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Sheet Pan Cheesy Chicken Fajita Burritos
Serves 12
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Sheet Pan Cheesy Chicken Fajita Burritos
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Serves 12
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Directions
1
Add diced onions and bell peppers to a sheet pan.
2
Add about a tablespoon of salt to the vegetables.
3
Toss the vegetables and roast at 425°F for 20-30 minutes.
4
Add diced chicken thighs right over the top of the roasted vegetables.
5
Add tomato paste, chili paste, 3 packets of taco seasoning of choice, and a little bit of neutral oil.
6
Give the mixture a mix until it's completely combined.
7
Toss the pan in the oven to cook, baking at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
8
Add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt to the cooked mixture.
9
Stir everything together on the pan until the cheese is melted and mixture is fully combined.
10
Top off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
11
Top off with chopped fresh cilantro.
12
Use a spatula to cut the mixture into about 12 equally sized rectangles.
13
Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
14
Wrap the assembled burritos in foil or parchment and freeze for later.
Ingredients
6 bell peppers bell peppers
2 onions onions
1 Tbsp coarse salt
1360 g diced skinless chicken thighs
40 g tomato paste
30 g chili paste (harissa or adobo sauce)
3 packets taco seasoning
20 g neutral oil
oregano
chili powder
280 g pico de gallo
150 g 0% Greek yogurt
120 g reduced-fat mozzarella cheese
80 g reduced-fat cheddar cheese
80 g reduced-fat mozzarella (for melting on top)
chopped fresh cilantro
12 burrito sized tortillas
Equipment
sheet pan
spatula
tongs
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.
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