High Protein, Sheet Pan Cheesy Chicken Fajita Burritos

50 mins
Serves 12
tiktok.com

Directions

  1. 1Start by adding diced onions and bell peppers to a sheet pan.
  2. 2Start by adding diced onions and bell peppers to a sheet pan.
  3. 3Start by adding diced onions and bell peppers to a sheet pan.
  4. 4Add about a tablespoon of salt.
  5. 5Add about a tablespoon of salt.
  6. 6Add about a tablespoon of salt.
  7. 7Toss the vegetables and salt together in the sheet pan.
  8. 8Toss the vegetables and salt together in the sheet pan.
  9. 9Toss the vegetables and salt together in the sheet pan.
  10. 10Bake at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  11. 11Bake at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  12. 12Bake at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  13. 13Add diced chicken thighs right over the top of the roasted vegetables.
  14. 14Add diced chicken thighs right over the top of the roasted vegetables.
  15. 15Add diced chicken thighs right over the top of the roasted vegetables.
  16. 16Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  17. 17Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  18. 18Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  19. 19Give it a mix until it’s completely combined.
  20. 20Give it a mix until it’s completely combined.
  21. 21Give it a mix until it’s completely combined.
  22. 22Toss the sheet pan with the chicken and vegetables in the oven to cook for 18-20 minutes at 425°F.
  23. 23Toss the sheet pan with the chicken and vegetables in the oven to cook for 18-20 minutes at 425°F.
  24. 24Toss the sheet pan with the chicken and vegetables in the oven to cook for 18-20 minutes at 425°F.
  25. 25Remove the pan from the oven and immediately add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  26. 26Remove the pan from the oven and immediately add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  27. 27Remove the pan from the oven and immediately add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  28. 28Mix everything together until the cheese is melted and the mixture is fully combined.
  29. 29Mix everything together until the cheese is melted and the mixture is fully combined.
  30. 30Mix everything together until the cheese is melted and the mixture is fully combined.
  31. 31Top it off with a little bit of extra mozzarella and return to oven for 2-3 minutes to melt.
  32. 32Top it off with a little bit of extra mozzarella and return to oven for 2-3 minutes to melt.
  33. 33Top it off with a little bit of extra mozzarella and return to oven for 2-3 minutes to melt.
  34. 34Garnish with chopped fresh cilantro.
  35. 35Garnish with chopped fresh cilantro.
  36. 36Garnish with chopped fresh cilantro.
  37. 37Use a spatula to cut the mixture into about 12 equally sized rectangles.
  38. 38Use a spatula to cut the mixture into about 12 equally sized rectangles.
  39. 39Use a spatula to cut the mixture into about 12 equally sized rectangles.
  40. 40Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
  41. 41Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
  42. 42Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
  43. 43Wrap the burritos in foil or parchment paper.
  44. 44Wrap the burritos in foil or parchment paper.
  45. 45Wrap the burritos in foil or parchment paper.

Ingredients

  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 2 onions, diced
  • 2 onions, diced
  • 2 onions, diced
  • 15 g coarse salt
  • 15 g coarse salt
  • 15 g 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
  • 80 g reduced-fat mozzarella
  • 80 g reduced-fat mozzarella
  • Chopped fresh cilantro
  • Chopped fresh cilantro
  • Chopped fresh cilantro
  • 12 burrito-sized tortillas
  • 12 burrito-sized tortillas
  • 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.
High Protein, Sheet Pan Cheesy Chicken Fajita Burritos | Clip Recipe