High Protein, Sheet Pan Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
  2. 2Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
  3. 3Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
  4. 4Toss the onions and bell peppers in the oven to roast at 425°F for 20-30 minutes.
  5. 5Toss the onions and bell peppers in the oven to roast at 425°F for 20-30 minutes.
  6. 6Toss the onions and bell peppers in the oven to roast at 425°F for 20-30 minutes.
  7. 7Add diced chicken thighs right over the top of the roasted vegetables.
  8. 8Add diced chicken thighs right over the top of the roasted vegetables.
  9. 9Add diced chicken thighs right over the top of the roasted vegetables.
  10. 10Add tomato paste, chili paste, three packets of taco seasoning, and a little bit of neutral oil.
  11. 11Add tomato paste, chili paste, three packets of taco seasoning, and a little bit of neutral oil.
  12. 12Add tomato paste, chili paste, three packets of taco seasoning, and a little bit of neutral oil.
  13. 13Give it a mix until it's completely combined.
  14. 14Give it a mix until it's completely combined.
  15. 15Give it a mix until it's completely combined.
  16. 16Toss that in the oven to cook at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  17. 17Toss that in the oven to cook at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  18. 18Toss that in the oven to cook at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  19. 19Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables.
  20. 20Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables.
  21. 21Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables.
  22. 22Give it a mix until the cheese is melted and the mixture is fully combined.
  23. 23Give it a mix until the cheese is melted and the mixture is fully combined.
  24. 24Give it a mix until the cheese is melted and the mixture is fully combined.
  25. 25Top it off with a little bit of extra reduced-fat mozzarella and return to the oven for 2-3 minutes to melt.
  26. 26Top it off with a little bit of extra reduced-fat mozzarella and return to the oven for 2-3 minutes to melt.
  27. 27Top it off with a little bit of extra reduced-fat mozzarella and return to the oven for 2-3 minutes to melt.
  28. 28Garnish with chopped fresh cilantro.
  29. 29Garnish with chopped fresh cilantro.
  30. 30Garnish with chopped fresh cilantro.
  31. 31Use a spatula to cut the mixture into about 12 equally sized rectangles.
  32. 32Use a spatula to cut the mixture into about 12 equally sized rectangles.
  33. 33Use a spatula to cut the mixture into about 12 equally sized rectangles.
  34. 34Assemble the burritos by placing one portion of filling onto a burrito-sized tortilla.
  35. 35Assemble the burritos by placing one portion of filling onto a burrito-sized tortilla.
  36. 36Assemble the burritos by placing one portion of filling onto a burrito-sized tortilla.
  37. 37Roll the tortilla tightly around the filling.
  38. 38Roll the tortilla tightly around the filling.
  39. 39Roll the tortilla tightly around the filling.
  40. 40Wrap the assembled burritos in foil for storage.
  41. 41Wrap the assembled burritos in foil for storage.
  42. 42Wrap the assembled burritos in foil for storage.

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 (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • chopped fresh cilantro
  • chopped fresh cilantro
  • chopped fresh cilantro
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas

Equipment

sheet panspatulatongsoven

Tips

  • Store frozen and reheat in 3-4 minutes.
  • For extra browning, broil for 2-3 minutes at the end of baking the chicken and vegetables.