Cheesy Chicken Fajita Burritos
Serves 12
Directions
- 1Add diced onions and bell peppers to a sheet pan.
- 2Add about a tablespoon of salt.
- 3Toss the onions and bell peppers with salt.
- 4Roast at 425 degrees for 20-30 minutes.
- 5Add diced chicken thighs right over the top of the roasted vegetables.
- 6Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
- 7Mix everything until it's completely combined.
- 8Toss the pan in the oven to cook, baking at 425 degrees for 18-20 minutes, then broil for 2-3 minutes for extra browning.
- 9Add the toppings: pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
- 10Mix the toppings with the cooked chicken and vegetables.
- 11Top with a little bit of extra mozzarella.
- 12Top off with chopped fresh cilantro.
- 13Use a spatula to cut the mixture into about 12 equally sized rectangles.
- 14Place one portion of filling in each burrito-sized tortilla and roll tightly.
- 15Wrap in foil or parchment and freeze for later.
Ingredients
- 6 bell peppers bell peppers
- 2 onions onions
- 1 Tbsp coarse salt
- 1360 g boneless, skinless chicken thighs, diced
- 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 protein tortillas
Equipment
sheet panspatulatongsovenpaper towelmicrowaveair fryerpan
Tips
- Store frozen.
- Reheat in 3-4 minutes.
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