2Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
3Toss them and bake at 425°F for 20-30 minutes.
4Add diced chicken thighs right over the top, along with tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
5Give it a mix until it's completely combined.
6Toss that in the oven to cook, bake at 425°F for 18-20 minutes, then broil for 3-4 minutes for extra browning.
7Remove from oven and add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese and mix them.
8Top it off with a little bit of extra mozzarella and fresh cilantro.
9Use a spatula to cut it into about 12 equally sized rectangles.
10Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
11Wrap in foil or parchment and freeze for later.
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
fresh cilantro, chopped
12 burrito-sized tortillas
Equipment
sheet panspatulatongs
Tips
To reheat, wrap in a paper towel and microwave for 3-4 minutes, air fry or pan fry afterwards if you want a crispy tortilla.
For extra browning, switch oven to broil for 2-3 minutes at the end of cooking.