NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

1 medium Keto-friendly flour tortilla

1 oz Shredded Monterey Jack cheese

0.25 cup Sliced bell peppers

0.25 cup Sliced red onion

1 tsp Avocado oil

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

2 tbsp Non-fat Greek yogurt

2 tbsp Fresh salsa

PREPARATION

• 1

  Heat avocado oil in a large non-stick skillet over medium heat.

• 2

  Sauté the bell peppers and onions for 3-4 minutes until they are softened and slightly charred.

• 3

  Stir in the shredded chicken, chili powder, cumin, and sea salt, tossing for 1-2 minutes until the chicken is thoroughly warmed.

• 4

  Transfer the chicken and vegetable mixture to a plate and wipe the skillet clean with a paper towel.

• 5

  Place the keto tortilla in the skillet over medium-low heat and sprinkle half of the Monterey Jack cheese over one side.

• 6

  Layer the chicken and vegetable mixture on top of the cheese, then sprinkle with the remaining cheese.

• 7

  Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is gooey and melted.

• 8

  Remove from heat, slice into wedges, and serve immediately with Greek yogurt and fresh salsa.