NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup red onion

0.25 cup bell pepper

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz cheddar cheese

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced red onion and bell pepper until they are softened and fragrant.

• 3

  In a small mixing bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the red chili sauce.

• 4

  In a medium bowl, combine the cooked shredded chicken breast with two tablespoons of the prepared sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas in a dry pan for about 30 seconds per side until they are soft and pliable.

• 6

  Divide the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.