NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 medium corn tortillas

0.25 cup Greek yogurt

0.5 oz cheddar cheese

0.5 cup bell pepper

0.25 cup onion

1 tsp olive oil

0.25 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.

• 3

  Cook the chicken breast in a separate pan until the internal temperature reaches 165°F, then shred it thoroughly using two forks.

• 4

  In a small mixing bowl, whisk together the tomato puree, Greek yogurt, chili powder, ground cumin, garlic powder, and sea salt to create the zesty sauce.

• 5

  In a large bowl, combine the shredded chicken and sautéed vegetables with exactly half of the prepared sauce.

• 6

  Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.

• 7

  Fill each tortilla with the chicken and vegetable mixture, roll them up tightly, and place them seam-side down in the baking dish.

• 8

  Spread the remaining sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the cheese is melted and bubbling and the edges of the tortillas are slightly crisp.