NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup red onion

0.25 cup bell pepper

0 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 3

  Heat avocado oil in a skillet over medium heat and sauté the diced red onion and bell pepper until softened.

• 4

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

• 5

  Mix the shredded chicken with half of the red chili sauce and the Greek yogurt until well combined.

• 6

  Warm the corn tortillas slightly in a dry pan to make them pliable.

• 7

  Divide the chicken mixture between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 8

  Pour the remaining sauce over the top of the tortillas and sprinkle with the sharp cheddar cheese.

• 9

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

• 10

  Allow to cool for 5 minutes before serving.