Ingredients

Method

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   On a large sheet pan, add the diced bell peppers and onions. Sprinkle with coarse salt and toss to combine.

3. 3

   Roast for 20-30 minutes, or until the vegetables are soft and most of the moisture has evaporated.

4. 4

   Remove the pan from the oven. Add the diced chicken thighs directly on top of the roasted vegetables.

5. 5

   Add tomato paste, chili paste, taco seasoning packets, neutral oil, and optional oregano and chili powder on top of the chicken.

6. 6

   Mix everything together directly on the pan until well combined.

7. 7

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

8. 8

   Remove the pan from the oven. Immediately add pico de gallo, Greek yogurt, shredded mozzarella, and shredded cheddar cheese.

9. 9

   Stir everything together on the pan until the cheese is melted and the mixture is fully combined.

10. 10

    Optionally, sprinkle additional mozzarella over the top and garnish with chopped fresh cilantro.

11. 11

    Use a spatula to divide the mixture on the pan into 12 evenly sized sections.

12. 12

    Place one portion of the filling onto the center of a burrito-sized tortilla.

13. 13

    Fold in the sides and roll tightly to form a burrito.

14. 14

    Wrap each burrito in foil for storage. They can be stored in the freezer for a quick meal.

15. 15

    To reheat, unwrap the burrito, wrap it in a paper towel, and microwave for 3-4 minutes. For a crispy tortilla, you can air fry or pan fry it after microwaving.