NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

1 medium whole wheat tortilla

1 oz sharp cheddar cheese, shredded

0.25 cup red bell pepper, diced

0.25 cup red onion, diced

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Heat the avocado oil in a non-stick skillet over medium heat.

• 2

  Add the diced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.

• 3

  In a small bowl, toss the shredded chicken with sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Clear the skillet and place the whole wheat tortilla flat in the pan.

• 5

  Sprinkle half of the shredded cheddar cheese over one half of the tortilla.

• 6

  Layer the seasoned chicken, sautéed peppers, onions, and fresh cilantro over the cheese, then top with the remaining cheese.

• 7

  Fold the empty half of the tortilla over the filling to create a half-moon shape.

• 8

  Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden-brown and the cheese is completely melted.

• 9

  Remove from the heat, let rest for one minute, and slice into wedges before serving.