later!

Getting a tightly packed, well-proportioned bean quesarito is way easier with large tortillas.
Velveeta & Evaporated Milk – The two secret ingredients in the cheesy, smoky Taco Bell nacho cheese!

If you aren’t a fan of Velveeta, using American cheese, cheddar cheese, or some combo of the two is a fine substitute.
Black Beans – Drain and rinse them well. Some people prefer to cook dried black beans. You could do that and go through the whole soaking and cooking process.

But it takes much more time, so I recommend just going with canned to get as close to the original Taco Bell black beans as possible.
Chipotles in Adobo Sauce – These chiles come in a thick, tangy, and equally spicy sauce.

Personally, I’d never make Mexican red rice without them! But if you don’t want that much heat in your bean quesarito, swap in smoked paprika or chipotle powder.
Mexican Seasoning – Super smoky, slightly spicy, and sure to level up any dish it’s in!

Sure, you could grab a pre-made blend at the store — but why not make your own for a fresher flavor and less money?

Tips and Tricks to Make the Perfect Taco Bell Quesarito Recipe

Warm the tortillas before getting started.

I usually pop them in the microwave in 20-second bursts until warm! It makes them much more pliable and easy to roll.

Go easy with the sauces.

This copycat quesarito recipe is stuffed to the brim (literally) with sauces and fillings, so it’s important to add each component carefully and evenly.

You’ll start with the first layer of nacho cheese. Spread it all over the tortilla evenly, almost all the way to the edges before adding the shredded cheese before microwaving.

If you get this first part just right, the rest of the bean quesarito will be much easier to assemble.

Reheat the fillings if needed.

When you’re ready to put everything together, the black beans, rice, and nacho cheese may have cooled down at this point.

You should definitely warm them up if you want your quesarito to be ooey and gooey just like at Taco Bell!

Your microwave will work just fine.

You will have leftover cheese sauce and red rice.

There’s no denying it! Though, feel free to adjust the amounts of the fillings to suit your taste.

Chad and I like ours tightly stuffed with fillings, but using fewer beans and rice will give you a closer match to a true Taco Bell quesarito!

Prep Ahead

Make the creamy chipotle sauce
Prepare the Mexican red rice
Heat the nacho cheese sauce
Warm the tortillas

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.
Medium Saucepan – Heats evenly and is easy to clean too.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Easy Recipe Variations

There are a few different ways you can make this Taco Bell quesarito recipe your own!

Start by controlling the spice level. Each component has a bit of spice, from the sauce to the cheese and the beans.

You can tone all of it down by leaving the jalapenos or cayenne out of the cheese sauce, eliminating the chipotles and/or the adobo sauce, or excluding the jalapenos from the rice.

You can also add some protein — and the good news is that truly any protein would taste amazing!

Pulled pork, shredded chicken, or ground beef will fit right in when seasoned with my Mexican spice blend.

Storing and Reheating a Black Bean Quesarito

Store the extra cheese sauce and Mexican red rice in separate containers so you can make even more the next day! Aim to enjoy any assembled qusaritos within 1-2 days for the best texture.

Microwave everything separately too. To get the best rice the next day, microwave in a bowl with a damp paper towel over the top.

Or, use the ingredients to create something entirely different, like fajitas, nachos, or even in a fun breakfast scramble. The rice and cheese will keep for 3-4 days, respectively.

Quesarito Recipe FAQ

What is a quesarito?

A quesarito is a one-of-a-kind creation! It’s essentially a burrito wrapped in a quesadilla. You get everything you love about a burrito wrapped in a fluffy, grilled tortilla — with a layer of melted cheese between the two!

Is the black bean quesarito vegan?

No, and this Taco Bell quesarito recipe isn’t actually vegetarian-friendly either. There’s chicken stock in the Mexican red rice, and a ton of dairy products are used as well.

That said, you can easily replace them with dairy-free cheese and sour cream! As for the chicken stock, simply swap in a veggie or mushroom stock instead.

