NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium whole wheat tortilla

0.75 oz shredded sharp cheddar cheese

0.25 cup diced red bell pepper

0.25 cup diced red onion

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

2 tbsp nonfat plain Greek yogurt

PREPARATION

• 1

  In a small mixing bowl, toss the shredded chicken breast with the sea salt, black pepper, and chili powder until the seasoning is evenly distributed.

• 2

  Place a large non-stick skillet over medium heat and lightly brush the surface with the extra virgin olive oil.

• 3

  Add the diced red bell pepper and red onion to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp and slightly caramelized.

• 4

  Clear the skillet and place the whole wheat tortilla flat in the pan, allowing it to warm for 30 seconds.

• 5

  Spread the shredded cheddar cheese across one half of the tortilla, then layer the seasoned chicken and sautéed vegetables on top of the cheese.

• 6

  Fold the empty half of the tortilla over the filling and press down firmly with a spatula to ensure the cheese melts and binds the ingredients together.

• 7

  Cook for 2 minutes per side until the tortilla is golden and toasted, then slice into wedges and serve with a dollop of Greek yogurt.