1Add diced onions and bell peppers to a sheet pan.
2Add about a tablespoon of salt.
3Toss the onions and bell peppers and roast in the oven at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
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 at 425°F for 18-20 minutes. Broil for 3-4 minutes for extra browning.
7Add the pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
8Stir everything together until cheese is melted and mixture is fully combined.
9Top it off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
10Top off with cilantro.
11Use a spatula to cut it into about 12 equally sized rectangles.
12Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
13Wrap 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 (for melting on top)
Chopped fresh cilantro, for garnish
12 Burrito sized tortillas
Equipment
Sheet panSpatulaTongsOven
Tips
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.