NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium flour tortilla

0.5 oz sharp cheddar cheese

1 tbsp nonfat greek yogurt

1 tsp chipotle peppers in adobo

0.25 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the pan and add the remaining oil, then sauté the thinly sliced bell peppers and onions until softened and slightly charred.

• 4

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

• 5

  Lay the tortilla flat and spread the chipotle yogurt sauce over one half, then layer on the cooked chicken, sautéed vegetables, and shredded cheddar cheese.

• 6

  Fold the tortilla in half and place it back into the skillet over medium heat, pressing down lightly with a spatula.

• 7

  Cook for 2-3 minutes per side until the tortilla is toasted and crispy and the cheese has completely melted.

• 8

  Slice into wedges and serve immediately while hot.