NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

1 medium Poblano pepper

2 small Corn tortillas

2 tbsp Non-fat Greek yogurt

0.25 cup Salsa verde

0.5 oz Sharp cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Place the poblano pepper directly over a gas flame or under a broiler, turning occasionally until the skin is completely charred and blistered.

• 2

  Transfer the charred pepper to a bowl and cover with a lid for 5 minutes to steam, then peel off the skin, remove the seeds, and finely dice.

• 3

  In a mixing bowl, combine the shredded chicken breast, diced poblano, Greek yogurt, sea salt, black pepper, and garlic powder until well incorporated.

• 4

  Preheat your oven to 375°F and lightly grease a small baking dish with the extra virgin olive oil.

• 5

  Briefly warm the corn tortillas in a dry skillet until they are soft and pliable.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Spread the salsa verde evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 12 to 15 minutes until the cheese is melted and the sauce is bubbling around the edges.