NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Heat olive oil in a skillet over medium heat and sauté diced onion and bell pepper until softened.

• 3

  In a small bowl, whisk together tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper to create the sauce.

• 4

  In a separate bowl, combine the shredded chicken with 2 tablespoons of the prepared sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in a small baking dish, top with the remaining sauce and shredded cheddar cheese.

• 7

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted beautifully.

• 8

  Serve with a dollop of Greek yogurt on top.