NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz cheddar cheese

0.25 cup red bell pepper

0.25 cup white onion

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Dice the chicken breast into small bite-sized cubes and finely chop the red bell pepper and white onion.

• 3

  Heat the olive oil in a skillet over medium heat; add the chicken, peppers, and onions, sautéing until the chicken is browned and the vegetables are tender.

• 4

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, and sea salt to create a clean-label red chili sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable and easy to roll.

• 6

  Spoon the chicken and vegetable mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the red chili sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden layer.