Do I have to use Velveeta in the nacho cheese sauce?

No — as mentioned, you can use any meltable cheese like cheddar, Monterey Jack, or a Mexican cheese blend. You may also want to add a little extra milk or cream to smooth it out.

Enjoy!
With love, from our simple kitchen to yours.

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Other Copycat Taco Bell Recipes

Taco Bell Burrito Supreme

Taco Bell Power Bowl (Steak)

Taco Bell Crunchwrap Supreme

Copycat Taco Bell Mexican Pizza

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Copycat Black Bean Quesarito Recipe (Taco Bell)

My black bean Quesarito Recipe is just like Taco Bell! It combines the best parts of a bean burrito and a quesadilla in one delicious dish.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5

Cook Time 45

Total Time 50

Servings quesaritos

Calories 1544cal

Author Donna Elick

Equipment

Ingredients

Quesarito Ingredients

8 flour tortillas (see Note #1)
1 cup nacho cheese sauce recipe below
15 ounces canned black beans drained and rinsed
2 cups grated colby jack cheese or Mexican cheese blend
2 cups Mexican red rice recipe below
1/2 cup sour cream or to taste
1/2 cup creamy chipotle sauce recipe below

Creamy Chipotle Sauce

1/2 cup sour cream
1 teaspoon Mexican seasoning
1 teaspoon chipotle peppers in adobo sauce finely chopped

Nacho Cheese Sauce

16 ounces Velveeta
1/4 teaspoon cayenne pepper
1/2 cup evaporated milk
1/4 cup pickled jalapeno juice (brine from can of pickled jalapenos)

Mexican Red Rice

3 tablespoons extra virgin olive oil
1/2 medium white onion diced
1-3 jalapeño peppers seeded and minced
3 cloves garlic minced
2 cups long-grain jasmine rice
2 cups reduced sodium chicken stock
1 14.5-ounce can fire-roasted diced tomatoes
8 ounces tomato sauce
2 tablespoons Mexican Seasoning Blend link recipe
1 teaspoon kosher salt

Instructions

Creamy Chipotle Sauce

Add all ingredients to a small bowl and whisk to combine. Set aside.

Mexican Red Rice

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan. Cook, stirring occasionally, until the onions begin to soften, 2 to 3 minutes.
Add the garlic and stir to combine. Continue cooking for 30 seconds.
Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Meanwhile, make the nacho cheese sauce. and warm the black beans.

Nacho Cheese Sauce

Cut Velveeta into cubes and place in a medium saucepan.
Add cayenne pepper, evaporated milk and pickled jalapeno juice.
Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
Use while hot; sauce thickens as it cools.

Quesarito Assembly

If necessary, rewarm black beans, rice and nacho cheese sauce in the microwave.
Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
Microwave in 45-second bursts, until the cheese melts.
Place a second flour tortilla on top of melted cheese and cheese sauce.
Mound ½ cup black beans and ½ cup red rice in the center of the tortilla.
Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
Add ½ cup Mexican red rice on top of the sauces.
Fold in the sides and roll up the quesarito like a burrito. Enjoy!

Notes

Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier – they are well stuffed with the soft taco size tortillas and portions in this recipe.

You will have leftover cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like a tightly stuffed quesarito, but smaller amounts of beans and rice and/or using a larger size flour tortilla will make it a closer match to a Taco Bell black bean quesarito.

Nutrition

Originally published September 2022, updated and republished May 2025

The post Copycat Black Bean Quesarito Recipe (Taco Bell) appeared first on The Slow Roasted Italian.

Copycat Costco Pinwheels

Donna Elick — Tue, 20 May 2025 10:00:00 +0000

Every party needs a tray of Costco Pinwheels, so why not make them from scratch with a few simple ingredients? They come together in just 15 minutes and are ready to eat in under an hour — and if you run out, you can just make more! Delicious for a light dinner or a make-ahead lunch too.

