NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium poblano pepper

2 small corn tortillas

0.25 cup nonfat Greek yogurt

0.25 cup salsa verde

1 tsp extra virgin olive oil

1 tbsp Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your broiler. Place the poblano pepper on a baking sheet and roast until the skin is charred and blistered on all sides.

• 2

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

• 3

  In a medium bowl, stir together the shredded chicken, diced poblano, Greek yogurt, and half of the salsa verde.

• 4

  Season the chicken mixture with sea salt and black pepper, stirring until well combined.

• 5

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side 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 a small oven-safe dish.

• 7

  Drizzle the remaining salsa verde over the top and sprinkle with the Monterey Jack cheese.

• 8

  Bake at 375°F for 12-15 minutes until the cheese is melted and the sauce is bubbling.

• 9

  Garnish with freshly chopped cilantro before serving warm.