Cheesy Chicken Fajita Burritos

53m
Serves 12
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Directions

  1. 1Preheat oven to 425°F.
  2. 2On a large sheet pan, toss diced bell peppers and onions with coarse salt.
  3. 3Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.
  4. 4Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies.
  5. 5Add tomato paste, chili paste, taco seasoning, oil, and optional spices.
  6. 6Mix everything together directly on the pan until well combined.
  7. 7Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked.
  8. 8Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt.
  9. 9Stir everything together on the pan until the cheese is melted and mixture is fully combined.
  10. 10Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt.
  11. 11Garnish with chopped cilantro.
  12. 12Use a spatula to divide the mixture on the pan into 12 evenly sized sections.
  13. 13Place one portion of filling in each burrito-sized tortilla and roll tightly.
  14. 14Wrap in foil or parchment and freeze for later.

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
  • 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)
  • fresh cilantro, chopped
  • 12 burrito-sized protein tortillas

Equipment

sheet panspatulatongs

Tips

  • For extra browning, broil for 2-3 minutes at the end.
  • 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.