Sort ingredients
sarayu_innsaei
QR Code
Listen
Pdf
Roast the sweet onions and sweet potatoes on a sheet pan with 1 Tbsp of coarse salt.
In a large bowl, mix the diced chicken, buffalo sauce, tomato paste, honey, Worcestershire sauce, butter, garlic powder, salt and pepper.
Add the cooked veggies to the chicken mixture and mix well. If it's too watery, add corn starch to thicken.
Divide the chicken and veggie mixture evenly among the 12 tortillas.
Top each burrito with reduced-fat cheddar cheese, Greek yogurt, and diced green onions.
Roll up the burritos and place them seam-side down on the sheet pan.
Top the burritos with the reduced-fat mozzarella cheese.
Bake the burritos until the cheese is melted and bubbly.
Serve the burritos with a buffalo ranch yogurt sauce (made by mixing Greek yogurt, buffalo sauce, and ranch seasoning).