NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 medium poblano pepper

0.25 cup white onion

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp nonfat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered.

• 2

  Place the roasted pepper in a sealed bag for 5 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips.

• 3

  Heat avocado oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then let the sauce simmer for 5-7 minutes until slightly thickened.

• 5

  Lightly warm the corn tortillas in a dry pan or dip them briefly into the warm tomato sauce to make them pliable.

• 6

  Place a portion of shredded chicken and roasted poblano strips in the center of each tortilla, roll them tightly, and place on a serving plate.

• 7

  Pour the remaining warm tomato sauce over the top of the tortillas and garnish with a dollop of Greek yogurt and fresh cilantro.