NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 oz sharp cheddar cheese

1 medium sprouted grain tortilla

0.5 cup bell pepper

2 tbsp red onion

0.5 tbsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and place in a bowl.

• 2

  Season the chicken with ground cumin, chili powder, sea salt, and black pepper, tossing to coat evenly.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through, then remove from the pan and set aside.

• 5

  Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and onions until they are tender and slightly charred.

• 6

  Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.

• 7

  Sprinkle half of the shredded cheddar cheese over one half of the tortilla.

• 8

  Layer the cooked chicken and sautéed vegetables over the cheese, then top with the remaining cheese.

• 9

  Fold the tortilla in half and press down gently with a spatula.

• 10

  Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.

• 11

  Remove from heat, let it rest for one minute, then slice into wedges and serve.