NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium whole wheat tortilla

1 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

1 tsp chipotle peppers in adobo sauce

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season thoroughly with garlic powder, sea salt, and black pepper.

• 2

  Heat half of the avocado oil in a large skillet over medium-high heat and sear the chicken until fully cooked and lightly browned.

• 3

  Remove the chicken from the skillet and set aside; add the remaining oil to the same pan and sauté diced bell peppers and onions until tender and slightly charred.

• 4

  Finely mince the chipotle peppers and stir them into the chicken and vegetable mixture until everything is evenly coated in the smoky sauce.

• 5

  Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.

• 6

  Sprinkle half of the shredded cheddar cheese onto one side of the tortilla, layer on the chicken and pepper mixture, and top with the remaining cheese.

• 7

  Fold the tortilla in half and press down with a spatula, cooking for 2-3 minutes per side until the exterior is golden and crispy.

• 8

  Remove from the pan, let rest for one minute, then slice into wedges and serve immediately.