NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium poblano pepper

2 medium corn tortillas

0.25 cup plain non-fat Greek yogurt

0.25 cup salsa verde

0.25 cup white onion

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Char the poblano pepper over an open flame or under the broiler until the skin is blistered and blackened.

• 2

  Place the pepper in a bowl and cover with plastic wrap for 5 minutes, then peel off the skin, remove seeds, and dice the flesh.

• 3

  Heat olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant and translucent.

• 4

  In a medium bowl, combine the shredded chicken, diced poblano, sautéed onions, cumin, salt, and pepper.

• 5

  Whisk together the Greek yogurt and salsa verde in a small bowl to create the creamy green sauce.

• 6

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.

• 7

  Place the tortillas seam-side down in a baking dish, top with the creamy sauce, and bake at 375°F for 15 minutes until bubbling.

• 8

  Garnish with fresh cilantro and serve immediately.