NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/3 cup Non-Fat Greek Yogurt

1 Whole Wheat Tortilla

1/8 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1/2 cup Spinach (raw)

1/2 tsp Olive Oil

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

PREPARATION

• 1

  Thinly slice the chicken breast and marinate it with cayenne pepper, garlic powder, and a dash of olive oil.

• 2

  In a small bowl, mix the non-fat Greek yogurt with a pinch of cayenne and garlic powder to enhance the spicy flavor.

• 3

  Heat a skillet over medium heat and sauté the marinated chicken until fully cooked, about 4-5 minutes per side.

• 4

  Once the chicken is cooked, chop it into bite-sized pieces. In the same skillet, add the diced red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until slightly softened.

• 5

  Place the whole wheat tortilla in the skillet over medium-low heat. Evenly spread the Greek yogurt over one half of the tortilla.

• 6

  Layer the cooked chicken, sautéed vegetables, and shredded low-fat cheddar cheese on top of the yogurt spread.

• 7

  Fold the tortilla in half and press lightly. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

• 8

  Remove from heat, slice into wedges, and serve warm.