NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup non-fat Greek yogurt

0.25 cup salsa verde

0.5 oz pepper jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced onion and red bell pepper until softened.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed vegetables, cumin, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the Greek yogurt and salsa verde until a smooth, creamy sauce forms.

• 5

  Stir 2 tablespoons of the creamy salsa sauce into the chicken mixture to moisten the filling.

• 6

  Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 7

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

• 8

  Pour the remaining creamy salsa sauce over the top of the tortillas and sprinkle with the shredded pepper jack cheese.

• 9

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

• 10

  Garnish with freshly chopped cilantro and serve immediately.