NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 whole Corn tortillas

0.25 cup Non-fat Greek yogurt

0.25 cup Tomato sauce

0.5 oz Sharp cheddar cheese

0.25 cup Bell pepper

0.25 cup Yellow onion

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

1 tsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil spray.

• 2

  In a small skillet over medium heat, sauté the diced bell pepper and yellow onion until softened and slightly caramelized.

• 3

  In a mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, half of the tomato sauce, sautéed vegetables, chili powder, cumin, and garlic powder.

• 4

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable, then divide the chicken mixture evenly between them.

• 5

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 6

  Pour the remaining tomato sauce over the top and sprinkle with the shredded sharp cheddar cheese.

• 7

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.

• 8

  Season with sea salt and black pepper, then garnish with fresh lime juice and cilantro before serving.