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.
  3. 3Toss the onions and bell peppers with salt.
  4. 4Roast at 425 degrees for 20-30 minutes.
  5. 5Add diced chicken thighs right over the top of the roasted vegetables.
  6. 6Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  7. 7Mix everything until it's completely combined.
  8. 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.
  9. 9Add the toppings: pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  10. 10Mix the toppings with the cooked chicken and vegetables.
  11. 11Top with a little bit of extra mozzarella.
  12. 12Top off with chopped fresh cilantro.
  13. 13Use a spatula to cut the mixture into about 12 equally sized rectangles.
  14. 14Place one portion of filling in each burrito-sized tortilla and roll tightly.
  15. 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.