NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

1 medium poblano pepper

0.25 cup red onion

1 medium whole wheat tortilla

1 oz Monterey Jack cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and thinly slice the poblano pepper and red onion.

• 2

  Heat half of the olive oil in a skillet over medium-high heat and cook the chicken with sea salt, black pepper, garlic powder, and cumin until browned and cooked through.

• 3

  Remove the chicken from the pan and add the remaining oil to sauté the poblano and onion until they are softened and slightly charred.

• 4

  Wipe the skillet clean, place the tortilla in the pan, and layer one half with the shredded Monterey Jack cheese, cooked chicken, and sautéed vegetables.

• 5

  Fold the tortilla over and cook for 2-3 minutes per side until the cheese is melted and the exterior is golden and crisp.