NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium poblano pepper

0.25 cup plain Greek yogurt

0.5 cup salsa verde

2 medium corn tortillas

1 tsp extra virgin olive oil

0.25 cup white onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Roast the poblano pepper under a broiler until the skin is charred, then place in a bowl covered with plastic wrap for 5 minutes before peeling, seeding, and dicing.

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

• 3

  In a mixing bowl, combine the cooked shredded chicken, diced roasted poblano, Greek yogurt, sautéed onion mixture, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.

• 5

  Divide the chicken mixture between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

  Pour the salsa verde evenly over the tortillas and bake at 375°F for 15 minutes until the sauce is bubbling.

• 7

  Garnish with fresh cilantro and serve immediately.