These burritos are so good, you’ll never believe they are healthy! Prep these ahead of time, and pop them in the oven for a great weeknight take on Taco Tuesday.

Chicken and Pepper Burritos

• 5 whole wheat tortillas
• 1 lb boneless skinless chicken breast
• 1 yellow onion, diced
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• 1/3 cup shredded cheese
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1 tsp cayenne pepper (optional)
• 1 teaspoon garlic powder
• 1/4 cup cilantro, chopped
  For the sauce:
• 1 cup plain greek yogurt
• 1/3 cup salsa
• 1 Tablespoon chili powder

1. Cook chicken in skillet, until no longer pink.
2. Set chicken aside. Cook peppers and onions same pan.
3. Once chicken is cool, shred and add into pepper mixture. Season with chili powder, cumin, cayenne pepper if desired, garlic powder, and cilantro. Mix well.
4. Spray 9×13 casserole dish with nonstick spray. Evenly divide chicken into tortillas, and wrap up. Place in casserole dish. Top burritos with shredded cheese.
5. Bake burritos at 400 for 20 minutes.
6. Meanwhile, in small bowl, mix yogurt with salsa and chili powder.
7. Once burritos are cooked, top with yogurt sauce and extra cilantro, if desired.

21 day fix serving:
1 burrito =
1 yellow
1 1/2 red
1/2 green
I didn’t include the cheese since it was 1/3 cup for all 5 burritos