1Add diced onions and bell peppers to a sheet pan.
2Add about a tablespoon of salt.
3Toss them and roast in the oven at 425 degrees Fahrenheit 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 a neutral oil.
5Give it a mix until it's completely combined.
6Toss that in the oven to cook, bake at 425 degrees Fahrenheit for 18-20 minutes, then broil for 2-3 minutes for extra browning.
7Now all you have to do is add the toppings: pico de gallo, shredded mozzarella, cheddar, and greek yogurt, and give it a mix.
8Top it off with a little bit of extra mozzarella.
9Top off with chopped fresh cilantro.
10Use a spatula to cut it into about 12 equally sized rectangles.
11Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
Store frozen and reheat in 3-4 minutes in the microwave.
For extra browning, switch the oven to broil for 2-3 minutes at the end of baking.
Wrap in foil or parchment and freeze for later. To reheat, wrap in a paper towel and microwave for 3-4 minutes, air fry or pan fry after if you want a crispy tortilla.