NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.25 cup nonfat Greek yogurt

1 tbsp chipotle peppers in adobo

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup bell peppers

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat; add the chicken and cook until golden brown and cooked through, then remove from the pan.

• 3

  Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and red onions until they are tender and slightly charred.

• 4

  In a small bowl, whisk together the Greek yogurt and finely minced chipotle peppers in adobo to create a creamy, smoky sauce.

• 5

  Lay the tortilla flat, spread the chipotle sauce in the center, and layer on the cooked chicken, sautéed vegetables, and fresh cilantro.

• 6

  Fold the sides of the tortilla inward and roll tightly into a burrito.

• 7

  Wipe out the skillet and place the burrito back in over medium heat, seam-side down, grilling for 1-2 minutes per side until the exterior is golden and crispy.