1Add diced onions and sweet potatoes to a sheet pan.
2Add salt, and then toss those in the oven to bake.
3Add diced chicken thighs, buffalo sauce, tomato paste, honey, Worcestershire sauce, some butter, and garlic powder to the sheet pan (or a large bowl for easier mixing).
4Once that's all mixed, toss that in the oven to cook, based off the instructions shown on screen.
5Next, add some corn starch to help thicken, along with some Greek yogurt and some reduced fat cheddar cheese.
6Add some diced green onions, and you're just going to give that a mix till it's fully combined and thickened.
7Top off with some reduced fat mozzarella cheese, toss that in the oven.
8Let that sit for 10 to 15 minutes to let it cool down.
9Allocate the portions evenly to your burrito tortilla.
10Give it a roll.
11Repeat 12 times.
Ingredients
2 sweet onions, diced
500 g sweet potatoes
15 g coarse salt
1360 g boneless skinless chicken thighs or breasts, diced
120 g buffalo sauce
40 g tomato paste
40 g honey
30 g Worcestershire sauce
20 g butter
1 tsp garlic powder
Salt & pepper
10 g corn starch
180 g reduced-fat cheddar cheese
150 g 0% Greek yogurt
Diced green onions
160 g reduced fat mozzarella
12 burrito-sized low carb/high protein tortillas
Equipment
sheet panovenextra large bowl (optional)
Tips
If struggling to mix everything directly in the sheet pan, add ingredients to an extra large bowl first, then return to the sheet pan.
If the end result is too watery, adding to a bowl can make adding corn starch and mixing to thicken easier.
Serve with a basic low calorie “buffalo ranch” yogurt sauce made from fat free Greek yogurt, buffalo sauce, and ranch seasoning + sweetener to taste.