Cheesy Chicken Fajita Burritos
Directions
- 1Preheat oven to 425°F.
- 2Preheat oven to 425°F.
- 3Preheat oven to 425°F.
- 4On a large sheet pan, toss diced bell peppers and onions with coarse salt.
- 5On a large sheet pan, toss diced bell peppers and onions with coarse salt.
- 6On a large sheet pan, toss diced bell peppers and onions with coarse salt.
- 7Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.
- 8Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.
- 9Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.
- 10Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies.
- 11Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies.
- 12Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies.
- 13Add tomato paste, chili paste, taco seasoning, oil, and optional spices.
- 14Add tomato paste, chili paste, taco seasoning, oil, and optional spices.
- 15Add tomato paste, chili paste, taco seasoning, oil, and optional spices.
- 16Mix everything together directly on the pan until well combined.
- 17Mix everything together directly on the pan until well combined.
- 18Mix everything together directly on the pan until well combined.
- 19Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked.
- 20Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked.
- 21Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked.
- 22Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt.
- 23Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt.
- 24Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt.
- 25Stir everything together on the pan until the cheese is melted and mixture is fully combined.
- 26Stir everything together on the pan until the cheese is melted and mixture is fully combined.
- 27Stir everything together on the pan until the cheese is melted and mixture is fully combined.
- 28Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt.
- 29Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt.
- 30Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt.
- 31Garnish with chopped cilantro.
- 32Garnish with chopped cilantro.
- 33Garnish with chopped cilantro.
- 34Use a spatula to divide the mixture on the pan into 12 evenly sized sections.
- 35Use a spatula to divide the mixture on the pan into 12 evenly sized sections.
- 36Use a spatula to divide the mixture on the pan into 12 evenly sized sections.
- 37Place one portion of filling in each burrito-sized tortilla and roll tightly.
- 38Place one portion of filling in each burrito-sized tortilla and roll tightly.
- 39Place one portion of filling in each burrito-sized tortilla and roll tightly.
- 40Wrap in foil or parchment and freeze for later.
- 41Wrap in foil or parchment and freeze for later.
- 42Wrap in foil or parchment and freeze for later.
Ingredients
- 6 bell peppers, diced
- 6 bell peppers, diced
- 6 bell peppers, diced
- 2 onions, diced
- 2 onions, diced
- 2 onions, diced
- 15 g coarse salt
- 15 g coarse salt
- 15 g coarse salt
- 1360 g boneless, skinless chicken thighs, diced
- 1360 g boneless, skinless chicken thighs, diced
- 1360 g boneless, skinless chicken thighs, diced
- 40 g tomato paste
- 40 g tomato paste
- 40 g tomato paste
- 30 g chili paste (harissa or adobo sauce)
- 30 g chili paste (harissa or adobo sauce)
- 30 g chili paste (harissa or adobo sauce)
- 3 packets taco seasoning
- 3 packets taco seasoning
- 3 packets taco seasoning
- 20 g neutral oil
- 20 g neutral oil
- 20 g neutral oil
- 280 g pico de gallo
- 280 g pico de gallo
- 280 g pico de gallo
- 150 g 0% Greek yogurt
- 150 g 0% Greek yogurt
- 150 g 0% Greek yogurt
- 120 g reduced-fat mozzarella cheese
- 120 g reduced-fat mozzarella cheese
- 120 g reduced-fat mozzarella cheese
- 80 g reduced-fat cheddar cheese
- 80 g reduced-fat cheddar cheese
- 80 g reduced-fat cheddar cheese
- 80 g reduced-fat mozzarella (for melting on top)
- 80 g reduced-fat mozzarella (for melting on top)
- 80 g reduced-fat mozzarella (for melting on top)
- fresh cilantro, chopped
- fresh cilantro, chopped
- fresh cilantro, chopped
- 12 burrito-sized protein tortillas
- 12 burrito-sized protein tortillas
- 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.