Cheesy Chicken Fajita Burritos
Serves 12
Directions
- 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.
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