NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red chili sauce

0.5 oz cheddar cheese

0.25 cup greek yogurt

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach or grill the chicken breast until cooked through, then shred it using two forks.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the diced bell peppers and onions until softened and slightly caramelized.

• 4

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, cumin, chili powder, sea salt, black pepper, and 2 tablespoons of the red chili sauce.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.

• 6

  Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving.