NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 medium poblano pepper

0.25 medium red onion

1 tsp olive oil

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.75 oz sharp cheddar cheese

1 medium whole wheat tortilla

PREPARATION

• 1

  Slice the chicken breast into thin strips and dice the poblano pepper and red onion.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken strips to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Toss in the diced poblano and red onion, seasoning with cumin, garlic powder, and sea salt.

• 5

  Sauté for another 3-4 minutes until the vegetables are tender and slightly charred.

• 6

  Wipe out the skillet and place the whole wheat tortilla in the pan over medium heat.

• 7

  Sprinkle the shredded cheddar cheese over one half of the tortilla, then top with the chicken and pepper mixture.

• 8

  Fold the tortilla in half and press down firmly with a spatula.

• 9

  Cook for 2 minutes per side until the tortilla is golden and the cheese is perfectly melted.