Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Add diced onions and bell peppers to a sheet pan.
  2. 2Add about a tablespoon of salt.
  3. 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.
  4. 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.
  5. 5Give it a mix until it's completely combined.
  6. 6Toss that in the oven to cook at 425°F for 18-20 minutes. Broil for 3-4 minutes for extra browning.
  7. 7Add the pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  8. 8Stir everything together until cheese is melted and mixture is fully combined.
  9. 9Top it off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  10. 10Top off with cilantro.
  11. 11Use a spatula to cut it into about 12 equally sized rectangles.
  12. 12Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
  13. 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.