Costco Pinwheels

Party food is some of my favorite food, and Costco turkey pinwheels are always near the top of the list. They’re like little sandwiches but in a cute spiral pattern and easy-to-eat rounds.

So when I found out I could make them myself… what a game changer!!

The flavors are so fresh and the creamy, chewy, and crunchy texture combination is so satisfying. It’s no wonder these always disappear off the table first.

Whether it’s a casual game day or a more elegant luncheon, I can always count on these turkey and cheese rollups with ‘pink stuff’ (according to Munchkin) to keep everyone happy.

Pair with my famous veggie pizza appetizer and some cheesy cauliflower bites for a delicious spread that won’t weigh you down!

For more popular Costco copycat recipes, try my Costco pizza, chocolate muffins, and Costco onion and cheese pinwheels!

Ingredient Notes and Substitutions

Cream Cheese – A full-fat block will give you the best flavor. Soften it on the counter first to make mixing easier.
Whole Cranberry Sauce – This adds extra texture compared to the jelly-like version, though you can use that instead.

Homemade would work too, though it’s best to make it with water instead of orange juice if you plan to use it in this recipe.
Flour Tortillas – Use large, burrito-size tortillas to make your Costco pinwheels. Keep them at room temperature so they stay pliable, or warm them quickly in the microwave if they’ve been in the fridge.

For a different flavor, try spinach, whole wheat, or sun-dried tomato tortillas.
Romaine Lettuce – Just the leafy part, not the crunchy stem. You can leave the part that runs down the middle if it isn’t too thick.

Fresh spinach leaves would also be yummy!
Roasted Turkey – Get this from the deli department and ask them to slice it thinly for you.
Swiss Cheese – Same here! You’re guaranteed evenly sliced cheese at the deli counter — I can never get it all the same thickness at home.

Cheddar and provolone are popular alternatives, or try Pepper Jack for a spicy kick!
Tomatoes – Roma and Beefsteak are meatier with fewer seeds and less liquid than other varieties.

If you’re using a juicier tomato, pat it dry to remove excess moisture and keep your pinwheels from getting soggy.

Tips and Tricks to Make Perfect Costco Pinwheel Sandwiches

Divide up the ingredients for easier assembly.

All you’ll need to do is grab each thing as you go instead of stopping to measure out the right amount.

Many other recipes would have you layer ingredients down the center of the tortilla, but then you’ll end up with uneven rolls.

Instead, spread the cream cheese and cranberry mixture all the way to the edges — this makes it easier to seal the tortilla.

Then, arrange the lettuce, meat, and tomato evenly over the surface. The exception is the cheese slice, which goes right in the middle.

Roll from the side with the least filling.

This helps create a tighter roll that holds together so much better! You don’t want any gaps in the spiral or everything will fall out when sliced.

I also like to assemble my Costco turkey roll ups right on top of the plastic wrap or parchment. That way, I can wrap it immediately instead of trying to tear off a piece while holding the tortilla shut.

Otherwise, rest the tortilla roll seam side down on the counter or have a kitchen helper handy.

Chill for at least 30 minutes.

And wrap your Costco turkey roll ups tightly with the plastic wrap! This keeps the spiral shape secure so it won’t unroll when it’s time to slice.

The spread will also firm up when chilled, acting as a sort of glue to hold everything together.

Prep Ahead

Mix cream cheese and cranberry sauce
Wash and dry lettuce
Slice tomatoes

Kitchen Tools You Will Need

Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Cutting Board – A big solid cutting board makes prepping a breeze. I use mine daily, so it’s worth the investment to get a good quality one.
Serrated Bread Knife – This is the best tool for slicing Costco pinwheel sandwiches without squashing them. Use it for the tomatoes too!
Plastic Wrap or Parchment Paper helps the rolled tortilla hold its shape while chilling.

Customization Ideas

It’s all about the layering, so there’s no reason you can’t toss a few extra things in there!

