Serves 12
Directions
- 1Add diced onions and bell peppers to a sheet pan and add about 1 tablespoon of salt.
- 2Toss the vegetables and roast at 425°F for 20-30 minutes.
- 3Add diced chicken thighs right over the top of the roasted vegetables, along with tomato paste, chili paste, 3 packets of taco seasoning, a little bit of neutral oil, and optional oregano and chili powder.
- 4Give the mixture a mix until it's completely combined.
- 5Toss the pan into the oven to bake at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
- 6Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables, then mix it all together.
- 7Top with a little bit of extra mozzarella and fresh cilantro.
- 8Use a spatula to cut the mixture into about 12 equally sized rectangles.
- 9Assemble the burritos by placing a portion of the mixture onto a tortilla.
- 10Fold the sides of the tortilla over the filling, then roll it up tightly.
- 11Wrap each burrito in foil or parchment paper for storage.
Ingredients
- 6 bell peppers, diced
- 2 onions, diced
- 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 tortillas
Equipment
sheet panovenspatulatongsmicrowave
Tips
- Store frozen and reheat in 3-4 minutes
- For extra browning, switch oven to broil for 2-3 minutes at the end of baking the chicken and vegetables
- To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla
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