Sheet Pan Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Add diced onions and bell peppers to a sheet pan and add about 1 tablespoon of salt.
  2. 2Add diced onions and bell peppers to a sheet pan and add about 1 tablespoon of salt.
  3. 3Add diced onions and bell peppers to a sheet pan and add about 1 tablespoon of salt.
  4. 4Toss the vegetables and roast at 425°F for 20-30 minutes.
  5. 5Toss the vegetables and roast at 425°F for 20-30 minutes.
  6. 6Toss the vegetables and roast at 425°F for 20-30 minutes.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Give the mixture a mix until it's completely combined.
  11. 11Give the mixture a mix until it's completely combined.
  12. 12Give the mixture a mix until it's completely combined.
  13. 13Toss the pan into the oven to bake at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  14. 14Toss the pan into the oven to bake at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  15. 15Toss the pan into the oven to bake at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Top with a little bit of extra mozzarella and fresh cilantro.
  20. 20Top with a little bit of extra mozzarella and fresh cilantro.
  21. 21Top with a little bit of extra mozzarella and fresh cilantro.
  22. 22Use a spatula to cut the mixture into about 12 equally sized rectangles.
  23. 23Use a spatula to cut the mixture into about 12 equally sized rectangles.
  24. 24Use a spatula to cut the mixture into about 12 equally sized rectangles.
  25. 25Assemble the burritos by placing a portion of the mixture onto a tortilla.
  26. 26Assemble the burritos by placing a portion of the mixture onto a tortilla.
  27. 27Assemble the burritos by placing a portion of the mixture onto a tortilla.
  28. 28Fold the sides of the tortilla over the filling, then roll it up tightly.
  29. 29Fold the sides of the tortilla over the filling, then roll it up tightly.
  30. 30Fold the sides of the tortilla over the filling, then roll it up tightly.
  31. 31Wrap each burrito in foil or parchment paper for storage.
  32. 32Wrap each burrito in foil or parchment paper for storage.
  33. 33Wrap each burrito in foil or parchment paper for storage.

Ingredients

  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 2 onions, diced
  • 2 onions, diced
  • 2 onions, diced
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1360 g boneless, skinless chicken thighs, diced
  • 1360 g boneless, skinless chicken thighs, diced
  • 1360 g boneless, skinless chicken thighs, diced
  • 40 g tomato paste
  • 40 g tomato paste
  • 40 g tomato paste
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 20 g neutral oil
  • 20 g neutral oil
  • 20 g neutral oil
  • oregano
  • oregano
  • oregano
  • chili powder
  • chili powder
  • chili powder
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • chopped fresh cilantro
  • chopped fresh cilantro
  • chopped fresh cilantro
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 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