Sheet Pan Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Add diced onions and bell peppers to a sheet pan.
  2. 2Add diced onions and bell peppers to a sheet pan.
  3. 3Add diced onions and bell peppers to a sheet pan.
  4. 4Add about a tablespoon of salt to the vegetables.
  5. 5Add about a tablespoon of salt to the vegetables.
  6. 6Add about a tablespoon of salt to the vegetables.
  7. 7Toss the vegetables and roast at 425°F for 20-30 minutes.
  8. 8Toss the vegetables and roast at 425°F for 20-30 minutes.
  9. 9Toss the vegetables and roast at 425°F for 20-30 minutes.
  10. 10Add diced chicken thighs right over the top of the roasted vegetables.
  11. 11Add diced chicken thighs right over the top of the roasted vegetables.
  12. 12Add diced chicken thighs right over the top of the roasted vegetables.
  13. 13Add tomato paste, chili paste, 3 packets of taco seasoning of choice, and a little bit of neutral oil.
  14. 14Add tomato paste, chili paste, 3 packets of taco seasoning of choice, and a little bit of neutral oil.
  15. 15Add tomato paste, chili paste, 3 packets of taco seasoning of choice, and a little bit of neutral oil.
  16. 16Give the mixture a mix until it's completely combined.
  17. 17Give the mixture a mix until it's completely combined.
  18. 18Give the mixture a mix until it's completely combined.
  19. 19Toss the pan in the oven to cook, baking at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  20. 20Toss the pan in the oven to cook, baking at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  21. 21Toss the pan in the oven to cook, baking at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  22. 22Add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt to the cooked mixture.
  23. 23Add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt to the cooked mixture.
  24. 24Add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt to the cooked mixture.
  25. 25Stir everything together on the pan until the cheese is melted and mixture is fully combined.
  26. 26Stir everything together on the pan until the cheese is melted and mixture is fully combined.
  27. 27Stir everything together on the pan until the cheese is melted and mixture is fully combined.
  28. 28Top off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  29. 29Top off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  30. 30Top off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  31. 31Top off with chopped fresh cilantro.
  32. 32Top off with chopped fresh cilantro.
  33. 33Top off with chopped fresh cilantro.
  34. 34Use a spatula to cut the mixture into about 12 equally sized rectangles.
  35. 35Use a spatula to cut the mixture into about 12 equally sized rectangles.
  36. 36Use a spatula to cut the mixture into about 12 equally sized rectangles.
  37. 37Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
  38. 38Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
  39. 39Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
  40. 40Wrap the assembled burritos in foil or parchment and freeze for later.
  41. 41Wrap the assembled burritos in foil or parchment and freeze for later.
  42. 42Wrap the assembled burritos in foil or parchment and freeze for later.

Ingredients

  • 6 bell peppers bell peppers
  • 6 bell peppers bell peppers
  • 6 bell peppers bell peppers
  • 2 onions onions
  • 2 onions onions
  • 2 onions onions
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1360 g diced skinless chicken thighs
  • 1360 g diced skinless chicken thighs
  • 1360 g diced skinless chicken thighs
  • 40 g tomato paste
  • 40 g tomato paste
  • 40 g tomato paste
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 20 g neutral oil
  • 20 g neutral oil
  • 20 g neutral oil
  • oregano
  • oregano
  • oregano
  • chili powder
  • chili powder
  • chili powder
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • chopped fresh cilantro
  • chopped fresh cilantro
  • chopped fresh cilantro
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas

Equipment

sheet panspatulatongs

Tips

  • Store burritos frozen and reheat in 3-4 minutes in the microwave.
  • For extra browning, broil for 2-3 minutes after baking the chicken.