High Protein, Sheet Pan Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Start by adding diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
  2. 2Toss the vegetables and place them in the oven to roast, baking at 425°F for 20-30 minutes.
  3. 3Add diced chicken thighs right over the roasted vegetables.
  4. 4Top 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, baking at 425°F for 18-20 minutes, then broil for 3-4 minutes for extra browning.
  7. 7Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese, and give it a mix.
  8. 8Top it off with a little bit of extra mozzarella.
  9. 9Top off with chopped fresh cilantro.
  10. 10Use a spatula to cut it into about 12 equally sized rectangles.
  11. 11Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling tightly.
  12. 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.
High Protein, Sheet Pan Cheesy Chicken Fajita Burritos | Clip Recipe