Sheet Pan Cheesy Chicken Fajita Burritos

• 분량: ~12 burritos
• 총 시간: 52 minutes

재료

Fajita Veggies:

6 bell peppers, diced

2 onions, diced

15g (1 Tbsp) coarse salt

Fajita Chicken:

1360g (48oz) boneless, skinless chicken thighs, diced (** I use 1 pack from TJs ~750g)

40g (2 Tbsp) tomato paste

30g (2 Tbsp) adobo sauce

1 packets TJ taco seasoning (36g or 1.3oz)

20g (1 ½ Tbsp) neutral oil

Optional: oregano and chili powder, to taste

Burrito Fillings:

280g (10oz) pico de gallo

150g (⅔ cup) 0% Greek yogurt

120g (1 cup) reduced-fat mozzarella cheese (**usually skip this**)

80g (⅔ cup) reduced-fat cheddar cheese

Optional Topping

80g (⅔ cup) reduced-fat mozzarella

Chopped cilantro

방향

Instructions

1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers (6) and onions (2) with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.

2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste (2Tbsp), adobo sauce (2Tbsp), taco seasoning (1pkg), oil (1 1/2 Tbsp), and optional spices. Mix everything together directly on the pan until well combined.

3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.

4.) Remove from oven and immediately add pico de gallo (~10oz), cheddar (~1.5cups), and Greek yogurt (2/3 cup). Stir everything together on the pan until the cheese is melted and mixture is fully combined.

5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.

7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.

Enjoy!

영양 정보

• 1회 제공량: 1 burrito
• 칼로리: 445
• 지방 전체: 16g
• 탄수화물 전체: 35g
• 단백질: 42g