Crispy bacon or some sliced deli ham would create a Club sandwich-type flavor, or swap the sliced turkey with shredded rotisserie chicken for a heartier bite.

For more texture, include creamy avocado, roasted red pepper, or cucumber slices in your Costco pinwheel sandwiches. Thinly slice the cucumber to make rolling easier — a mandoline helps with this!

Storing Costco Turkey Roll Ups

To get a jump on party prep, assemble the roll ups and store them in the refrigerator a day ahead of time. Wait to slice them until just before serving.

Once sliced, Costco pinwheels can be refrigerated for up to 3 days. Store them in an airtight container, and place a damp paper towel on top before sealing to help keep them fresh.

You could also store them in the fridge unsliced for meal prep. Grab one tortilla roll up each day and slice for lunch or a snack!

Costco Turkey Pinwheels FAQ

How do you keep roll ups from getting soggy?

Add a layer of lettuce on top of the cream cheese spread to act as a sort of barrier to the wetter ingredients like tomato and deli meat.

That means it’s super important to dry the lettuce leaves after washing them!

A salad spinner helps speed up the process, but it’s still a good idea to pat both sides dry with a paper towel before assembling your Costco pinwheels.

Can I use gluten-free tortillas?

Yes, but they can be a bit more delicate so roll slowly and handle them a little more carefully so they don’t tear.

If yours seem stiff or dry, wrap them in a damp paper towel and microwave for 10-20 seconds to soften them up. Then, cool slightly before adding the cream cheese mixture on top.

Can you freeze Costco pinwheel sandwiches?

Definitely not. Especially with lettuce and tomato, they’ll end up soggy and mushy once thawed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Party Food Recipes

Cheesy Meat Lovers Pizza Pinwheels (Step by Step Recipe)

Easy Cheesy Breakfast Sausage Pinwheels Recipe

Crock Pot Buffalo Wings (Easy Recipe) + Video

Spicy Jalapeno Popper Meatballs Recipe + Video

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Copycat Costco Pinwheels

Costco Pinwheels are stuffed with turkey, Swiss, lettuce, tomato, and a cranberry cream cheese spread for maximum flavor in every bite!

Course Main

Cuisine American

Method Mixed

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 552cal

Author Donna Elick

Ingredients

8 ounces cream cheese softened
1/2 cup jellied whole cranberry sauce
8 10-inch flour tortillas
10 large romaine lettuce leaves
1 pound deli roasted turkey thinly sliced
8 slices Swiss cheese
2 medium tomatoes halved and sliced (about 10 ounces)

Instructions

Prepare the Cream Cheese Spread: In a medium bowl, mix together the softened cream cheese and jellied whole cranberry sauce until smooth and evenly blended.
Assemble the Rollups: Lay one tortilla on a clean, flat surface. Spread a generous layer of the cream cheese mixture evenly over the entire surface, reaching all edges for consistent flavor. Place one or two romaine lettuce leaves over the cream cheese layer, covering as much of the tortilla as possible without excessive overlapping. Layer sliced deli turkey evenly over the lettuce, keeping it light to ensure easy rolling. Add one slice of Swiss cheese on top of the turkey, followed by several slices of tomato, evenly distributed.
Roll & Chill: Starting from one end, roll the tortilla tightly but gently, ensuring the filling stays in place. Wrap the rolled tortilla in plastic wrap or parchment paper to help maintain its shape. Refrigerate for at least 30 minutes to set, making slicing easier.
Slice & Serve: Remove the wrap and place the roll on a cutting board. Using a sharp knife, cut the roll into 1-inch thick pinwheels. Discard the unfilled ends. Arrange the pinwheels on a serving platter and enjoy!

Notes

Make-Ahead Tips: These rollups can be made a day in advance and stored in the refrigerator until ready to serve.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, place a damp paper towel over the pinwheels before sealing the container.

