NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 medium Poblano pepper

0.25 cup Red onion

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.13 tsp Black pepper

1 medium Whole wheat tortilla

1 oz Shredded sharp cheddar cheese

PREPARATION

• 1

  Dice the chicken into small bite-sized pieces and season evenly with the ground cumin, smoked paprika, sea salt, and black pepper.

• 2

  Remove the seeds from the poblano pepper and slice it into thin strips along with the red onion.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then set aside.

• 4

  In the same skillet, cook the poblano strips and onions until they are softened and develop a slight char.

• 5

  Wipe the skillet clean and place the tortilla in the pan over medium heat, sprinkling half of the cheese over one half of the tortilla.

• 6

  Layer the cooked chicken and charred vegetables over the cheese, top with the remaining cheese, and fold the tortilla over to close.

• 7

  Press down lightly with a spatula and cook for 2 minutes per side until the tortilla is crisp and the cheese is fully melted.