NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 medium corn tortillas

0.5 cup salsa verde

0.5 oz cheddar cheese

1 tbsp Greek yogurt

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  In a medium bowl, combine the shredded cooked chicken breast with the sea salt, black pepper, ground cumin, and 1 tablespoon of the salsa verde to keep the meat moist.

• 3

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until they are pliable and soft.

• 4

  Place half of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 5

  Pour the remaining salsa verde evenly over the tortillas and sprinkle with the shredded cheddar cheese.

• 6

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 7

  Remove from the oven and let cool for 2 minutes before topping with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.