Season the chicken with salt, pepper, and garlic powder.
Heat 15g (1 Tbsp) of olive oil in a pan and sear the chicken in two batches.
Roast the poblanos and onions.
In a bowl, mix the Tzatziki, Greek yogurt, Monterrey jack, pico de gallo, and cilantro.
Assemble the burritos by placing the filling on the tortillas.
Optionally, sear the burritos for 1-2 minutes per side to brown the tortilla.
To reheat, remove from freezer and microwave for 2-3 minutes, then heat in a pan for 2-4 minutes per side.
