Serves 12
Directions
- 1Start by adding diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
- 2Toss the vegetables and place them in the oven to roast, baking at 425°F for 20-30 minutes.
- 3Add diced chicken thighs right over the roasted vegetables.
- 4Top 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, baking at 425°F for 18-20 minutes, then broil for 3-4 minutes for extra browning.
- 7Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese, 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 tightly.
- 12Wrap the finished burritos in foil for storage.
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 panovenspatulatongsfoil
Tips
- You can store the burritos frozen and have them for meals for weeks.
- For extra browning, broil for 3-4 minutes after baking.
- 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.
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