NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup bell pepper

0.25 cup yellow onion

0.25 oz cheddar cheese

1 tbsp Greek yogurt

0.25 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

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

• 4

  Add the shredded cooked chicken breast to the skillet and toss with 2 tablespoons of the prepared red chili sauce until well combined.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.

• 6

  Spread a thin layer of sauce on the bottom of a small baking dish.

• 7

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

• 8

  Pour the remaining red chili sauce over the tortillas and sprinkle with shredded cheddar cheese.

• 9

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

• 10

  Garnish with a dollop of Greek yogurt before serving.