NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

2 medium whole wheat tortillas

1.5 oz sharp cheddar cheese

0.5 medium red onion

1 medium bell pepper

0.5 tbsp avocado oil

1 tbsp adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and slice the onion and bell pepper into thin strips.

• 2

  In a small bowl, toss the chicken with the adobo sauce, garlic powder, smoked paprika, sea salt, and black pepper until well coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat.

• 4

  Add the onions and bell peppers to the skillet and sauté for 4-5 minutes until they are softened and slightly charred.

• 5

  Remove the vegetables from the skillet and set aside; add the seasoned chicken to the same skillet and cook for 6-8 minutes until fully cooked through.

• 6

  Wipe the skillet clean and place one tortilla in the pan over medium heat.

• 7

  Layer half of the cheese, the cooked chicken, the sautéed vegetables, and the remaining cheese onto one half of the tortilla, then fold it over.

• 8

  Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.

• 9

  Repeat with the second tortilla and remaining ingredients, then slice into wedges and serve.