NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

2 tbsp non-fat Greek yogurt

0.5 cup tomato sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced green bell pepper

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp lime juice

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced white onion and green bell pepper until they are soft and translucent.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, non-fat Greek yogurt, lime juice, garlic powder, and half of the ground cumin.

• 4

  In a separate small bowl, whisk together the tomato sauce, chili powder, sea salt, and the remaining ground cumin to create the zesty chili sauce.

• 5

  Warm the corn tortillas slightly in the microwave or a dry pan to make them pliable, then fill each with the chicken mixture and a portion of the sautéed vegetables.

• 6

  Roll the tortillas tightly and place them seam-side down in a small oven-safe baking dish.

• 7

  Pour the zesty chili sauce evenly over the top of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted completely.