Imported from Instagram
Sheet Pan Cheesy Chicken Fajita Burritos
High-protein chicken fajita burritos prepared in bulk on a single sheet pan with roasted peppers and onions, seasoned chicken, pico de gallo, Greek yogurt, and melted reduced-fat cheeses. The assembled burritos can be frozen for convenient meal prep.
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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 (Use taco seasoning of choice)
- 20 g neutral oil
- oregano (Optional; to taste)
- chili powder (Optional; to taste)
- 280 g pico de gallo
- 150 g 0% Greek yogurt
- 120 g reduced-fat mozzarella cheese (Shredded; for the filling)
- 80 g reduced-fat cheddar cheese (Shredded)
- 80 g reduced-fat mozzarella cheese (Optional topping; shredded)
- cilantro (Chopped; optional garnish)
- 12 protein tortillas (Use @eatcounter protein tortillas or burrito-sized tortillas of choice)
Steps
- 1
Preheat the oven to 425°F. Spread the diced bell peppers and onions on a large half-sized sheet pan, approximately 18 × 13 × 1 inches. Add the coarse salt and toss the vegetables directly on the pan until evenly seasoned.
- 2
Roast the salted peppers and onions for 20–30 minutes, until soft and most of their moisture has evaporated.
- 3
Remove the pan from the oven. Add the diced chicken thighs directly over the roasted vegetables.
- 4
Add the tomato paste, chili paste, three packets of taco seasoning, neutral oil, and the optional oregano and chili powder to the pan. Mix everything directly on the sheet pan until the chicken and vegetables are thoroughly coated and well combined.
- 5
Return the pan to the oven and roast for 18–20 minutes, until the chicken is fully cooked. For additional browning, switch the oven to broil for 2–3 minutes at the end, watching closely.
- 6
Remove the pan from the oven. Immediately add the pico de gallo, filling mozzarella, cheddar, and Greek yogurt directly to the cooked chicken and vegetables.
- 7
Stir the mixture together on the pan until the cheese has melted and the filling is fully combined.
- 8
Sprinkle the optional additional mozzarella over the top of the filling. Return the pan to the oven for 2–3 minutes, until the topping melts.
- 9
Garnish the sheet-pan filling with chopped cilantro.
- 10
Use a spatula to divide the filling on the pan into 12 evenly sized sections. Each section will be one burrito portion.
- 11
Place one portion of filling in each burrito-sized tortilla and roll each tortilla tightly. Wrap the burritos in foil or parchment and freeze them for later.
- 12
To reheat a frozen burrito, wrap it in a paper towel and microwave for 3–4 minutes. Air-fry or pan-fry it afterward if a crispy tortilla is desired.
Notes
The recipe specifies a half-sized 18 × 13 × 1-inch sheet pan. The source does not provide an exact internal temperature for the chicken; cook until fully cooked. Optional oregano, chili powder, and cilantro have no stated quantities. Burritos are intended for freezing and meal prep.
Nutrition per serving
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