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 about a tablespoon of salt to the vegetables.
  3. 3Toss the vegetables and roast at 425°F for 20-30 minutes.
  4. 4Add diced chicken thighs right over the top of the roasted vegetables.
  5. 5Add tomato paste, chili paste, 3 packets of taco seasoning of choice, and a little bit of neutral oil.
  6. 6Give the mixture a mix until it's completely combined.
  7. 7Toss 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. 8Add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt to the cooked mixture.
  9. 9Stir everything together on the pan until the cheese is melted and mixture is fully combined.
  10. 10Top off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  11. 11Top off with chopped fresh cilantro.
  12. 12Use a spatula to cut the mixture into about 12 equally sized rectangles.
  13. 13Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
  14. 14Wrap 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 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.