Directions
- 1Start by adding diced onions and bell peppers to a sheet pan.
- 2Add about a tablespoon of salt.
- 3Toss the vegetables and salt together in the sheet pan.
- 4Bake at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
- 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.
- 7Give it a mix until it’s completely combined.
- 8Toss the sheet pan with the chicken and vegetables in the oven to cook for 18-20 minutes at 425°F.
- 9Remove the pan from the oven and immediately add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
- 10Mix everything together until the cheese is melted and the mixture is fully combined.
- 11Top it off with a little bit of extra mozzarella and return to oven for 2-3 minutes to melt.
- 12Garnish with chopped fresh cilantro.
- 13Use a spatula to cut the mixture into about 12 equally sized rectangles.
- 14Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
- 15Wrap the burritos in foil or parchment paper.
Ingredients
- 6 bell peppers, diced
- 2 onions, diced
- 15 g 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
- Chopped fresh cilantro
- 12 burrito-sized tortillas
Equipment
sheet panspatulatongsfoil
Tips
- For extra browning, switch oven to broil for 2-3 minutes at the end.
- 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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