NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz sharp cheddar cheese

1 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.

• 3

  Add the diced red bell peppers and red onions to the skillet with the chicken. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Stir in the minced chipotle peppers in adobo and lime juice, coating the chicken and vegetables evenly. Remove the mixture from the pan and set aside.

• 5

  Wipe the skillet clean and add the remaining olive oil over medium heat. Place the tortilla in the pan.

• 6

  Sprinkle half of the shredded cheddar cheese over one half of the tortilla. Top with the chicken and vegetable mixture, then the remaining cheese.

• 7

  Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.

• 8

  Slice into wedges and serve immediately.