NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large whole wheat tortilla

0.75 oz sharp cheddar cheese

0.5 cup bell peppers

0.25 cup red onion

1 tsp avocado oil

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with the ground cumin, smoked paprika, sea salt, and black pepper.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.

• 4

  Push the vegetables to the side of the pan and add the seasoned chicken strips, cooking for 5-6 minutes until golden brown and cooked through.

• 5

  Remove the chicken and vegetable mixture from the skillet and set aside.

• 6

  Wipe the skillet clean, add the remaining oil, and place the whole wheat tortilla in the pan.

• 7

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

• 8

  Top the filling with the remaining cheese and fold the tortilla in half.

• 9

  Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is completely melted.

• 10

  Slice into wedges and serve immediately while hot.