Roast the poblanos and yellow onions
Season chicken breast with salt, pepper, and garlic powder
Sear chicken in two batches using 15g (1 Tbsp) olive oil per batch until cooked through
Chop the roasted poblanos and onions
Mix tzatziki, Greek yogurt, Monterrey jack cheese, pico de gallo, and cilantro in a bowl
Combine the roasted vegetables and seared chicken with the tzatziki mixture
Distribute approximately 180g of filling per burrito across 14 tortillas
Roll each tortilla tightly to form burritos
Optional: Sear each burrito in a pan for 1-2 minutes per side to brown the tortilla
Freeze burritos for meal prep
To reheat: Microwave for 2-3 minutes, then heat in a pan over medium-high heat for 2-4 minutes per side until golden brown
