NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium whole wheat tortilla

0.75 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

1 tbsp chipotle in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat 0.5 tsp of olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 3

  Add the sliced bell peppers and red onions to the skillet with the remaining 0.5 tsp of oil, cooking until the vegetables are tender and slightly charred.

• 4

  Stir the chipotle in adobo sauce into the chicken and vegetable mixture until everything is well-coated, then remove the mixture from the pan.

• 5

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

• 6

  Layer half of the shredded cheddar cheese on one side of the tortilla, top with the warm chicken and pepper mixture, and sprinkle 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.