Customization Ideas: Swap Swiss cheese for cheddar, provolone, or pepper jack for a different flavor. Add avocado slices, cucumber, or roasted red peppers for extra texture.

Rolling Tip: Start rolling from the side with the least filling to create a tighter roll that holds together better.

Nutrition

Originally published May 2025

The post Copycat Costco Pinwheels appeared first on The Slow Roasted Italian.

Copycat Egglife Egg White Wraps Homemade Recipe

Donna Elick — Sat, 17 May 2025 22:00:00 +0000

These copycat Egglife Egg White Wraps are easy to make, totally tasty, and low carb friendly!! All you need are 3 simple ingredients and a hot skillet and you’re in business. Use them for breakfast, lunch, snacking, and even dessert. My egg wrap recipe can be used in so many different ways… have fun and get creative!

If you’re looking for simple ways to cut down carbs, add these homemade egg wraps to your daily diet!

They’re so simple to make, and will save you ton of money rather than buying them at the store! (Have you seen the price of a package of Egglife original wraps? Holy moly!)

Lucky for you, I’m giving you all the tips, steps, and ingredients on how to create these low carb wraps at home.

Be sure to check out the nutritional information on the printable recipe card below – you’ll be SHOCKED at how low in carbs and calories these are!

Have fun saving money – and saving carbs with these easy egg wraps!

Egglife Egg White Wraps

I’m on a low-carb kick! I’m never one to back away from a challenge, so coming up with low-carb and keto-friendly recipes has been super fun for me.

Next up on my list was to come up with a good substitute for regular wraps. I know one thing a lot of people miss when going keto is bread… which I totally understand!!

Enter, my copycat recipe for Egglife egg white wraps! I tried the store-bought version recently, and it hit me — I could totally make these myself!

They’re light, they’re fluffy and oh-so versatile. You can fill these guys with pretty much anything you’d like, from meat to seafood to veggies and more!

My latest obsession is actually a dessert wrap made with yogurt and fruit. YUM.

You know what else is pretty awesome about this egg white wrap recipe? It comes together in just 7 minutes, prep time included!!

Ingredient Notes and Substitutions

Egg Whites – The key ingredient for your egg wrap recipe! Opt to use extra-large eggs — if you only have smaller eggs on hand, increase the amount from 3 to 4.
Salt – Adds a touch of flavor and helps strengthen the egg whites themselves, which will give you a better texture!
Xantham Gum – Also helps with the texture, and works as a binder to hold the egg wraps together.

You should able to find it in the baking aisle at the grocery store, but if you can’t, I would check online.
Optional Seasonings – You can certainly make your wraps without any seasonings so that they pair with a variety of other foods, or you can add some seasonings.

You can get bagel flavors by adding Everything Bagel Seasoning! If you know you’ll use them for a savory egg wrap recipe, a bit of Italian seasoning goes a really long way!
Or, add some cinnamon and erythritol for a touch of sweetness for dessert wraps. When you can alter new recipes like this, it adds versatility to any serving of food!

Tips and Tricks to Make the Perfect Egg White Wrap Recipe

A blender makes things easier!

I can’t say enough good things about using your blender to make your Egglife egg white wraps.

Not only will it give you the texture you’re looking for, but it also makes cleanup so easy.

You can technically use an electric hand mixer if that’s all you have on hand, but you do run the risk of making a bit of a mess. If you have a blender, use that instead!

Blend until frothy.

When blending the egg whites, make sure to pulse until they become frothy.

This helps incorporate air into the batter, which will result in much lighter and fluffier wraps!

Make the wraps as thin as possible.

Use a silicone spatula to spread the egg white mixture as thin as possible — thinner wraps will be more flexible, and easier to roll or fold without breaking.

If they’re too thick, you won’t be able to use them for making all of those delicious wraps I know you have in mind. Thinner is better… at least in this egg white wraps recipe!

Cook over low.

I know most of you are used to cooking over medium-high heat (or at least medium), but low heat really is best for this egg white wrap recipe.

