Ingredients

Method

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   On a large sheet pan, combine the diced sweet onions and sweet potatoes. Sprinkle with coarse salt and toss to combine. Spread in an even layer.

3. 3

   Bake for 20-25 minutes until the vegetables are tender.

4. 4

   Remove the pan from the oven. Add the diced chicken to the roasted vegetables.

5. 5

   Pour the buffalo sauce, tomato paste, honey, and Worcestershire sauce over the chicken. Add the butter and sprinkle with garlic powder, salt, and pepper.

6. 6

   Using tongs, mix everything on the sheet pan until the chicken and vegetables are evenly coated in the sauce.

7. 7

   Return the pan to the 425°F (220°C) oven and bake for another 16-18 minutes, or until the chicken is cooked through. For extra color, you can optionally broil for the last 3-4 minutes.

8. 8

   Remove the pan from the oven. Sprinkle the corn starch over the mixture to help thicken the sauce.

9. 9

   Add the Greek yogurt and reduced-fat cheddar cheese to the pan. Mix thoroughly until the cheese is melted and everything is well combined.

10. 10

    Sprinkle the diced green onions over the mixture and stir to combine.

11. 11

    Top the mixture with shredded reduced-fat mozzarella cheese.

12. 12

    Return the pan to the oven for a few minutes to melt the mozzarella.

13. 13

    Let the mixture cool for 10-15 minutes.

14. 14

    Divide the filling into 12 equal portions. Place one portion onto the center of a burrito tortilla.

15. 15

    Fold in the sides of the tortilla, then tightly roll it up to form a burrito. Repeat for the remaining 11 burritos.

16. 16

    The burritos can be eaten immediately or stored frozen for a quick meal. To reheat from frozen, microwave for 3-4 minutes.