Cheesy Chicken Fajita Burritos

Name: Cheesy Chicken Fajita Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 6 whole pepper (diced); 2 whole onion (diced); 15 g coarse salt; 1.36 kg chicken thigh (boneless, skinless, diced); 3.2 tbsp tomato paste; 6 tsp chilli paste (harissa or adobo sauce); 9 tbsp taco seasoning; 4 tsp extra virgin olive oil; 0.2 tsp oregano (optional, to taste); 0.2 tsp chilli powder (optional, to taste); 18.67 tbsp pico de gallo; 10 tbsp greek yoghurt (0% fat); 10 slice mozzarella cheese (reduced-fat, shredded reduced-fat, for melting on top (optional)); 80 g cheddar cheese (reduced-fat, shredded); 50 g coriander (chopped fresh); 12 whole tortilla (burrito sized)

Spice up your meal prep with these irresistible Cheesy Chicken Fajita Burritos! Packed with succulent chicken, vibrant bell peppers, and a cheesy, flavourful kick, these burritos are not only delicious but also a fantastic source of protein to keep you energised. Perfect for freezing and reheating, they're your secret weapon for quick, high-protein lunches all week long!

Prep Time (mins)

Cook Time (mins)

Servings

0.0

Rating

High ProteinBatch CookEasy EatsFakeawaysOne-Pan

Ingredients

Instructions

Prepare and Roast Vegetables

Preheat your oven to 220°C (425°F). Dice the bell peppers and onions. On a large sheet pan, toss the diced bell peppers and onions with the coarse salt. Roast for 30 minutes, or until the vegetables are soft and most of their moisture has evaporated.

Add Chicken and Seasonings

Remove the sheet pan from the oven. Dice the boneless, skinless chicken thighs and add them directly on top of the roasted vegetables. Add the tomato paste, chilli paste, taco seasoning, extra virgin olive oil, and optional oregano and chilli powder. Mix everything together thoroughly on the pan until all ingredients are well combined and the chicken is coated.

Cook Chicken and Vegetables

Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken is fully cooked through. For extra browning on the chicken and vegetables, switch the oven to grill (broil) for 3 minutes at the end of the cooking time.

Combine with Toppings

Remove the pan from the oven. Immediately add the pico de gallo, shredded reduced-fat mozzarella cheese, shredded reduced-fat cheddar cheese, and 0% Greek yoghurt to the hot mixture on the pan. Stir everything together until the cheese has melted and all ingredients are fully combined.

Melt Additional Cheese and Garnish

If desired, sprinkle an additional 80g of reduced-fat mozzarella cheese over the top of the mixture on the pan. Return the pan to the oven for 3 minutes to melt the extra cheese. Once melted, garnish with freshly chopped coriander.

Portion the Filling

Using a spatula, carefully divide the chicken fajita mixture on the pan into 12 evenly sized sections. These will be your individual burrito portions.

Assemble and Store Burritos

Lay out one burrito-sized tortilla. Place one portion of the chicken fajita filling in the centre of the tortilla. Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a secure burrito. Wrap each assembled burrito individually in foil or parchment paper. Freeze the wrapped burritos for later use.