Cooking the wraps over low ensures they’ll cook evenly without browning too quickly.

It also gives you more control over the cooking process — and will give you the texture you’re after without burning your wraps!

Prep Ahead

Separate the egg whites

Kitchen Tools You Will Need

Blender – A high-powered blender is a must in every kitchen!
Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Serving Suggestions

There are seriously SO many ways to use this copycat Egglife egg white wraps recipe! You can think of them as your new favorite low-carb wrap option.

Load them up with lemon chicken salad, tuna salad, ground beef, or even just some yummy roasted veggies!

They work super well for breakfast burritos and as taco shells, or create a dessert wrap and fill them with Greek yogurt, sliced fruit, and a drizzle of honey for a healthy option.

You can really get creative with these you guys!! I’ve even used them as a crust for homemade pizzas. The sky is the limit!

Storing and Reheating

This egg white wrap recipe yields about 5 wraps. If you don’t use them all right away, store leftovers in a large Ziploc bag in the fridge for up to 1 week.

You can enjoy these hot or cold. To reheat, place the wraps between 2 damp paper towels on a large plate and microwave for about 20 seconds, or until heated through.

Egg Wrap Recipe FAQ

What can I use as a substitute for xanthan gum?

If you don’t have any xanthan gum on hand, or can’t find it at the supermarket, you can try other thickeners like guar gum or psyllium husk powder.

Keep in mind that the texture and consistency of the wraps may vary slightly depending on what you use.

Do Egglife egg white wraps get soggy?

No, they won’t go soggy as long as you follow the instructions exactly for this egg white wraps recipe.

That said — just like with regular tortilla wraps — if you add super watery fillings to the wrap it could get a bit mushy. Something to keep in mind as you figure out what to use your wraps for!

Do Egglife wraps taste like eggs?

I find that Egglife egg white wraps have a fairly neutral taste. However, you will get a slightly eggy aftertaste… it’s only natural, as eggs are the main ingredient!

Can I freeze this egg wraps?

Absolutely! Allow the wraps to cool completely, then stack them with a piece of parchment paper in between each wrap to keep them from sticking.

Place in a freezer-safe container or bag, and freeze for up to 1 month. Let them thaw in the fridge overnight, or microwave them for a few seconds until warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Egg Recipes

Easy Air Fryer Hard Boiled Eggs Recipe (No water)

Best Classic Egg Salad Recipe (Easy Sandwiches)

Starbucks Egg Bites Recipe

Air Fryer Poached Eggs

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Copycat Egglife Egg White Wraps Homemade Recipe

These copycat Egglife Egg White Wraps are easy to make, totally tasty, and low carb friendly!! All you need are 3 simple ingredients!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 3

Cook Time 4

Total Time 7

Servings -5

Calories 12cal

Author Donna Elick

Equipment

Ingredients

3 extra-large egg whites
1/2 teaspoon salt
1/2 teaspoon xantham gum
optional: Italian herb seasoning cinnamon and erythritol (1 teaspoon)

Instructions

To a blender add the egg whites. Pulse until frothy to break up the egg whites.
Add in the salt and xantham gum. Pulse again to combine. Result will look like stiff egg whites.
Heat a 12 inch skillet over low heat and spray with non-stick spray.
Use a 1/4 cup measurement to add egg mixture to the skillet. Use a rubber spatula to spread and smooth out the egg white mixture as thin as possible into a circle. Allow to cook for about 3 minutes, bottom will start to turn golden brown.
Use a spatula to flip and finish cooking on the other side another 3 minutes.
Repeat with remaining batter.

Notes

Storage & Reheating: store in a large ziploc bag in the refrigerator for up to 1 week. If you would like the wrap warm, place between two damp paper towels on a large plate and microwave 20 seconds on high.

Nutrition

Originally published July 2024, updated and republished May 2025

The post Copycat Egglife Egg White Wraps Homemade Recipe appeared first on The Slow Roasted Italian.